Roasted Figs

Use a baking dish or pan that will allow you to bake the figs in a single layer. One that is 2 quarts (2l) should do it. Depending on where you live, fresh fig season happens near the end of summer and mid-autumn. Additional flavoring options include adding a cinnamon stick, a few whole star anise, or branches of lavender. And I've offered some alternatives to the wine or liqueur in the post.

Servings 6 servings

1 pound (450g) fresh figs
4-6 branches fresh thyme, (optional)
2 tablespoons red or white wine or a liquor, such as Chartreuse, Pernod, Grand Marnier or Cointreau
1 tablespoon dark or light brown sugar
2 tablespoons honey
1 slice of lemon

Preheat the oven to 400ºF (200ºC).
Slice the stem end off the figs and slice each in half lengthwise.
Toss the figs in a large baking dish with the thyme (if using), red wine or liquor, brown sugar, honey, and lemon slice. Make sure when you're done the figs are in a single layer.
For figs that are softer and juicier, cover the baking dish snugly with foil and bake for 15 to 20 minutes, or until the figs are softened and cooked through. Times will vary depending on ripeness and the variety of figs.
When done, remove the baking dish from oven, lift off the foil, and let the figs cool completely.

Notes

Variation: For a savory variation, replace the liquor with one or two tablespoons of balsamic or sherry vinegar. A few branches of fresh thyme or rosemary can be added as well.

Storage: Roasted figs can be stored in their syrup in the refrigerator for up to one week. They can also be frozen and enjoyed later in the year.