Roasted Mission Figs With Honey Recipes

ROASTED MISSION FIGS WITH HONEY

Steps:

• 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.
• Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs.
• Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm.

ROASTED FIGS WITH BABY GREENS AND HONEY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Cut a small "X" in the top of the figs and squeeze it gently to crown it slightly. Put the figs on a sheet pan, drizzle them with olive oil and season with salt and pepper. Bake until the figs are soft and caramelized, about 15 minutes.
• Put the mixed greens and chopped herbs in a bowl, drizzle with a little olive oil and season with salt and pepper; toss gently with your hands.
• In a small bowl, combine the honey, warm water, and lemon juice; whisk with a fork to combine.
• To serve, divide the greens between 2 plates, mound the chunks of gorgonzola cheese on the side of each and place 2 roasted figs in the center of the salad. Drizzle the whole thing with the warm honey vinaigrette.

HONEY-ROASTED SALTED FIGS

Steps:

• Preheat the oven to 400°F. Lightly brush a rimmed baking sheet with oil. Whisk oil and honey in a large bowl. Add figs; toss to coat. Arrange in a single layer on prepared sheet. Sprinkle with salt.
• Roast in the oven until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter; serve with grapes.

HONEY-ROASTED SALTED FIGS

Steps:

• Preheat the oven to 400 degrees. Lightly brush a rimmed baking sheet with olive oil. Whisk 1/4 cup extra-virgin olive oil and 1/4 cup honey in a large bowl. Add 10 ounces each of dried Turkish and Black Mission figs; toss to coat.
• Arrange figs in a single layer on prepared sheet. Sprinkle with 1/2 teaspoon coarse salt. Roast until fragrant and caramelized, 12 to 15 minutes. Immediately loosen figs from sheet with a metal spatula. Let figs cool slightly, loosening again after 5 minutes. Transfer to a platter, and serve with assorted grapes.

HONEY-ROASTED FIGS IN PUFF PASTRY

Steps:

• In a small bowl, mix cream cheese, brown sugar and vanilla. Divide into eight small mounds. Refrigerate 30 minutes or until firm., Meanwhile, preheat oven to 400°. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; place in a small microwave-safe bowl. Add honey and balsamic vinegar. Microwave, uncovered, at 80% power for 20 seconds, stir to mix., Slice each fig lengthwise into six slices; place on a parchment paper-lined 15x10x1-in. baking pan. Drizzle with 2 tablespoons honey sauce. Roast 8-10 minutes or until softened. Cool on pan on a wire rack., Unfold one sheet of puff pastry. On a lightly floured surface, roll out pastry just enough to smooth surface. Cut into four equal pieces; trim off corners to round. Cut in about half way from each rounded corner in towards center. Place a cream cheese mound in the center of each. Top with six slices cooled roasted figs; drizzle tops with 1/4 teaspoons honey sauce., In a small bowl, whisk egg with water; brush pastry with egg wash. Fold up 1 "petal" of dough wrapping around filling. Wrap second petal around first one from the opposite side lightly pressing ends to stick. Continue with other two petals. Tuck last two points under "rose" and cup in hand gently to round the base., Place on parchment paper-lined baking sheet. Repeat. Use excess corner trimmings to make leaves and place slightly under and next to roses. Brush outside of pastries with egg wash. Bake 25-30 minutes or until golden brown. Remove to a cooling rack. Place roses on a serving plate; drizzle with re-warmed remaining honey sauce. Top with pistachios; serve warm.