Baked Fig Sunday
Votes: 1
Time: 30 min.
Complexity: easily
Complexity: easily
Top simple vanilla ice cream with a stunning topping of baked figs in honey syrup and crispy pecan pieces. All topping ingredients are combined in a baking dish, tossed with butter, and baked until the figs are soft. Serve warm over a scoop of ice cream and enjoy the vibrant flavors.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 16 fresh figs, halved
- 0.5 cup chopped pecans
- 1/4 cup sugar
- 1 tbsp. honey
- 1 tbsp lemon juice
- 1 tbsp. water
- 1 tbsp chopped butter
- Vanilla ice cream
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Recipes with similar ingredients: figs, pecans, sugar, honey, lemon juice, butter, vanilla ice cream
Cooking the dish according to the recipe:
- In a shallow baking dish, combine fig halves with 1/2 cup chopped pecans, 1/4 cup sugar, and 1 tablespoon each of honey, lemon juice, and water. Top with pats of butter. Bake at 425°F (220°C) until the figs release their juices, about 20 minutes. Pour the juices over the figs, then continue baking until syrupy, about 10 minutes more. Serve with vanilla ice cream.
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