roasted figs

December 18th, 2011 § 7

Here is an ace up your sleeve for the holidays. This uber-simple Martha Stewart recipe is more of a technique or treatment: you take dried figs, toss them in honey and olive oil, and roast them with a little salt. Sound interesting? Wait until you see what happens to them in the oven.


Dried black Mission figs. Spooky, and reminiscent of black pearls.

The heat of roasting brings the dried figs back to life. Some of them will puff up to form almost perfect globes. The honey and oil mixture gives them a thick, shiny gloss that hardens slightly as the figs cool. They come out of the oven looking like something you want to put on a Christmas tree.


On top, the unroasted figs; the roasted ones below. We included some miniature Shiraz figs, and sprinkled them all with a little gold leaf when they came out of the oven.

We like to put these little jewels on a cheese board after a festive dinner, alongside our favourite nuts and some good dark chocolate. They’re especially good while they’re still hot.

Honey-roasted salted figs

Martha Stewart

1/4 C olive oil
1/4 C honey
10 oz. dried Turkish figs
10 oz. dried Black Mission figs
1/2 tsp. coarse salt

NOTE: You don’t need Mission figs to make this. Flake salt and fleur de sel work really well here, they look like a fine dusting of snow.

Combine the oil and honey in a large bowl, and toss the figs in the mixture. Spread them on an oiled sheet, sprinkle with the salt, and roast for 12-17 minutes at 400F, giving the pan a hard shake after about 8 minutes. You know they’re done when they’re puffed and roasted looking. You can let them go quite dark, but be careful not to burn the sugars. If you’re not serving them right away, be sure to loosen them from the pan when they come out of the oven, and again after a few minutes of resting.

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§ 7 Responses to “roasted figs”

  • Nataly D. says:

    Wow! For a fig and dried fruit lover, this is a perfect recipe! Thanks! Also, I know you said the black mission figs aren’t necessary, however I’ve never seen them before and would love to know where you bought them?

  • Rob says:

    We got these at the Jean-Talon market. There’s a health food store that has them, and many places that sell bulk fruit and nuts will carry them. Before they were coated with olive oil, they had a dry sort of frosting that looked like the sheen on blueberries.

  • Ces says:

    Love figs and so delicious on a cheese plate. Your photos are beautiful! Love your blog!!

  • Char says:

    These look amazing! Coming soon to a cheese board near ME!

  • What a fantastic idea! I always have dried figs moldering in the cupboard with no particular project in mind…

  • P.S. At what temp should I be roasting these—350º?

  • Rob says:

    Martha says roast them at 400 degrees F which seems to work. You want them to burn just a little.