Update: The thing about enthusiasm is that it knows no season. Am well aware figs are hard to come by (middle-eastern grocery stores, any one?), but I was so smitten by this I decided to post anyway. But Sue Montgomery made the good point that dried figs are also worth considering. And I’d say would be even better in this than the real McCoy. I’m about to add some photos and possibly tomorrow, Happy Mother’s Day, will give a go with dried figs. To be continued.
Figs. I am not alone in loving them, but I think it’s safe to say I appreciate them more than the average fig lover. I blame Fig Newtons, those square little tombstones of dessicated fig and the best prefab cookie material that the 1970s could spit into a cellophane container. My father has a sweet jones and Fig Newtons were his drug. I still get a little queasy thinking about it.
And then… And then I had a real fig. A real fig, all pink and tart in a tear drop shape, with tender skin not even a durable as a grape skin. I better stop. Starting to sound a little indecent.
So now I have a jones for figs. And so here’s this, with thanks to Pop Sugar’s Nicole Perry for the inspiration. And please, Winnipeggers, where can a girl get some figs when she visits?
Ain’t-No-Newton Roasted Figs
1. Fresh figs, with the nibby things cut off and slice in half length-wise
2. Laid out in a baking dish, cut side up
3. Topped with crumbled goat cheese to cover the top
4. Crested by walnut pieces or a half
5. Drizzled with this, which will get velvety thick when you whisk it briefly, giving it the perfect viscosity for drizzling): maple syrup, balsamic vinegar (ratio of about 5 to 1) and blurp of olive oil.
Prepare maybe 3-4 fig halves per person.
Roast 15 minutes in oven at 300 degrees C.
And if you are dining with your beloved, or even by yourself, eat it right out of the baking dish (wait for it to cool a bit) and spoon up as much of the drizzle as possible. It is the best. If you’re having a fancy dinner party and don’t feel everyone would be comfortable all eating out of your baking dish, you need new friends.