Following on from my first fresh fig experience of the season, I decided to foray further into the fig world and have a go at roasting them. As a strong supporter of buying local, I popped in to the market we have in the city, to pick up, amongst other things, a handful of figs.
Now this is the thing, every time I go to the market for fruit I forget the golden rule of market fruit. Which is: all soft fruits bought from the market are to be consumed within a day, otherwise they begin the sorry state of decline so often found in fruit bowls across the country. I have often been caught out by this market fruit propensity, having got used to buying fruit from a supermarket where they scare each piece into a state of suspended frozen shock, until it’s time to release them into the public domain.
However, I forget all of this and buy myself some gorgeous soft and hard fruits.
Ladened with figs and many other delicious items, I unload and arrange artistically, all the fruit in a bowl keeping the figs separately and, indeed, the plums. To be fair, I think I may have been egging the pudding slightly there. There isn’t much to putting fruit in a bowl.
This is where I make two fatal mistakes. Firstly, the figs lounged on a plate for over 24 hours on our kitchen table, and secondly, I balanced a bunch of bananas precariously on the edge of said plate.
‘And what,’ you may ask, ‘is the consequence of said action?’
My beloved figs have gone past the point of no return. Overnight. When my back was turned.
So now, having bought the goat’s cheese, I now have to buy more figs. Could I be caught in an self perpetuating cycle of figs? Only time will tell.
Meanwhile, apparently what you do is this:
Using a knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 2cm. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. (I love the word perpendicular).
Gently pry the edges apart and stuff each fig with about 1 teaspoon of the goat cheese. Place the figs upright on a baking sheet and bake until the figs are plump but have not burst, at gas mark 6 for about 10 minutes.
Drizzle the honey onto the serving plate and place the roasted figs on top of the honey. Sprinkle with a pinch of the chopped rosemary; drizzle more honey on top if desired. Serve immediately.*
I shall be endeavouring to rustle up this little number later on today. I’ll let you know how I get on.
*Courtesy of http://www.grouprecipes.com