Honey Roasted Figs with Stovetop Crumble
If you don’t have access to fresh figs, pears can also be used in this recipe: opt for varieties such as Buerre Bosc or Packham for good texture once cooked. The honey-roasted figs can also be added to a salad of rocket or radicchio, shaved pecorino, and chopped hazelnuts. Dress with a splash of mellow sherry vinegar and olive oil.
Ingredients
- 6-8 figs, about 500g
- 2 tbsp mild honey
- 1 tbsp olive oil
- 2-3 sprigs of thyme
- Pinch of salt
Stovetop Hazelnut Crumble
- ½ cup (75g) hazelnuts, roasted and roughly chopped
- ⅓ cup (40g) rolled oats (or ground almonds)
- 30 g (about 2 tbsp) butter or coconut oil
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp cinnamon
- pinch of salt
Instructions
- Preheat the oven to 200ºC (fan 180ºC).
- Halve the figs and place them into a small baking dish. Drizzle over the honey - warming in a small saucepan if it is thick - and olive oil. Scatter with small sprigs of thyme and a pinch of salt.
- Roast for 15-20 minutes until the figs have softened and the cooking juices collect in the base of the dish.
- Make the stovetop crumble. Place the hazelnuts and rolled oats (or ground almonds) into an unoiled frying pan. Toast for 5-6 minutes until the oats are golden. Add the remaining ingredients and continue to cook over the heat for another 5 minutes until toasted and fragrant. Tip into a serving bowl.
- Divide the figs between bowls and drizzle over the cooking juices. Scatter with the crumble and serve with fig leaf ice cream (or good-quality vanilla ice cream), or thick yoghurt.