Greek Baked Figs
This dessert tastes wonderful with brown or green figs. Brown figs are larger in size, contain fewer seeds, and are in season from May through December.
December 10, 2009
Serves 4
What you need:
- 8 fresh, ripe figs, destemmed
- 1 1/2 tablespoons light, fruity red wine
- 2 teaspoons plus 1 teaspoon agave nectar, divided
What you do:
- Preheat oven to 400 degrees. Using a paring knife, score the top of the figs with a cross.
- Place the figs upright on a baking sheet and spoon the wine and two teaspoons of agave nectar over the figs. Bake for 8 to 10 minutes, until the fruit is juicy and bubbling but not browned.
- Remove the figs from the oven. Place two figs onto each dessert plate and drizzle the remaining agave nectar over the fruit. Serve immediately.
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