So, more figs! We're in season for a few more weeks, right?! So, let's say you have a dozen of Giovanni's paradiso figs and you have a little bit of patience and don't want to just rush in and eat them all in one sitting. Well, you've got some options, but one option is to put a dollop of Shellbark Hollows goat chevre and either some balsamic vinegar (I chose some sweeter stuff to balance out the sharp tang of the chevre) or some sweet local wildflower honey (which I get from Bee Natural in Reading Terminal Market. If you can wait a little while longer and stick them in the oven at 350° for about 8 minutes, you'll be in for a real treat.
I'd totally understand if you didn't get that far though. Slicing them in half (or simply chowing down on them sans utensils like I love to do) is a perfectly good way to eat them. But let's say you do get to the point of putting on all the ingredients listed above. That leaves you at this photo above. It's quite tempting. I know. I prepped half a dozen figs on a 1/2 sheet to stick into the oven, but had to keep one pair of halves to try raw. Messy liked the one with honey better, but she's generally not the biggest fan of figs – it's a texture thing for her.
It's not easy getting the figs to stay nice and level. Well, it's impossible I guess without additional support – they're round! This will result in the honey drizzling off and pooling a bit at the base of the figs in the oven. No worries, enough will bake in. The goat chevre didn't run off the figs which was nice. I've heard people subbing in mascarpone which sounds great. But I love me some chevre so that's the route I went.
I've never eaten a fig….these updates have me wanting to buy some this weekend.
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