These vanilla and honey baked figs make a luscious, sweet topping for breakfasts and desserts. They are excellent over porridge, pancakes or ice cream, are simple to prepare and will keep in the refrigerator for several days.
Fig season is short, and when ripe figs are available they’re easy to eat by the handful. Beyond their delicious flavor, figs are nutritionally beneficial, so transforming them into a simple baked topping helps you enjoy more of them through the week.
Why try honey baked figs
- High in soluble fiber, which supports healthy cholesterol elimination.
- A good source of calcium, making figs a helpful option for vegans and those who are lactose intolerant.
- Contain prebiotics that help nourish beneficial gut bacteria.
- An easy way to boost fiber and natural sweetness in breakfast oats or as an evening topping for ice cream.
- Simply put: they taste wonderful.
These honey baked figs aren’t exactly a main course, nor purely a dessert—they’re a versatile condiment or component that complements both sweet and savory dishes. They’re quick to make and add seasonal flavor to many meals; because the recipe is so straightforward, it’s easy to make them part of your weekly routine.
The method is very simple: quarter fresh figs, drizzle with honey and sprinkle with vanilla powder (or scrape a vanilla pod), then roast briefly at a high temperature until the fruit is soft and juicy. The honey caramelizes slightly and the released juices preserve the figs, so they store well in a sealed container for up to five days—longer than fresh, unprepared figs.
Tips for buying and storing figs
Figs are delicate and perishable, so select and handle them carefully to get the best results when baking.
- Fresh figs are fragile and usually keep only a few days in the refrigerator unless preserved or cooked.
- Choose figs that are plump, slightly soft to the touch, free from bruises and with a deep, even color.
- Refrigerate figs as soon as you bring them home and wash them only just before eating.
- If figs are underripe, leave them at room temperature until they soften and develop more sweetness.
- If cutting the stem releases a milky sap, the fruit was picked early—these figs may not ripen further but are perfectly suited to roasting and baking.
- When you roast figs, collect and save the pan juices. That honey-fig syrup is delicious drizzled over yogurt, pancakes or cheese.
Honey Baked Figs
Ingredients
- 6 figs, quartered
- 3 Tablespoons honey
- 1 tsp vanilla powder or 1 vanilla pod, scraped
Instructions
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Preheat the oven to 170°C (350°F).
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Cut the figs into quarters and arrange them in a roasting tray.
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Drizzle the honey over the figs and sprinkle with vanilla powder or scraped seeds.
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Roast for about 15–20 minutes, until the figs are soft, juicy and warmed through.
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Transfer the figs and any pan juices to an airtight container and refrigerate for up to 5 days.
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Makes 6 portions.