Honey-Roasted Figs with Cracked Black Pepper
10min
15min
1
264
Chef's Note
For the most intense flavor, look for figs that yield slightly to pressure and smell sweet. The contrasting temperatures of warm figs and cool yogurt create a delightful sensory experience. If fresh figs aren't available, you can substitute dried figs soaked in warm water for 30 minutes, though reduce the honey slightly as they'll be sweeter.
Tags
Ingredients
4 medium fresh figs
1 tablespoon raw honey
1/3 cup Greek yogurt (2% fat)
2 sprigs fresh thyme
1/4 teaspoon freshly cracked black pepper
1 pinch sea salt
1 teaspoon ghee
1 teaspoon balsamic glaze
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
- 2
Wash 4 medium figs and pat them dry. Cut them in half lengthwise, then score the flesh in a crisscross pattern without cutting through the skin.
- 3
Melt 1 teaspoon of ghee in a small saucepan over low heat. Remove from heat and stir in 1 tablespoon of raw honey until well combined.
- 4
Place the figs cut-side up on the prepared baking sheet. Brush the honey-ghee mixture over the cut surfaces, ensuring it gets into the scored flesh.
- 5
Strip the leaves from 2 sprigs of thyme and sprinkle over the figs. Season with a pinch of sea salt.
- 6
Roast in the preheated oven for 12-15 minutes, until the figs are soft and caramelized but still hold their shape.
- 7
While the figs roast, prepare the yogurt by straining 1/3 cup of Greek yogurt through a fine-mesh sieve for 5 minutes to remove excess moisture.
- 8
Spread the strained yogurt on a serving plate, creating a smooth base.
- 9
Once the figs are roasted, arrange them over the yogurt. Drizzle with 1 teaspoon of balsamic glaze.
- 10
Finish with 1/4 teaspoon of freshly cracked black pepper, grinding it coarsely directly over the figs for optimal aroma and presentation.
Nutrition Information (per serving)
264
17g
30g
9g
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