Prep 10 mins
Cook 30 mins
I haven't tried this dish, and other than fig newtons, am not really familiar with this fruit. I'm submitting this for my fig-loving friends! Recipe is from the Chicago Sun-Times.
- 18 fresh figs
- 1⁄2 cup port wine
- 3 tablespoons honey (or a bit more)
- fresh red raspberries (to garnish) (optional)
- 1⁄2 cup whipping cream, whipped with a little sugar (optional)
- Preheat oven to 350°F.
- Prick each fig with a fork in a few places and place them in a single layer standing on end in a shallow baking dish.
- Pour wine over.
- Bake, basting often with wine, until figs are puffed and tender, 25-30 minutes.
- To serve, arrange 3 figs in a serving dish.
- Spoon a little of the wine over and drizzle each serving with 1/2 teaspoon of honey, or more, to taste.
- Garnish with raspberries and pass the whipped cream.
Fruit of the Gods! What more can I say! I also topped these with pan fried walnuts and ice cream. Just had to the devil made me do it.
This recipe rates high marks for taste and ease of preparation but we had a really hard time eating it. We couldn't cut through the skins of the figs with the side of a teaspoon so ended up eating them with a knife and fork! I think next time I will cut the figs into wedges before baking them.
I left the figs in the port for a couple of hours before I baked them and I have to confess used about 3x the quantity of port recommended in the recipe - the figs were delicious and were well complimented by the raspberries and cream - mmm!