The world’s first cultivated tree was a type of fig tree, according to “The Encyclopedia of Healing Foods.” Figs are a sweet, delicate fruit that have chewy-textured flesh embedded with crisp, crunchy seeds. They’re most often enjoyed dried because of their short season and highly perishable nature. For low-temperature broiling or roasting, you’ll need fresh, ripe figs. California figs are in season from June to September, while European imports are available throughout the fall. Look for plump, tender and fragrant fruit that are rich in color, and skip over figs that are mushy or bruised.
Step 1
Place the figs onto a baking sheet set in the freezer for about 20 minutes. Fresh figs are soft and sticky; chilling makes them easier to cut.
Step 2
Preheat the oven to 400 degrees Fahrenheit, or a low broil.
Step 3
Cut the figs in half lengthwise, stems included. Run the blade of your knife under hot water after halving each fig to help prevent it from sticking in the next one.
Step 4
Place the 16 fig halves flesh-side-up in a shallow, oven-proof dish.
Step 5
Whisk 2 tbsp. honey and 2 tbsp. unsweetened apple juice together in a small bowl.
Step 6
Pour the mixture evenly over the figs.
Step 7
Crumble the blue cheese and sprinkle it over the figs.
Step 8
Scatter the thyme over and around the figs.
Step 9
Place the dish in the oven for about 20 minutes, or until the figs puff up and look juicy. Baste them with the juice in the dish a few times as they cook.
Step 10
Remove the dish from the oven.
Step 11
Lift the figs onto a serving dish with a slotted spoon and allow them to cool.
Step 12
Spoon the cooled cooking juice over the figs and serve.
Tips and Warnings
- You can use crumbled feta or goat cheese if you desire a milder-flavored cheese. Broiled or roasted figs are traditionally served with thin slices of smoked ham or prosciutto and fresh bread for mopping up the juices.
- Figs have a high level of oxalates. If you have a history of kidney stones containing calcium oxalate, you should limit your consumption of figs.
Things You'll Need
- 8 large ripe figs
- Baking sheet
- Sharp knife
- Cutting board
- Shallow ovenproof dish
- Small bowl
- 2 tbsp. honey
- 2 tbsp. unsweetened apple juice
- Small whisk
- 6 oz. blue cheese
- 3 thyme sprigs
- Large spoon
- Slotted spoon
- Serving plate
References
- “A Platter of Figs and Other Recipes”; David Tanis; 2008
- “Fruit!”; Kathryn Hawkins; 2008
- “The Encyclopedia of Healing Foods”; Michael Murray, N.D., et al.; 2005
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