Maple and Balsamic Glazed Figs with Sage

This recipe is a wonderfully sweet treat that is very versatile. You can use these as a side dish, as a dessert or to top your favorite vanilla ice cream.
By Robin Runner

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This weekend Bill and I also returned to the farmer’s market for our grocery shopping. I excitedly discovered one of my favorites – figs and joyfully bought a basket of them. I think you either love or hate them. I fall into the love category for sure. This recipe is a wonderfully sweet treat that is very versatile. You can use these as a side dish, as a dessert or to top your favorite vanilla ice cream. I love serving these at parties as well and they’re always a favorite. You can’t go wrong with this recipe – totally full-proof! I pinky promise.

Maple and Balsamic Glazed Figs with Sage
 
This recipe is a wonderfully sweet treat that is very versatile. You can use these as a side dish, as a dessert or to top your favorite vanilla ice cream.
Author:
Recipe Type: Side
Ingredients
  • One basket of figs, cut in half (depends on how many people you are serving – I count typically 4 whole figs per person)
  • Balsamic vinegar – use the best quality you have
  • Maple syrup – again, use the best quality you have on hand
  • Pinch salt
  • 10 fresh sage leaves, finely diced
Instructions
  1. Preheat your oven to 350 degrees. Line your baking dish or sheet with parchment paper that has been sprayed with olive oil.
  2. Take your freshly washed, halved figs and place them on your baking sheet next to one another – they may tough. Drizzle with maple syrup and the sage leaves. Bake for 10 minutes. Remove and drizzle with the balsamic and place back in the oven. Bake for an additional 10 minutes.
  3. Remove and let cool. I sprinkle with a pinch of salt to counterbalance the sweetness. Serve and enjoy.

 

Robin Runner

Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.

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