Sicilian honey roasted figs with vanilla and balsamic glaze. Perfect as a pastry filling, pizza topping or just to spoon over ice-cream or frozen yogurt.
We came home from Sicily to a loaded fig tree in the back yard, so these insane roasted figs with honey were bound to happen. I brought a nice jar of Sicilian honey and this was just the perfect occasion to dive into it.
Many of the figs were already on the ground thanks to all the squirrels living up in our palm trees, so i left those alone. I dragged a pool chair close by the fig tree and picked everything that looked ripe and I could actually reach. As you can imagine at 5 feet 2 inches it can be quite a challenge .
Don’t you worry tough, I still managed to gather a couple of pounds of insanely perfect figs to roast. Look at those beauties!
I’ll tell you right now, these roasted figs with honey are at their absolute best right out of the oven with a scoop of vanilla bean ice-cream melting over the top.
Oh, and some fresh basil leaves if you have them, the tiny young bright green basil leaves you pick right off of the top of each sprig.
Now, I’ve had roasted figs before and they were okay, I mean look at the countless recipes online nowadays. But I have to tell you kids, and also tell Google, that this Balsamic Roasted Figs with Honey Lemon and Vanilla, really are exquisite and like no other roasted figs recipes. Magic takes place in that oven and different layers of flavors peek through at every bite.
So much for sharing my spaghetti vongole again huh ?! I swear I can’t find wild small clams anywhere ? Is there a serious shortage, what is happening fish mongers ?
Meanwhile and because really, it is fig season and I need to find ways to incorporate figs in our daily diet for the next month, let’s start with dessert.
A pretty healthy indulgence of balsamic roasted figs. Doesn’t that sound sexy and exotic ?!
I’ll probably make some good home-made jam with the rest, but most likely will use this roasted figs recipe as a base because it is the best ever, no kidding. I’ll even throw a few of them on a pizza bianca tomorrow and maybe layer a few slices of prosciutto on top just for the Batman…
So if you find some perfectly ripe figs at the market, or you have a fig tree of your own, I hope you give these roasted figs a go, I just know you’ll love them.
You know what else is really good ? This granola peach & cherry fruit crisp, that you can actually adapt with the season, in this case using the balsamic roasted figs as a base. Note to self !
Or scoop them on top of a chia bowl for breakfast, or on cottage cheese-insanity!
- 2 lb figs halved
- 3 tbsp balsamic vinegar aged
- 2 tbsp wild honey
- 1 tbsp coconut sugar or brown sugar 3 strips lemon zest
- 1 lemon juiced
- 2 tsp vanilla extract
- 1 tbsp butter organic
- 1/4 c fresh basil leaves for serving
- Preheat your oven to 400”F
- Use the butter to coat a large roasting tray all over.
- Rinse the figs well and cut off the stem. Slice them in half lengthwise and add them to the buttered roasting tray.
- Sprinkle the coconut sugar all over the top, together with the vanilla extract, balsamic vinegar and honey. Squeeze the lemon all over and give everything a gentle toss to coat. Try to arrange the figs cut side down if possible in one single layer.
- Roast the balsamic coated figs in the preheated oven for about 20 to 25 minutes, until caramelized to your liking and the balsamic honey sauce has reduced to a syrupy consistency.
- Divide the figs between 4 bowls and serve with a scoop of ice-cream and garnished with fresh basil leaves and blossoms if available. Drizzle with some of the balsamic reduction from the bottom of the pan.