Roasted Figs with Pomegranate
Roasted Figs with Pomegranate
Figs have two seasons: a quick burst in early summer and a longer run in the fall. This dessert is best for the second crop in the fall when both figs and pomegranates are delightfully ripe. Perfect for those of us who aren’t really dessert people, this dish is low-maintenance, spicy, citrusy, and winey, and it combines fresh fruit and cooked fruit in all the best ways.
Ingrediënten
Serves 6 to 8
- Seeds from 2 medium pomegranates
- Juice from 1 orange
- Juice from 1 lemon
- ½ cup dry red wine
- 6 black peppercorns optional
- 2 tablespoons butter
- 8 to 10 fresh figs halved
Instructies
- Preheat your oven to 375°F.
- Lightly crush half of the pomegranate seeds in a large bowl to release their juices.
- Stir in the orange and lemon juices, the red wine, and peppercorns.
- In a medium pot over medium heat, melt the butter until it foams and begins to lightly brown.
- Add the pomegranate seed mixture and stir for 30 seconds.
- Remove the pot from the heat and set aside.
- Arrange the figs in a single layer in a baking dish, cut-side up.
- Pour the butter and pomegranate mixture over the figs.
- Roast, removing the dish every 5 minutes or so to baste (scoop the juices pooled at the bottom over the top of the figs), until the figs are softened but maintain their shape, about 18 minutes.
- Remove the dish from your oven and let cool for 5 minutes.
- To serve, sprinkle the figs with the remaining pomegranate seeds.
- Divide among serving bowls, scooping plenty of juice and pomegranate seeds over the top.
