French Market Recipe 2023 13 by Chef Eric Frechon
Figues cuit au miel et rosmarin
Figs baked in honey and rosemary
Ingredients for 4
- 12 large black figs
- 200g raw honey
- 1 vanilla pod
- 4 sticks of cinnamon
- Small bunch of rosemary
- 50g unsalted French butter
- 2 lemons
Directions:
- Cut 1 lemon in thick wheels
- Grate the zest off the second lemon
- Split the vanilla in half length ways
- Wash the rosemary, put aside 12 small sprigs of the rosemary to use as décor
- Place the rest of the rosemary in a saucepan with the honey and the lemon wheels and simmer until liquid reduced by half
- Preheat oven to 180C degrees
- Wash the figs and cut off the stems, make a cross incision in the top of each fig
- Put the figs in a ceramic baking dish
- Cut the butter into 12 pieces and place a knob in the cut on top of each fig
- Add the cinnamon sticks
- Strain the honey sauce over the figs so that they are well coated
- Top the figs with the lemon zest
- Bake in the oven for about 6 minutes until soft (depending on size and ripeness) basting every 2 minutes to cover the figs with honey.
Serve in individual dishes topped with the fresh rosemary sprigs and a bowl of ice cream or crème fraiche. Suggest pairing with a glass of Frapin Cognac from the French Market shop.
Bon Appetit!