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Continuing the Labneh experiment from Day 139, I want to notch up the experience by working with fresh figs. I’ve never baked with this fruit in a not dried state, and I’m so glad I did. Not only are figs completely beautiful little bobbles, their meat is soft, and their skin is as delicate as their flavor.

This is technically considered a dessert, though not very sweet, and if paired with baguette and some Stilton Blue makes for a pretty memorable moment at a plate.

Enjoy…

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Roasted Figs

with Thyme, Honey, and Labneh

 

Ingredients:

• 4 fresh figs
• 4 Tablespoons honey
• 4-8 sprigs of fresh thyme
• 1/2 cup cold Labneh

 

Preheat your oven to 350°.

Crumple a piece of parchment paper in a baking pan

and spread it out within.

This will collect the honey around your fig and not let it run away…

Slice your fig crosswise, about 3/4 down, but don’t cut through the bottom.

Place them in your pan,

and gently spread them apart with your fingers, keeping the flesh in tact and and bottom connected.

Place a sprig of thyme within the slice,

drizzle a Tablespoon of honey in the center,

and roast at 350° for 20 minutes.

If you’ve strained your Labneh overnight, it will be a thick, cream cheese consistency.

Scoop them into a serving dish, dollop your Labneh on the side, and drizzle with honey drippings from the pan.

Yep.

Uh-huh.

Yes.

 

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This recipe is credited to Rukmini Iyer’s, The Middle Eastern Kitchen