Gareth got some figs the other day, and I started noticing them everywhere – in the supermarket, in other people’s lunches, in bread…took me a while to clock that it’s fig season.
He roasted our figs, like so:
– Cross cut them, not quite all the way
– Sprinkle icing sugar on top
– Roast at 190 °C for about 10-15 minutes or so, until soft.
– Optional step: If they’re not quite soft after 10 minutes, add a little water (ours were a little hard to begin with)
– Serve with mascarpone cheese mixed with a little cream and icing sugar
Incidentally, I’ve gone all my life saying “roast” and “bake”, and only now properly looked up the difference:
Mainly, it’s in the structure of the food. If it’s something already with a solid structure being cooked (e.g. chicken, fruit, veg) it’s roasting. If it’s something that lacks structure to begin with, and then gains structure as part of the cooking process (e.g. cakes, bread) it’s baking.
On another day we had carbonara, so to use up the egg whites Gareth whipped up some meringues. He threw on some fresh figs and berries with cream.
Easy, pretty, and yummy.