Best 4 Pyrenees Style Roasted Figs Recipes

PYRENEES-STYLE ROASTED FIGS

Steps:

• Preheat oven to 400°.
• Butter a shallow, flameproof baking dish.
• Place figs in dish side by side, stems up; sprinkle with 1/4 c sugar and 1 tablespoon water.
• Bake on oven's center rack for 20 minutes, basting figs from time to time with syrupy juices in the dish.
• Add walnuts and sprinkle with remaining 1 teaspoon sugar.
• Lower oven temperature to 300° and bake 10 minutes longer.
• Carefully transfer figs and walnuts to serving dish; drizzle with honey.
• At serving time, spoon syrup over figs.
• They are delicious as is; to enhance further, sprinkle with lemon juice and a grinding of pepper.
• Serve cold with creme fraiche or softly whipped cream, if desired.

ROASTED FIGS AND PROSCIUTTO

Steps:

• Preheat the oven to 425 degrees F.
• Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut-side up on a sheet pan.
• Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.

ROASTED FIGS WITH FRESH RICOTTA

Steps:

• Preheat the oven to 400 degrees F.
• Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes.
• Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy!
• Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini!

CHICKEN AND ROASTED FIGS

Steps:

• 1. Preheat oven to 400°. In a small bowl, whisk together 1/4 cup water, the vinegar, and cornstarch. Whisk in honey and set aside. Sprinkle chicken on both sides with 3/4 teaspoons salt and 1/2 teaspoons pepper.1.
• 2. Heat a heavy 12- to 14-in. ovenproof frying pan over medium-high heat until hot. Add oil and swirl to coat, then add chicken skin side down and brown until skin is deep golden and crisp, 8 to 10 minutes. Turn over and brown other side, 2 to 3 minutes more. Transfer chicken to a plate and set aside.
• 3. Discard all but 2 tablespoons fat from frying pan, reduce heat to medium, and cook shallots until translucent, 3 to 5 minutes. Add garlic and cook 1 minute more. Give the cornstarch mixture a stir, and add it and the chopped oregano, and remaining 1/4 teaspoons each salt and pepper to the skillet; cook until mixture bubbles and thickens, 1 to 2 minutes.
• 4. Set chicken skin side up in frying pan and add figs. (If you do not have an ovenproof skillet, transfer everything to a baking pan). Roast in oven until figs soften and caramelize slightly and meat is no longer pink at bone, about 15 minutes (or to internal temperature of 165 deg). Divide chicken, figs, and sauce among plates and top with whole oregano leaves.
• Notes; Chicken thighs vary wildly in size. The two in my photo were about 1 1/4 lbs together. I cooked them a little longer in the skillet, so as to keep the time in the oven the same. I made the whole recipe of the sauce, but would not make quite that much next time if not making the entire recipe - it didn't caramelize enough in the oven. It was still delicious - like lick the plate delicious - but I would have liked it to caramelize. I sliced the garlic instead of chopping it, and just stripped the oregano leaves off the stems, as I had tender, young stems with small leaves.