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Roasted figs with rosemary and red wine

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Ingredients for 4 servings:

  • 4 figs, fresh, ripe but not overripe
  • 100 ml red wine
  • 2 tsp fir honey
  • 2 sprigs of rosemary, fresh
  • Clarified butter or olive oil
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

as a side dish

Wash the figs and halve them lengthwise. Heat clarified butter (or olive oil if you like—for a special taste) in a nonstick pan with rosemary and a pinch of salt. Sear the figs, cut-side down, until they caramelize, ideally from the fructose. Dissolve the honey in the red wine. Deglaze the figs with the red wine and simmer, covered, for a while until the figs are cooked through but not yet falling apart.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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