As I'm sure you can all guess, since figs are well and truly out of season by now, this picture is from a dinner more than a few Saturday nights ago. However, I had sort of forgotten that I had taken the photo, so it's now getting its moment of glory (or its second moment, after the original making when -- yes, I will brag -- it elicited great acclaim) until now.
Figs -- I love figs. I couldn't give a fig because when I get a fig I keep a fig. I am a figgy piggy. I love them fresh in salads, baked in cakes, dried and chopped into granola bars. I love how they can be super sweet, oozing with syrup, or just mildly fresh, used as a counterpoint in savory dishes. Figs have a little bit of the diva about them; they are extremely sensitive and prone to sudden changes of mood. Your firm fig will turn to jelly on the inside overnight if you're not careful, and the slightest bruising in the bag on the way back from the market can ruin your fruit for anything but fig jam.
It must have been in September sometime, when I picked up the last handful of figs from Borough Market to have with dinner. I had done one of my classic over-shops so cooked up a frenzy of dishes for our meal, and by the time I got to dessert I really didn't feel like doing anything that required more than 5 minutes. I decided to roast the figs to concentrate their flavors, stuffed with goat's cheese because hey -- everything's better with goat's cheese -- and finished with a little sweet and piquant glaze to tie it all together.
Roast figs with goat's cheese
Figs (3 x person)
1 tsp honey plus 1/4 tsp. balsamic vinegar per person
Cut off top stem of each fig. Make two cuts at right angles 1/3 way down figs so you can stuff about a teaspoon of cheese into each fig. Whisk honey and vinegar and drizzle over the top. Bake in 325 oven for about 10 minutes, or until figs are hot and softened. Drizzle more glaze over the top to serve.