Rating: 3.5 stars
2 Ratings
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This stylish dessert requires little preparation, and you can easily halve or double the recipe to serve fewer or more diners. Give the figs a gentle squeeze to check for their ripeness; they should be quite soft. Serve the figs with toasted pecan halves and small wedges of Gruyère or fontina cheese.

Recipe by Oxmoor House March 2010

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Credit: Oxmoor House

Recipe Summary test

prep:
3 mins
cook:
10 mins
total:
13 mins
Yield:
6 servings (serving size: 2 fig halves and about 2 teaspoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan. Bring to a boil; cook 7 minutes or until syrupy. Add figs; cook 1 minute or until thoroughly heated.

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  • Choice ingredient

  • Fresh figs need very little adornment and cooking, thanks to their subtle, sweet flavor and dense texture. For a quick, pleasurable ending to a meal, serve figs raw, or gently simmer them in a sauce for just a few minutes. Figs are available twice a year, with the first crop available from June through July, and the second crop coming in early September and lasting through mid-October.

Source

Cooking Light Fresh Food Fast Weeknight Meals

Nutrition Facts

72 calories; protein 0.4g; carbohydrates 13.3g; fiber 1.2g; iron 0.2mg; sodium 2mg; calcium 15mg.
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