Roasted Figs with Rosemary

roasted figs

I’ve never cooked figs. Fresh picked, they’re so delicious we tend to just gobble them as they are and put any excess in the dehydrator. Matt has turned the tide though. He cooked some up the other night and oh la la, I’m in love. Gooey, sticky, figgy deliciousness. These would be amazing on a cheese board, in a tart, on a pizza – any number of ways, but true to form I just ate them as they were with a bit of coconut yoghurt. Too good.

5 fresh figs, sliced
1 tblspn dark sugar
1/2 tsp cinnamon
a handful of rosemary sprigs
1 tblspn honey

figs with cinnamon sugar and rosemary ready to go in the oven

Preheat the oven to 180

Toss sugar and cinnamon together and sprinkle on top of figs. Scatter rosemary on top.

Roast for 30 – 40 minutes until the figs are a bit wrinkly and nearly all the juice has gone.

Drizzle with honey and enjoy.


  1. Amelia Turnwald says

    I love fresh figs! And like you, there’d be none hanging around long enough to see an oven. But here’s another fruit to cook with – grapes. Since trying a Jamie O chicken and grape recipe, I’ve been using them in all sorts of dishes. It’s like an an instant grape relish!