Roasted figs with honey and rosemary

The fig accompanies our late summer and brings us into the fall. Like all the most succulent fruits, this marvel comes to us from the East. The ancient Egyptians already consumed it and force-fed the geese with it. Phoenician sailors used to dry them for their sea trips. This is probably how this fruit came to the West.

Here is a recipe for roasted figs with honey and rosemary to accompany my perfect duck breast, or a roast pork.

For 2 people (for 4 or 6 or more, just multiply the quantities, the working time remains the same)

Ingredients

• 2 purple or black figs
• 3 teaspoons of liquid honey (acacia honey is perfect for this recipe)
• 2 sprigs of rosemary
• 10g of butter

Equipment

An oven dish

A kitchen brush

An oven

Skill

Time frame

20 minutes

Price per person

1,50 €

Recipe

Preheat your oven to 180°.

Melt 10g of butter. Butter the bottom of the oven dish with a kitchen brush.

Cut one fig per person into 4, crosswise, until two thirds of the fruit is cut. Spread a little, pour a large teaspoon of honey in the centre and on the flesh of the figs. Strip off a sprig of rosemary on it.

Put the fruit in the dish on the butter. Place a sprig of rosemary in the middle of the dish.

Put in the oven at 180° for 15 minutes. It's ready to go. Serve with duck or pork.