This is an easy way to enjoy figs that aren't dead ripe. I particularly like Mission figs here because of their dark purple flesh and skins, which roasting burnishes to a fine color. I serve these warm with just a dollop of crème fraîche slipped in between the two halves. This is easy to make for any number of people, from one to many.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly.
Step 2
Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
Step 3
Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.
