We extend the Spring/Summer fig season by sourcing chemical free varieties including White Genoa, Black Genoa and Adriatic. We are lucky enough to have a supply so close at hand, from the rich red soil of the Redland Shire.
DetailsROAST FIGS WITH CINNAMON, THYME AND HONEY
We found this delicious recipe at foodconnect.com.au
3tbsp clear honey
Walnut-sized knob of butter
1 tbsp orange juice
1 tsp orange zest
1/2 tsp cinnamon
1 tsp thyme
Preheat the oven to 190°C.
2. Put the honey, butter, orange zest and juice, and cinnamon in a small saucepan. Heat gently, stirring, until liquid.
3. Using a small, sharp knife, make a cut like a cross in the top of each fig, cutting almost down to the base.
4. Place them upright in a roasting pan, splaying them out shamelessly as you go. Pour the liquid over each one. Roast for 15 minutes.
5. Sprinkle a bit of thyme over each fig. Return to the oven, switch it off, leaving the door ajar. Leave the figs in the oven for 5-10 minutes before serving.