tasty (re)creations

July 11, 2011

Savoury Braised Figs

Filed under: Savory, Small Plate — Emma Lillian Banks @ 4:48 pm

As Sophie alluded to in the previous post, I made these delicious figs as a topping on polenta bruschetta.  I bet they would also be amazing on top of bitter greens.  You can make a sweet version (great on oatmeal, pancakes etc.) by increasing the maple syrup, omitting the rosemary and vinegar, and adding cinnamon and vanilla.


about 15 fresh figs

1 tbsp butter or olive oil

2 tbsps maple syrup

1/8-1/4 cup good balsamic vinegar, depending on pan size and personal preference

2 tbsp fresh or 1 tbsp dried rosemary

water, as needed

salt and pepper, to taste

toppings (optional): goat cheese, ricotta, vegan cream cheese etc.


1. Remove any woody parts from the top of the figs and slice them in half.

2. Add oil or butter to deep frying pan or skillet and set over medium-high heat.  Once sizzling, add one layer of figs, flat side down.  If not all the figs fit in a single layer, you can make multiple batches or save the other figs for something else.

3. Once the figs start to brown, add the vinegar, rosemary, and maple syrup.  Let it come to a nice bubble and then turn down the heat.  At this point, you can cover the pan, but I like the way the vinegar etc. reduces, so I recommend just leaving as is.  If the liquid doesn’t seem to be high enough to cook the figs, add some water (and/or more vinegar).  I usually add some as the sauce reduces to avoid burning.

4. After 8-10 minutes, the sauce should be reduced and the figs should be soft. Add salt and pepper. Plop them onto whatever serving you like and top with your preferred vegan or non-vegan dairy product.


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