Summer harvests are great, and now figs are in, and we’re fortunate to have friends that have 3 huge trees. I harvested a lot of ripe figs, too many to use all at once, so I decided to roast some, then put them in jars to use later. All the figs that I harvested were small, so I left them whole, but for larger figs, you might want to cut them in half. Great for salads, over ice cream, on crostini smeared with soft cheese, as a side for breakfast, etc.
- 8 cups ripe figs
- 1 1/2 cups broken walnuts
- 1/4 cup honey
- 1/4 cup pecan, amaretto, or walnut liqueur (and more for jars)
- 1 tsp salt
- 1/4 cup butter
- Heat oven to 375.
- In a large greased baking pan, place figs and walnuts.
- Drizzle with honey and liqueur, and sprinkle with salt.
- Dot top with butter.
- Bake for 1 hour. Stir figs and walnuts every 15 minutes, while roasting.
- At the end of the roasting time, if the mixture is still too liquid, turn oven down and continue roasting until figs are a deep golden color, and more of a syrup has formed.
- When you remove them from the oven, whatever you don't want to eat in a few days, immediately place in clean Ball-type jars. If you don't have enough liquid to come up to 1/4" from the rim, fill up to that point with liqueur! Place lids on, and store in fridge until ready to use on salads, on crostini smeared with goat cheese, on ice cream, etc.