Honey-Roasted Figs Recipe
Roasting the figs cut-side up at high heat caramelizes the honey on the exposed flesh into a sticky glaze while the fruit itself just barely holds its shape, giving a soft, jammy interior without collapsing into mush.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
Ingredients
- 12 whole fresh figs, halved
- 3 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp unsalted butter, cut into small pieces
- 1 tsp fresh thyme leaves
- 1/4 tsp flaky salt
- 1 cup vanilla ice cream or plain yogurt, for serving
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Instructions
- 1Preheat the oven to 400°F (200°C) and line a baking dish or sheet pan with parchment.
- 2Arrange the fig halves cut-side up in the dish.
- 3Whisk together the honey and balsamic vinegar and drizzle over the figs.
- 4Dot with the butter pieces and scatter with thyme.
- 5Roast for 12-15 minutes, until the figs are soft and the honey is bubbling and starting to caramelize at the edges.
- 6Let cool for a few minutes, then finish with a pinch of flaky salt.
- 7Serve warm, spooning the pan juices over the figs, alongside ice cream or yogurt.
Tips & variations
- A splash of orange liqueur or a little orange zest added with the honey gives these a brighter, more dessert-like character.
- Swap the balsamic for a spoonful of red wine if you want a less sweet, more savory result to serve alongside cheese or roasted meat.
- Crumbled blue cheese or goat cheese scattered over the warm figs turns this into a simple cheese-course dish instead of a dessert.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or serve cold spooned over yogurt, the texture softens further on reheating so a short warm-up is enough.
Nutrition
A dessert-leaning dish that's naturally sweet from the figs and honey, moderate in calories and low in protein.
Tips from the Tulo kitchen
- Choose figs that are ripe but still hold their shape when gently squeezed, overripe figs collapse too much under the oven's heat and turn to mush.
- Keep an eye on the pan in the last few minutes, the honey and fig sugars can go from caramelized to burnt quickly once they start bubbling.
FAQ
What's the best way to tell if a fig is ripe enough to roast?
It should give slightly to gentle pressure and feel heavy for its size. Figs that are still firm won't soften properly in the short roasting time, and very soft, overripe ones will collapse into mush.
Can I make honey-roasted figs ahead of time?
They're best fresh from the oven while still warm and glossy, but leftovers keep well refrigerated for a few days and are still good served cold over yogurt or a cheese board.
What can I serve honey-roasted figs with besides ice cream?
They pair well with a cheese board alongside blue cheese or brie, or spooned warm over yogurt, oatmeal, or a simple pound cake.
