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Friday 26 October 2012

Sluttishly Sweet: Honey Baked Figs

Fresh figs are in season and so they're really cheap at the moment, in fact my supermarket Reduced Section has been full of them for weeks now as it seems many people just aren't sure what to do with them.

Ripe figs are soft and sweet, go for ones with no sign of bruising on their skin and you can whip up this delicious dessert in just 10 minutes.

You'll need: (serves 2)
  • 3 ripe fresh figs
  • pinch ground cinnamon
  • 2 tablespoons of your favourite runny honey (I use chestnut honey)
  • 100g ricotta
  • half a vanilla pod, split and seeds removed
  • 2 capfuls good vanilla extract
  • 1 tablespoon stem ginger syrup (optional)
  • handful pistachio nuts, roughly chopped
Make it!
  1. Preheat your oven to 200C. Carefully wipe your figs with some damp kitchen towel and slice each one in half. Arrange them on a baking tray, flesh side up, sprinkle with cinnamon and drizzle with honey. Roast for 10 minutes.
  2. While your figs are roasting combine the ricotta, vanilla seeds, extract and ginger syrup and mix well (don't chuck away the vanilla pod once you've removed the seeds, pop it in a jar and cover with caster sugar to make your own vanilla infused sugar).
  3. Spoon some ricotta mix onto a plate, top with the baked figs, drizzle over the sweet juices from the roasting tray and sprinkle your pistachio nuts over the top.


  1. Figs are absolutely one of my favourite fruits. I'm even partial to a fig roll.

    *Googles how to make fig rolls*

  2. Mmmmmmm. Roasted figs with goat cheese and rosemary are my favourite.

  3. Hello Hazel,

    I like eating figs as just a fruit and have often wondered what else you can do with them. Thanks for this!

    I just love Domestic Sluttery and your refreshing attitude - saving time and living well. I follow your pinterest - I am snigskitchen

    Thanks for all your great ideas!

    1. Hi Snigdha they are such a versatile fruit, great poached in wine and sugar syrup, fresh in salads (goat's cheese and fig goes beautifully as do figs and salty parma ham).

      Slice them in half and put them in a kilner jar with vodka and leave to infuse before adding sugar syrup and making a fig liquor, roast them and serve alongside chicken and rabbit. Perhaps my favourite though is to make fresh fig jam to go on my cheeseboard if I spot lots in the Reduced section!

      I basically go crazy with them at this time of year as it's such a short window for fresh figs, hope these ideas help you on your figgy adventures :)

  4. Figs, cinnamon and ginger? Yes please! I'm a bit scared of ricotta but I'm willing to be brave for this dish.


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