Prep 10 mins
Cook 30 mins
Another recipe for my fig-lovin' friends. I haven't tried this, I don't have much experience with figs. Recipe is from the Chicago Sun-Times.
- 1 tablespoon butter
- 18 small purple figs, slightly overripe
- 1⁄4 cup sugar, plus
- 1 teaspoon sugar
- 1⁄2 cup shelled walnuts
- 1 tablespoon honey
- 1 lemon, juice of (optional)
- fresh ground pepper (optional)
- creme fraiche or sweetened whipped cream (optional)
- Preheat oven to 400°.
- Butter a shallow, flameproof baking dish.
- Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
- Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
- Add walnuts and sprinkle with remaining 1 teaspoon sugar.
- Lower oven temperature to 300° and bake 10 minutes longer.
- Carefully transfer figs and walnuts to serving dish; drizzle with honey.
- At serving time, spoon syrup over figs.
- They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
- Serve cold with creme fraiche or softly whipped cream, if desired.
I felt like a Queen eating this. I buttered the baking dish placed the just washed figs, so I didn`t add any more water. Sprinkled with sugar which carmelized wonderfully. The walnuts and figs were meant to go together!I topped the hot figs with ice cream then topped with lavender honey Lavender Honey.
My family enjoyed them with no extra toppings. I liked the fact that the figs were not overly sweet. Will definitely be making this again. Thank you!
I thought this was only OK. DH thought it was awesome, though, which is why I went up to 3 stars. It was very easy to make. I didn't use whipped cream but the second time I did try it with lemon.