Figs are back. An early sign of Autumn but a welcome one for me. These Roasted Figs can be put together in minutes and make a delicious, simple, quick and easy pudding.
Roasted Figs with Rosemary, Honey and Ricotta
6 tbsp honey
2 tsp. very finely chopped fresh rosemary
50g thick Greek yoghurt
2 tbsp icing sugar
½ tsp vanilla bean paste or the seeds scraped from half a vanilla pod
Heat the oven to 200C/400F/gas mark 6. Cut an X into the top of each fig and squeeze the figs bottoms gently to open up the tops. Trickle a little honey into each fig – reserve about half of it for serving – place in a tin and sprinkle with chopped rosemary. Roast for 10-15 minutes, until hot and bubbling.
Beat the ricotta with the yoghurt, icing sugar and vanilla until smooth. Spoon some of the mixture into the top of each fig and trickle on some more honey just before serving.