A few days ago, I was gifted a 16 ounce package of Black Mission figs grown in California. You see, some of Publix Supermarkets in my locale (So. Florida, U.S.A.) have these for sale (buy 1 get 1 free). There is a saving of about $5.99. These summer treats are available at the current rate through August 12 to 18. A pound of fresh figs averages between $3.00 to $6.00 depending on where.
Anyway, figs have two seasons: mid-fall and late-summer. Clearly, these were at their peak because they were very mature and a few were even oozing quite a bit. I couldn’t help myself; I did a quick rinse and devoured two to three. They were super-sweet. I had to pull myself away from them. As I placed the package in the refrigerator, I got a culinary brain storm.
I decided to roast them. At the time I couldn’t decide on a savory or sweet version; however, my peripheral left vision caught the left-over brandy. And, immediately I decided on dessert. I grabbed my chopping board and went to work and removed the stem from each fig and sliced them in halves.
- Dark sugar (1 tbsp)
- Honey (1 tbsp)
- Cinnamon (sprinkle)
- Olive oil (drizzle)
- Salt (pinch)
- Fresh mint (1 tbsp) with sprig for garnish)
- Brandy (1/4 cup)
- Pam spray
- All ingredients were combined in a bowl.
- Mint was finely chopped and added to mixture. Then, this was toss over figs and gently rubbed into fruits.
- Baking dish was sprayed with Pam spray and each fig was turned cut-side down in one layer along with brandy liquid.
- In 400 degree pre-heated oven, figs were roasted for 15 minutes covered with foil. And for the last 10 minutes, the foil was removed.
The figs released their own juices and added to the brandy liquid. The two combination left a thick and syrup-like consistency full of aromatic flavors.
It was double-trouble for yours truly. I decided to pair same with a scoop (well 2-3 small scoops) of butter pecan ice-cream. Oh, I was in heaven!