Ripe figs are naturally sweet so you don’t need a lot of embellishments for this easy recipe. In France, baked figs will be served with Faiselle (see photo), an unsalted, soft and very fresh curd cheese either made from cow, goat or sheep milk. Especially authentic is the Faisselle de Chèvre, with soft curd from goat milk and a fresh light sour flavor.
For us mortals not living in France, baked figs can be served with strained Greek yogurt or fromage blanc, an acceptable yet imperfect alternative to the exquisite Faiselle.
When buying figs in season, choose firm ones, especially if you are planning to bake them. The fig variety shown in the photo is the Madeleine de Deux Saisons, very popular in France.
Yield: 4 servings
Time: 15 minutes
Ingredients:
- 8-12 figs
- 2 Tbsp unsalted butter + extra for greasing the baking dish
- 4 Tbsp lavender honey or to taste
- a pinch of cinnamon
Preparation:
Preheat oven 350° F/175° C
Butter an ovenproof baking dish large enough to hold the figs. Cut figs lengthwise in the middle and place them cut side up in the baking dish. Heat butter, honey, and cinnamon in a small pan over medium heat until the butter is melted. Drizzle it over the figs. Cover the dish with an aluminum foil and bake for about 10 minutes depending on the ripeness of the figs. You do not want them to fall apart. Serve warm.
Should you visit the Provence in July, don’t miss to visit the Fête de la Figue Longue Noire de Caromb. It takes place in Caromb on the southern foothills of Mont Ventoux in the Provence. The Noire de Caromb is a very sweet, juicy fig that is firm when it is ripe. Read more about it.
