August
KQED Kitchen, hosted by Kim Goodfriend, brings you
seasonal dessert and other baked good recipes that you can follow
step by step through online slideshows.
For August, Kim prepares Honey-Roasted Figs with Orange. Figs have two seasons in northern California. The first harvest occurs in early summer and typically yields decent although unimpressive fruits. The second season is the one anticipated all year, with plump, honey-sweet fruits that you can't get enough of. This is a simple dessert that is immensely rewarding. It brings out the absolute best in these delicate, sensuous fruits and can be served in a variety of ways: with fromage blanc and raspberries, a dollop of whipped cream, a scoop of caramel ice cream, or drizzled with crème fraiche. You can also serve it alongside a simple vanilla or almond poundcake. Be sure to choose ripe, soft figs; the best figs often look the worst, complete with cracks and blemishes.
1 cup fromage blanc, whipped cream, crème fraiche or ice cream (optional)
Preparation:
Preheat your oven to 375F.
Butter a small baking dish that will hold all of the figs in one layer.
Using a paring knife, cut off the small stem at the top of the fig. Cut each fig into quarters without cutting through to the bottom of the fruit, so that the bottom remains intact. Separate the four sections so that the fig looks like a flower. Arrange the figs, bottom-side down in the baking dish.
Zest the orange over the figs, making sure the zest is evenly distributed. Juice the orange into a small bowl. Use the paring knife to cut the vanilla bean in half, then scrape out the seeds. Place the seeds and pod into the small bowl. Add the honey.
Using a small whisk, beat together the orange juice, the honey, and the vanilla. Pour the mixture over the figs.
Bake for 10 minutes, then baste the fruit using a spoon. Bake another 10 to 15 minutes until the fruit is soft and oozing juices. Let cool for 5-10 minutes before serving.
Serve with fromage blanc and fresh raspberries, or crème fraiche, whipped cream, or ice cream.
highlights
food blog: bay area bites
KQED kitchen
kim's biography
about KQED
