Posted 10 September 12

Figs are one of my favourite fruit, so tender and deliciously sweet. Their season is quite short starting from July to early Fall.

One easy way to cook figs is in the oven, when roasted they can be use in endless ways.. served with a cheese plate as an appetizer, as part of a delicious tart or hot over chocolate ice cream!


Oven Roasted Figs

-  a dozen fresh figs

-  1/4 cup tawny port

-  1/4 cup full-bodied red wine

-  3 tablespoons honey

-  1/2 teaspoon whole black peppercorns

optional for more spiced flavour:

-  1 stick cinnamon

-  2 whole cloves


1.   Preheat oven to 180°C/360°F. Put figs in an 8-inch square ceramic or glass baking dish. Pour port, wine, honey over figs. (Submerge remaining ingredients in the liquid around figs.) Bake for 20 minutes until soft and cooked through.

2.   Let cool completely, turning figs occasionally to keep moist.

3.   Transfer figs to a plate. Pour liquid through a fine sieve into a bowl; reserve for later. Figs can be served right away, refrigerated for a few days or preserved for longer periods vacuum sealed in glass jars  


Figs and prosciutto are a classic italian combination, I like to prepare this easy and tasty sandwich.

Prosciutto, Figs and Cheese Sandwich

-  thin slices of whole-grain bread or ciabatta and baguette if you want to grill it

-  goat cheese or cream cheese

-  ripe green figs, stemmed

-  thinly sliced prosciutto trimmed of fat


1.  Cut each fig lengthwise into four slices. 

2.  Spread goat cheese or cream cheese on each slice of bread. Layer prosciutto and figs. Leave open and serve as a fresh tartine or top with other bread halves and grill for 2-3 minutes per side.


Fig Tartlets

For the Dough:

-  1 1/4 cups all-purpose flour, plus more for dusting

-  2 tablespoons granulated sugar

-  1/2 teaspoon coarse salt

-  1 large egg yolk

-  1 stick (8 tablespoons) cold unsalted butter, cut into small pieces

-  2 tablespoons ice water

For the Filling:

-  6 ounces cream cheese, room temperature

-  6 ounces (3/4 cup) creme fraiche

-  3 tablespoons confectioners sugar

For the Roasted Figs follow the first recipe


1.   Make the dough: Pulse flour, granulated sugar, salt, and egg yolk in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal. With machine running, gradually add ice water, and process until dough comes together. Divide in half, and shape into disks. Wrap in plastic, and refrigerate 30 minutes (or up to 3 days).

2.  Make the filling: Beat cream cheese with a mixer until fluffy. Beat in creme fraiche and confectioners' sugar until smooth. (Filling can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.)

3.  On a lightly floured surface, roll out dough to 1/8 inch thick. Using a 4-inch fluted tartlet pan turned upside down as a guide, cut out 8 rounds. Fit dough into tartlet pans. Prick bottoms with a fork. Place shells on a rimmed baking sheet, and refrigerate 30 minutes.

5.  Bake tartlet shells until golden brown, 12 to 15 minutes. Transfer molds to a wire rack. Let cool completely.

6.  Spoon 2 tablespoons filling into each shell. Top with figs, and drizzle with syrup. (Tartlets can be refrigerated for up to one hour.) Remove molds and serve immediately.