In case you missed the AllRecipes.com live day-before-Thanksgiving webcast, here’s the clip of me making Broiled Honey Glazed Spiced Figs. This was my first time cooking live on camera, but the folks at AllRecipes were fun and wonderful. Jump to about 11 minutes in to see the nervous look on Amy’s face when I pull out my kitchen torch.
Tag: figs
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
- Preheat your broiler and set the top rack as close to the heating element as possible.
- 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.
- Combine the dry ingredients in a small bowl (measurements are approximate – do what looks/smells/tastes good to you).
- 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.
- 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.
- 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!
Admittedly, this salad may be trying a little too hard (or perhaps I’ve been watching too much Top Chef). In any case, if you’re looking for a sophisticated, unique way to start off a dinner party, this is just the trick. The key to this dish is balance. Endive is naturally very bitter, but is offset by drizzling honey over the whole plate. The figs and pistachios add texture, and the fried prosciutto… well, who doesn’t love crispy pork?
Makes: 4 fancy “salads”
Total kitchen time: 30 minutes
Shopping list:
- 6 heads of endive (green, red or both)
- 1/4 cup olive oil (an infused oil, such as roasted garlic olive oil, works great here)
- 2 slices prosciutto
- 1 cup dried figs, sliced as thinly as possible
- 1/2 cup pistachio nuts, shells removed
- 1/4 cup organic honey
- Preheat your oven (*ding, this is a great toaster oven candidate) to 350°F. Line a rimmed baking sheet with aluminum foil.
- Wash the endive and remove any unsightly outer leaves. Slice each endive head in half from the stem to the tip. Arrange the endive cut side up on the foil-lined baking sheet. Coat the endive generously with olive oil. Bake at 350°F for 30 minutes, or until the outer edges are golden brown.
- Meanwhile, fry the prosciutto in a skillet until crispy. Drain onto paper towels, then crumble the prosciutto and set it aside.
- When the endive is done roasting, arrange three pieces on a plate alongside a handful of sliced dried figs and pistachio nuts. Drizzle a spoonful of honey over the plate, then sprinkle the endive with about 1/4th of the crumbled prosciutto.
If sliced figs and pistachios don’t suit your dinner crowd, you can always drown the plate in blue cheese ;-)