Roasted fresh figs can be used with a range of “creamy” desserts:
- Panna cotta
- Yoghurt
- Rice milk pudding
- Ice cream
or simply with a plain cake. Â The figs are beautiful, but so is the syrup they cooked in.
Feel welcome to add a liquor at the end of the roasting process. You could even consider doing a flambee!
In the photo, they are placed on top of a cake (we had eaten all the panna cottas), I prepared a new batch of figs the next day before taking the photos.
Ingredients
- A dozen of figs
- 50 g of butter (I use salted butter)
- 1 tbsp of honey
- ¼ cup of balsamic vinegar
Method
- Cut the figs in half from lengthway
- Melt the butter in a non-stick fry-pan.
- Place all the figs side to side face down.
- After one minute, add the honey over the figs and the balsamic vinegar
- Spoon the juice over the top
- Switch off the fire when the figs are tender and most of the liquid has evaporated.
Note: if you want to flamber the figs, this is just now! Pour about half a cup of a strong alcohol to the pan (white rhum for example), with the heat of the fry-pan, it will be warm almost instantly.  Use a match to set on fire the pan (or your gas stove if you like it that way!).
