Buttery Caramelised Figs

There’s something about figs when they’re in season. They’re sweet, soft, jammy and somehow work just as beautifully with a slice of sourdough as they do alongside a piece of cheese.

I love getting them when they’re abundant and well-priced because they’re one of those fruits that need very little doing to them. Fresh, cooked, sweet or savoury - figs are ridiculously versatile. And this might be one of my favourite ways to eat them.

No added sugar. No complicated ingredients. Just ripe figs, salted butter and a little heat. The figs do all the sweet talking themselves.

For the figs

4 fresh figs

2–4 tsp salted butter

How to make them

Heat your oven to 180°C / 350°F.

Cut your figs in half. You can quarter them or cut them into smaller pieces if you prefer.

Butter your baking dish, then place the figs cut-side up.

Add roughly ½ teaspoon of salted butter to each fig, depending on how buttery you’re feeling.

If you're making these for something sweet, add a little vanilla.

Bake for 40-50 without fan, until the figs are bubbling, softened and beautifully caramelised. You should hear them sizzling away as the natural sugars mingle with the butter.

They should be sticky, jammy and almost toffee-like, with the butter bringing out all that natural sweetness.

Honestly, that's it.

Ways to use them

These figs are one of those little recipes that can go almost anywhere.

Breakfast: spread over sourdough or spoon onto porridge.

Cheese board: serve warm alongside blue cheese, crackers or crostini.

Appetisers: add to crostini with cheese and fresh tomatoes.

Something sweet: spoon over yoghurt, porridge or vanilla ice cream.

And if you have extra figs, make more and jar them. They keep beautifully in the fridge and are very easy to turn into tomorrow's breakfast.

Mindful Eating

The figs: naturally sweet and a source of fibre, so you're getting more than just sweetness from your fruit. They also provide nutrients including potassium and some vitamins and minerals.

Bonus: because we're not adding sugar here, the sweetness is coming entirely from the fruit itself.

The butter: yes, we're using butter. And yes, I am absolutely okay with that.

Fat isn't something we need to be afraid of. Including some fat alongside carbohydrate-containing foods can slow digestion and contribute to a steadier rise in blood glucose compared with eating carbohydrate on its own. Fat also helps your body absorb fat-soluble vitamins such as vitamins A, D, E and K.

Add sourdough, blue cheese and a few figs together and you've got a combination of carbohydrates, fat, protein and fibre - a much more satisfying little meal than fruit on its own.

This is what I mean when I say pleasure and wellness can sit at the same table.