I’ve had great luck with figs this year. Every single fruit that I’ve bought has been plump, pink, and yielding to the bite. Of course I’m one to open up pre-packaged boxes and switch up those mottled specimens for perfectly squishy ones, but still. We eat them as is for the most part, but considering how reasonably priced they are and how they’re so quick to cook down, they feature heavily in my dessert rotations too.
Especially the kinds of desserts that could pass off for breakfast – fruit heavy and with just the right amount of sweetness and nuts. Nutritious without being too indulgent. Here’s another that falls under this category.
I do four figs per person here. I think that’s a good amount for a little sweet something after a meal. The figs do roast and shrink down quite a bit though, so if yours are on the smaller side definitely throw in a few more.
Roast the figs with maple syrup until they soften and caramelize around the edges. (Before plating toss them in the roasting juices that pool around them.) Meanwhile make the cinnamon yogurt: this is not a step more than stirring both the ingredients together. I haven’t added any sweetener to the yogurt; I didn’t think it needed it since the figs and nuts are both sweet.
The candied walnuts add crunch here, and can be made ahead and kept refrigerated. Toast the nuts before you candy them. A small step to getting that smoky depth. Once they’re cool enough to handle, chop into rough shards and add liberally to your plate/mouth/both of the above.
MAPLE-ROASTED FIGS + CINNAMON YOGURT + CANDIED WALNUTS
- 16 ripe figs
- 2 tablespoons maple syrup
- ⅓ cup thick yogurt
- 1 teaspoon ground cinnamon
- ¼ cup walnuts
- 2 tablespoons honey
- ⅛ teaspoon salt
- Stir together ground cinnamon and yogurt. Refrigerate until ready to serve.
- Remove the stalks from the figs and halve them lengthwise. Drizzle over the maple syrup. Toss with your hands until well coated.
- Lay the figs out cut-side up and without overlaps on a baking tray. Roast for 15-20 mins or until they’ve softened and caramelized around the edges.
- Meanwhile make the candied walnuts: toast the walnuts in a dry pan until lightly browned. Add honey and salt and toss to coat. Keep tossing until the honey thickens and coats the nuts, about 5 mins.
- Transfer to a plate to cool. Once completely cool, chop the nuts into rough shards. These can be made a few days ahead and refrigerated.
- Roll the figs in the remaining honey, if any, on the tray. To serve, add the figs to your serving plate. Dot the cold cinnamon yogurt over the top. Scatter over the nuts. Tastes best with warm figs and cold yogurt.
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