If you have only ever had dried figs, never fresh, then this simple dish will be a revelation. Dried figs have their sweet and chewy charms, but fresh figs have a delicacy that might surprise you. They are naturally quite sweet, and their almost sticky texture is sensual and luxurious. They are available from May to December in the U.S., although it seems they make rare appearances in the supermarket, so grab when you can. Luckily raspberries are ripe at the same time in late summer and early fall. Look for figs that are plump and heavy for their size, which will indicate that they are fresh and moist. This fig dessert takes only minutes to put together and can be assembled right before dinner. After your main meal, pop the prepared dish in the oven – they will roast for 15 minutes – and serve warm. Pair with honey ice cream if you can, otherwise vanilla can stand in. A crisp shortbread cookie on the side would be a welcomed accompaniment as well.
- 1½ tablespoons chilled unsalted butter, cut into tiny cubes
- 10 medium to large fresh Mission figs, stems removed, sliced in half lengthwise
- 1 cup fresh raspberries
- 1½ tablespoons sugar
- 1 quart premium vanilla or honey ice cream, such as Haagen Dazs
- Position a rack in the middle of the oven. Preheat the oven to 425° F. Scatter half of the butter in the bottom of a large roasting dish. Arrange the figs in a single layer, cut side up. Scatter the raspberries evenly over the figs and around the dish. Sprinkle the fruit with the sugar and dot with the remaining butter.
- Roast for 12 to 15 minutes or until the butter has melted, the sugar is glazed, and the fruit is tender. Serve immediately with scoops of ice cream, drizzling any pan juices over the fig dessert as well. Serve with shortbread, if desired.
No comments yet.