During fresh fig season, I love to serve pork with oven-roasted figs; they're very simple to make.Choose black or green figs that are just ripe, but not too squishy. These can baked at the same time as the pork, but they are much better if baked a day or even a few hours in advance and allowed to rest, during which time the juices thicken to a smooth, syrupy consistency. The figs are luscious with just honey and sugar, but a few springs of thyme, some lemon zest, and a shot of pastis are all delicious additions.
Preheat the oven to 375 F ( 190 C )
Stem and quarter the figs. Place in a baking dish that will hold them in single layer and spoon the honey over them, then crumble the sugar over the top.
Toss together gently,cover tightly with foil, bake for 15 minutes.
Remove the foil, gently turn the figs in the syrup, and cook uncovered for 15 minutes, or until tender.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 2.1mg||0 %|
|Total Carbohydrate 3.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 3.3g|
|Protein 0g||0 %|
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Calories per serving: 12
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