Thursday, October 20, 2016

savory-sweet roasted rosemary figs

My sons and I are working on a cookbook together, and as we were researching recipes to include, I came across this rosemary fig delight that I'd been wanting to make for ages (not necessarily to include in our cookbook, but just for fun and taste-bud happiness).

Well, I didn't have any figs, and I hadn't seen any in the stores lately so I assumed they had already gone out of season. I was bummed.

But LO AND BEHOLD, one of my neighbors pops round this afternoon with a box of four lovely local figs that her friend had given her. Yippee!

I don't know if you believe in God, but I've been having a rough week, and I knew these figs were a sweet present from him, a little box of "I love you" to me.

So I made the rosemary figs. They'd work great next to a meat dish, for sure, but my younger son, who is into all things Italian at the moment, made Italian-style meat-stuffed peppers with me for dinner, so I put these together for a mini dessert.

This recipe is from the book Practical Paleo.

You'll need:

  • figs, quartered and with the stems lopped off
  • fresh rosemary, minced 
  • extra-virgin olive oil
  • coarse sea salt
Do this:

Preheat your trusty oven to 425 F or 220 C. 

Gather a roasting pan, put your quartered figs on, and sprinkle with the rosemary. Roast for about 10-15 minutes until the edges are a bit browned, then drizzle on a little olive oil and sprinkle a little sea salt.

These are a fantastic treat: warm, sweet, salty, soft, crispy. 

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