I love love love trying new recipes. Ones that look beautiful but too difficult to make or just any old day. At the same time, there is absolutely nothing better than fresh fruit to top off a great meal. This dessert however, is a mere two steps away from the fresh fruit end of the spectrum. It is really easy, has some sort of “wow” factor and you can even make it the night before!
I have wanted to try Adam Robert’s recipe for figs for some time now. Often times when I am desperate to make it, it is not fig season and I am SOL. However, while at the store, I learned that it was indeed fig season and I snatched some up! Sadly they sat, unattended in the refrigerator for a week before I paid them any mind, but when I did I dolled them up so simply that you don’t even need a recipe.
Step one: quarter them up!
Step two: drizzle honey on top of the exposed figs.
Step three: pour some orange juice (whether fresh or from a jug – just remember to keep your honey/juice ratio in order if using jug juice since it will inherently be sweeter than fresh OJ.)
Step four: pop them in an oven at 350F for ~15 minute, Baste the figs with the juice in the pan. Bake another 15 minutes.
Step five: take out of oven.
You can serve right away, or until cool. I let mine sit in the refrigerator overnight. The day I wanted to serve them, I just whipped some heavy whipping cream (with a quarter cup of buttermilk to give it some bite) and garnished the figs with it. The cream gave the sweet figs a different mouth feel as well as an entirely different taste.
See!? I told you it was easy.
