Eat your figs.
That is how I want to start this post. It’s election season here in the USA and my campaign platform is simply to eat more figs.
Figs, packed with goodness, high in calcium, fiber, potassium, manganese and antioxidants. Also, they keep your pH levels balanced, that means it is more difficult for the evil pathogens to invade. Did I mention high in Fiber? One word regularity. That’s right, I said it! They just might be a super hero food in disguise. Unassuming little things in such a cute package.
Roasting a fig is a smart move, the flavors explode and the natural sugars ever so slightly caramelize, when paired with something salty and savory like meats and cheese it is divine.
However, my figs this week were meant to be a dessert. An easily assembled sweet end to your day. How easy you ask? Well, let’s say you have a situation: two dessert eaters, so you take two glasses, scoop in yogurt or ice cream of choice, roast some figs (see below), top with whatever is in your pantry or fridge, such as pomegranates, dark chocolate chips, or nuts. Voila! You just made a wise dessert decision and what a lovely presentation at that. No measuring cups required and such few dishes to clean.
My name is Richard Shay, and I approve this message.
Roasted Figs with yogurt
- Figs (pick darker skinned figs)
- 1 tablespoon olive oil – enough to toss and coat the baking dish.
- Roughly 1-3 tablespoons of honey or agave nectar (depending on amount of figs)
- pinch of salt and pepper
- yogurt, vanilla bean ice cream.. your choice!
Pre-heat oven to 400 degrees. Trim the stems off the figs and cut in half. Place them on a baking dish cut side up. Drizzle with honey, olive oil, and a pinch of s &p. Place in oven and roast for 12-18 minutes or until soft and starting to caramelize. Serve over your choice of ice cream or yogurt and top with more honey, nuts, pomegranates.
Oh and do enjoy this dessert both prepping and eating with your favorite record playing!