Sep. 15th
2009
written by scott

honey-broiled spiced fig copy 
The first signs of Fall have arrived: the mornings are crisp and overcast, the slutty mannequins at the costume shop on Denny are dressed as pirates, and figs are plentiful and cheap.  Fresh figs are one of the most versatile Fall fruits around, and also one of the most delicious.  Baked, grilled, or, in this case, broiled, they’re kinda hard to screw up.  For this preparation, we’re glazing sliced figs with honey and spices – feel free to substitute whatever smells good to you (try Chinese Five Spice) – then broiling until the honey caramelizes.

Makes: 1 dozen sweet Fall treats
Total kitchen time: 15 minutes

Shopping list:

  • 12 fresh figs
  • 3 tbsp. honey
  • 1/2 tsp. red chili powder
  • 1/2 tsp. ground cloves
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. paprika
  1. Preheat your broiler and set the top rack as close to the heating element as possible. 
  2. Rinse the figs and pat dry.  Cut off stems (optional, but the stems aren’t edible).  Slice figs in half lengthwise, from stem to root.
  3. Combine the dry ingredients in a small bowl (measurements are approximate – do what looks/smells/tastes good to you).
  4. Lay the figs, cut side up, on a lined baking sheet.  Drizzle the cut side of the figs with honey.  Sprinkle over the spice mixture.
  5. Broil on the top rack until the honey bubbles and just begins to brown, about 10 minutes.  Note: watch the figs closely – cooking time will vary from oven to oven.  Alternately, you can place the figs cut side down on a hot grill for about 10 seconds.
  6. Remove from heat and serve. 

These broiled figs are dying to be slathered with mascarpone or tossed with green beans, goat cheese and bacon for a beautiful fall side dish.  Or, just eat them as-is for an afternoon snack or super-easy hors d’oeuvre!


Broiled Honey-Glazed Spiced Figs on Foodista

Richard crenian

7 Comments

  1. 16/09/2009

    Scott, I love your addition of paprika and chili powder. I have to try and taste this. And your picture of this fig is pure sexyfood. I love how you instilled drama without harsh shadows–and don’t get me started on that perfect stem and drop of shiny honey. I keep scrolling back up to look at it again. Clearly I need to get out and buy figs immediately.

  2. 16/09/2009

    Beautiful shot. You have given me some inspiration – off to the farmers market today in search of fresh figs. Thanks for sharing !

  3. 21/09/2009

    This is an awesome, drool-worthy food photo, Scott. I love too that slutty mannequins dressed for Halloween is a signal that fall is upon us. Brilliant. Next time I roast figs, I’m going to try our apple five spice salt. Hope foodsnap was a good time.

  4. 17/12/2009

    Hmm, never thought of that before, maybe I should have a deeper research done on it.

  5. Sylvia
    03/07/2010

    I can’t wait to try these when figs come in season around here. I wasn’t too sure about the chili powder in the recipe, but it got good reviews so I think it’s worth a shot! And I rarely change a recipe because you never know how it’ll turn out..
    -Sylvia
    Digital Kitchen Scale

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    04/06/2012

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    Great get the job done you have got done, this great site is absolutely interesting with wonderful facts. Time is God’s strategy for holding anything from taking place directly.

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