I love it when the figs start to ripen. We don’t usually get very many, as they ripen late and it’s a race between them ripening off and the frost putting a stop to it all. When they are available, I love baked figs with goat cheese and honey, topped with candied pecans.
I picked a dozen yesterday from our fig tree. (My husband took a picture of me among the leaves.)
Baked Figs With Goat Cheese (for 4)
- 6 fresh figs, halved
- 4 tablespoons goat cheese
- 12 pecan halves
- 1 tablespoon sugar
- 2 tablespoons honey
Preheat oven to 500F. Place the pecan halves and the sugar in a frying pan, and heat until  the sugar melts. Make sure the nuts are coated and remove from heat. Place the halved figs on a baking sheet, on parchment paper if you have it. Scoop a teaspoon of cheese onto each half. Place in the oven for 4 minutes, then turn on the broiler for a minute. Remove from oven, place a pecan on each, and drizzle a small amount of honey over each. Serve warm.
Such a simple dessert. So delicious. Works out to about 3 points per serving.
Do you like figs? How do you eat them?
