Sunday, September 27, 2009

Fall Figs: Baked Figs with Frozen Yogurt

Almost one year ago I posted about these delicious baked figs. Well, I snagged some organic black mission figs from the LJ farmers market and baked them up again. This time I got pictures!
Baked Figs
from The Amateur Gourmet, slight adapted by Cayenne

5-8 black mission figs
vanilla extract
orange, zest, juice (blood orange is fantastic)
¼ cup honey or agave syrup

1. preheat the oven to 375
2. Take the figs and slice them, part way down, into quarters. They should still be attached but be able to splay open. Place them in a baking dish and zest an orange over them. N.B. zesting is optional as I used frozen ice cubes of blood orange juice and was w/o peel to zest - still tasted good!
3. In a small bowl mix the juice from the orange with a tsp of vanilla and 1/4 cup of honey. Pour over the figs.
4. Bake for 10 minutes and baste frequently. cook for another 10 to 15 minutes until fruit is soft. Remove from the oven and let cool.
5. Plate in a shallow bowl with a bit of your frozen treat of choice, soy dream vanilla or vanilla frozen yogurt are my favorites, and top with a fig plus extra a drizzle of hot juice.

I love this recipe because it really is showy and will wow your friends and family, but it is easier than pie. Yup, that is a hint for next week's Sunday Supper, see you there.

photo credit: Cayenne