Scott noticed them first. “Come here,” he said, beckoning with his finger. “Did you see these?” He pointed to a fig tree in the front yard of our rented house. The figs were just beginning to ripen, and he had picked some to roast with blue cheese, honey & walnuts. After few more days of heat, more figs ripened. Then they began to over-ripen. Sap oozed from their bottoms. “Better use these,” Craig said. He picked a soft one and ate it on the spot.
I had been trying to keep my daughter off of the tree’s slender branches, but once she realized the prizes were fair game, up she went. We picked a basket full, and I roasted them for breakfast. Simple, if you’ve got a tree full of fresh figs nearby. Recipe below.
Honey Roasted Fresh Figs, with Ricotta:
Fresh figs, halved
Butter, a couple of tablespoons
Honey, a couple of tablespoons
Kosher salt, a pinch
Fresh ricotta, for serving
Preheat the oven to 400 F degrees. Lay the halved figs, cut side up, in a baking dish. In a separate pan, melt the butter, honey & salt. Drizzle the syrup over the figs. Roast for 10 – 15 minutes, until hot and bubbling. Serve with fresh ricotta, drizzle on the sauce.