I've never cooked figs before, but I sure do love warm fruit over ice cream...and since my fig tree is bursting with fruit, I figured I'd give it a whirl! This is a very simple recipe, but served in vintage cocktail glasses makes an impressive dessert. The best part is that the roasting process creates a sauce perfect for drizzling and serving. I didn't make the ice cream from scratch...just bought a nice quality "homemade" vanilla at the store, adding to the simplicity of the preparation.
- 12-16 fresh figs, halved
- 3 tbsp raw honey, such as Bee Raw Maine Blueberry Honey
- 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
- Juice of 1/2 small lemon
- 2-3 Sprigs of fresh rosemary
- Preheat oven to 375
- Arrange sliced figs (flesh side up) in a baking dish, just large enough so that there isn't much room between them.
- Drizzle with the honey.
- Combine lemon juice and vanilla in a small bowl. Drizzle over the figs.
- Top with the sprigs of rosemary, bake for 15 minutes until the juices start to run.
- Remove from the oven, and let stand for 5 minutes. Serve over scoops of vanilla ice cream.
