Just under the wire, right before figs disappear altogether, we thought we’d bring you one recipe at the end of the season. Figs with gorgonzola is one of the most common combinations I’ve seen lately. This week’s delightful recipe for Figs with Dolcelatte, Honey and Rosemary by journalist Deena Prichep adds a bit of honey and some rosemary for depth. If you’re like me, someone who likes neither figs nor gorgonzola, you might be tempted to skip this. However, I was intrigued by the additional ingredients. I tried it, and like Mikey, I liked it! (The 1970s Life cereal commercial, for those who don’t remember.) So I would like to recommend this dish, which is simple but quite sophisticated, to anyone who might have some figs on hand to serve before figs are no more this year. — Kristina
About Deena: Deena Prichep is a freelance print and radio journalist (and food blogger) based in Portland, Oregon. Her stories on topics ranging from urban agriculture to gefilte fish have appeared on The Splendid Table, NPR’s Morning Edition, NPR’s All Things Considered, The Northwest News Network, The Oregonian, Mix, and Portland Monthly.
The full recipe continues after the jump . . .
Figs with Dolcelatte, Honey and Rosemary
Note: Dolcelatte, also called gorgonzola dolce, is a creamier, milder version of the favorite blue cheese. You can substitute another favorite blue for more bite, or a scoop of fresh ricotta or soft goat cheese if you want it even milder.
- 1 lb figs, halved (I favor Adriatic figs, mostly because that’s what tends to grow in abundance here in Oregon.)
- approximately 1/3 to 1/2 cup honey
- several sprigs rosemary
- wedge gorgonzola dolce latte
1. Preheat your oven to 400. Gently combine the figs, honey and rosemary in an oven-proof dish and roast, stirring once or twice, until the figs are softened and darkened, about 20 minutes. (I tend to go a bit longer than most, as I’m a sucker for caramelization — just make sure your honey doesn’t scorch.) Remove from the oven, and let cool slightly.
2. Serve the still-warm figs with a chunk of the dolcelatte, making sure to scrape up the thickened, flavored honey along with them. A handful of biscotti make a lovely accompaniment (as does a glass of wine or cup of coffee).
Photography by Kristina Gill. First fig dish by Astier de Villatte; second fig dish medium pebble bowl (ash), small pebble bowl (sand) and dessert bowl (white) by mud australia
Why Deena Chose This Recipe
I’ve tried to like fresh figs for quite some time, since they spill out onto the sidewalks all over Portland. But I never really knew what to do with them, and found the fresh taste a bit too cloying. Roasting (my favorite autumnal treatment for pretty much everything) intensifies the figs’ flavor and softens their thick skins. In this preparation, the piney notes of the rosemary-infused honey and fusty richness of the gorgonzola dolce latte provide a great counterpoint to the syrupy-sweet figs — this one’s all about the balance.