Roasted Figs With St AndrÉ And Thyme Recipes

ROASTED POTATOES WITH FIGS AND THYME

Steps:

• Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
• Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
• Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

HONEY ROASTED FIGS WITH CINNAMON RECIPE

Steps:

• Pre-heat the oven to 400ºF/200ºC
• Cut a cross in the top of each fig, ensuring that you don't go more than half way down the fig. Use your fingers to push the fig open like a flower (See note 2)
• Place the the figs in a baking dish and add around a teaspoon of butter to each fig.
• Drizzle over the honey ensuring some falls over and into each fig.
• Sprinkle over the cinnamon.
• Grate a little lemon zest over each fig.
• Sprinkle the pistachios around the figs.
• Roast for 7-10 minutes until the figs have softened and the butter has melted into the honey.
• Serve warm with your chosen creamy element.

ROASTED FIGS WITH ST. ANDRÉ AND THYME

Steps:

• Preheat oven to 400 degrees. Slice an X into the stem side of each fig, cutting halfway down the fruit. Gently pry the figs open, taking care to keep the fruit intact. Stuff 1 teaspoon of cheese into each cavity, and sprinkle with a pinch of thyme. (May be covered and refrigerated for up to an hour before baking.)
• Arrange figs cut side up on a baking sheet. Roast until the figs open and the cheese is melted, 4 to 7 minutes (less for ripe fruit). Season with pepper to taste. Serve immediately.