a. The fig tree in our orchard has never done well, ravaged by one critter after another. Bears can be hard on fruit trees, you know.
b. Figs do not keep for long after they ripen which is probably why it is not a popular market crop. When we are fortunate enough to find figs for sale, they are in small baskets with hefty price tags.
So given our fig shortage, we came up with this idea for showcasing the figs we do have. Roasting the figs intensifies the flavor. One or two figs per serving offers enough flavor to provide a satisfying fig experience. Besides the flavor, the color is bright and jewel-like, an impressive enough dessert to offer to company.
If you are lucky enough to have a quantity of figs, you could make a large batch of roasted figs. Store them in the refrigerator up to four days. You could enjoy these roasted figs on shortcake with whipped cream, in dessert crepes, over melted brie. Try this recipe once and you will come up with all sorts of great ideas!
The best roasted Brussels sprouts you’re about to try
Halvah and pomegranate make this ice cream sundae a new flavor experience
What the hippies had for dessert (before they realized chocolate was healthy) and, boy, did this one hit
Another fun forest flavor in a soda
A succulent ground lamb with Moroccan spices
Homemade tartar sauce so wonderful and simple you’ll be looking for new reasons to eat it
Chamomile tea hike plus a great night-time tea
Once you have this cajun seasoning on hand, you may try it in everything….