Figs Roasted with Orange Peel, Thyme, Maple Syrup and White Balsamic Vinegar

figsroastedI thought I would only do one fig post this summer…“First Figs….A Savory Tart” which I posted a few weeks ago. That was until I got a phone call from a neighbor, Berdelle Campbell, asking if I wanted to come and pick figs from her trees. The next morning I was at her house reaching deep into her Brown Turkey Fig trees, climbing atop a ladder to get the really ripe ones, popping many into my mouth for breakfast. An hour and 8 lbs of figs later we exhaustedly made ourselves stop…saving some for the birds.

Basket of fresh picked figs

Post fig-picking Berdelle made us warm toasted bread smeared with cream cheese. We crushed very ripe figs into the cheese and ate these little bites standing in the garden along with her friend, Betty. Have you ever eaten figs this way?

Figs Crushed onto Cream Cheese & Toasted bread

Thus began my “fig odyssey”. I ate fresh figs on salads, I canned figs turning them into sauces & jams.  I made a thick chutney-like roasted fig recipe that is best eaten on aged Cheddar or Gouda, that was inspired by my friend Nancy over at “Good Food Matters”, which is the recipe I am sharing today.

A recipe for “Figs Roasted with Orange Peel, Thyme, Maple Syrup & White Balsamic Vinegar”

Simply do this…..

1. Use 1 lb fresh ripe figs, rinsed & drained  & cut in half lengthwise.

fresh figs washed & drained

2. Spread cut figs out flat on a baking sheet. Preheat oven to 375 degrees.

figs cut in half

3. Drizzle fig halves with 1 cup Maple Syrup.

Maple Syrup

4. Add the peel from one orange and sprinkle over figs.

orange peel

5. Toss 1/2 cup coarsely chopped fresh thyme over all.

fresh thyme

6. Splash 1/2 cup White Balsamic Vinegar across figs. Place pan in oven and roast for about 30 minutes or until figs are just starting to caramelize. Remove pan from oven.

roasted figs

7. Store roasted figs in glass jars with tight-fitting lids in refrigerator until ready to eat. They will keep for up to 3 weeks chilled. If not using immediately then freeze for up to 6 month.

Print this recipe here

jarred roasted figs

Serve smeared on toasted bread, with any of your favorite cheeses….especially good with an aged cheddar, or as you would a chutney, along side roasted meats or chicken.

spoon of roasted figs

yummy bite

Do you like your figs dried or fresh?  What are some ways you use figs in recipes?  Have you ever eaten fresh figs warmed by the morning sun just picked from a tree?

13 thoughts on “Figs Roasted with Orange Peel, Thyme, Maple Syrup and White Balsamic Vinegar

  1. I think the figs with the cheese is my favorite thing here and I was drooling since the beginning. Figs have a special family meaning to me (grandfather had a fig tree), so this is a very soulful post. The thyme and orange are perfect and I envy you getting to pick your own figs.

    1. Angela, thanks so much for our comments. I felt like I was a kid let loose in the garden of eden that day I picked figs with my dear neighbor Berdelle Campbell. She is just the most interesting person and loves all things of the natural world.

    1. You know Barbara I was never a fan of figs either until I realized I was surrounded by trees in our neighborhood and started just eating them right off the trees. They more I ate, the more I liked which led to my recent fig blogs. Thanks so much for stopping by. It always means so much to hear from you. It sounds like the “brothers” are planning a trip to Amsterdam soon!

    1. Karen, I felt that I was in the ‘Garden of Eden” the day Berdelle and I picked all those figs. It was just great to pick with my 80something year old neighbor who is heartier than most folks half her age. A lovely lady to pick all those lovely figs with. Thanks Karen for stopping by.

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