Ever since my discovery of figs in 2002, I've adulterated the less-than-perfect specimens (ie, most of the figs I've come across in Montana) by slicing them in half, smearing them with chèvre, and roasting them for around 15 minutes in my toaster oven. However, as I was flipping through one of my hundred cookbooks this evening, I came across Deborah Madison's recipe in her Seasonal Fruit Desserts that left me wondering whether I ought to refine my treatment of these lovely fruits.
Roasted figs with butter and honey. Yum! But since figs and chevre simply belong together, I felt that the exclusion of the chevre left the poor figs looking naked. So I added some. Then, II drizzled the sauce over the figs, and roasted them for a long while. If anyone really wants my recipe, I suppose that I can produce it for you. But since I don't have many readers, it seems silly to do so. Anyway, to make a long story short, they were simply a revelation! Nothing short of true bliss...
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