This delicious and easy recipe for Roasted Figs with Caramel Sauce, inspired by Ina Garten, is the perfect dessert for any occasion. With tender, roasted figs, creamy caramel, and a sprinkle of crunchy toasted almonds, it’s a quick and simple treat. Plus, you can whip it up with just a few common pantry staples!
Recipe Ingredients:
- 1½ c sugar
- 1¼ c heavy cream
- ½ tsp pure vanilla extract
- 24 to 30 large fresh black figs
- 6 tbsp sliced almonds, toasted
How To Make Roasted Figs With Caramel Sauce?
- Make the caramel sauce: Mix 80ml / ⅓ cup water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, stirring occasionally, until the sugar dissolves. Increase the heat to medium and boil, uncovered, for 5 to 7 minutes, until the sugar turns a warm chestnut brown (350°F / 175°C on a candy thermometer). Swirl the pan gently but do not stir. Turn off the heat, then carefully add the cream and vanilla. The mixture will bubble and solidify temporarily—don’t worry! Return to low heat, stirring constantly, until the caramel is smooth, about 2 minutes. Let it cool to room temperature for at least 4 hours before use.
- Preheat the oven: Set your oven to 450°F / 230°C. Place a wire baking rack on a sheet pan.
- Prepare the figs: Trim the hard stems from the figs and slice them in half lengthwise. Arrange them, cut side up, on the prepared baking rack.
- Roast the figs: Place the figs in the oven and roast for 10 minutes, or until they are tender and fragrant.
- Serve the dish: Warm the caramel sauce (use a microwave or stovetop). Place the roasted figs in dessert bowls, drizzle each serving with 15ml / 1 tbsp caramel sauce, and sprinkle with toasted almonds. Serve immediately while warm.
Recipe Tips:
- Watch the caramel closely: Once the sugar starts changing color, it can burn very quickly. Stay by the stove and swirl the pan gently to ensure even cooking.
- Use room temperature cream: Adding cold cream to hot caramel can cause it to seize. Let the cream sit out for a few minutes before adding it to the caramel.
- Pick ripe figs: Choose figs that are soft but not mushy. Overripe figs can become too sticky, and underripe ones won’t roast as nicely.
- Toast almonds for extra flavor: Toasting the almonds brings out their nutty flavor. Spread them on a baking tray and roast at 350°F / 180°C for 5-7 minutes, watching closely to avoid burning.
- Let the caramel cool properly: The caramel thickens as it cools, so don’t skip the cooling step to get the perfect drizzle consistency.
How To Store Leftovers?
First, let the leftover roasted figs and caramel sauce cool to room temperature. Store them separately in airtight containers in the refrigerator for up to 3 days. Reheat the caramel sauce gently before serving.
Nutrition Facts
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 55mg
- Sodium: 20mg
- Potassium: 220mg
- Total Carbohydrate: 45g
- Dietary Fiber: 4g
- Sugars: 40g
- Protein: 2g
Check out More Recipes:
Ina Garten Roasted Figs With Caramel Sauce
Description
This delicious and easy recipe for Roasted Figs with Caramel Sauce, inspired by Ina Garten, is the perfect dessert for any occasion. With tender, roasted figs, creamy caramel, and a sprinkle of crunchy toasted almonds, it’s a quick and simple treat. Plus, you can whip it up with just a few common pantry staples!
Ingredients
Instructions
- Make the caramel sauce: Mix 80ml / ⅓ cup water and sugar in a medium heavy-bottomed saucepan. Cook over low heat for 5 to 10 minutes, stirring occasionally, until the sugar dissolves. Increase the heat to medium and boil, uncovered, for 5 to 7 minutes, until the sugar turns a warm chestnut brown (350°F / 175°C on a candy thermometer). Swirl the pan gently but do not stir. Turn off the heat, then carefully add the cream and vanilla. The mixture will bubble and solidify temporarily—don’t worry! Return to low heat, stirring constantly, until the caramel is smooth, about 2 minutes. Let it cool to room temperature for at least 4 hours before use.
- Preheat the oven: Set your oven to 450°F / 230°C. Place a wire baking rack on a sheet pan.
- Prepare the figs: Trim the hard stems from the figs and slice them in half lengthwise. Arrange them, cut side up, on the prepared baking rack.
- Roast the figs: Place the figs in the oven and roast for 10 minutes, or until they are tender and fragrant.
- Serve the dish: Warm the caramel sauce (use a microwave or stovetop). Place the roasted figs in dessert bowls, drizzle each serving with 15ml / 1 tbsp caramel sauce, and sprinkle with toasted almonds. Serve immediately while warm.
Notes
- Watch the caramel closely: Once the sugar starts changing color, it can burn very quickly. Stay by the stove and swirl the pan gently to ensure even cooking.
- Use room temperature cream: Adding cold cream to hot caramel can cause it to seize. Let the cream sit out for a few minutes before adding it to the caramel.
- Pick ripe figs: Choose figs that are soft but not mushy. Overripe figs can become too sticky, and underripe ones won’t roast as nicely.
- Toast almonds for extra flavor: Toasting the almonds brings out their nutty flavor. Spread them on a baking tray and roast at 350°F / 180°C for 5-7 minutes, watching closely to avoid burning.
- Let the caramel cool properly: The caramel thickens as it cools, so don’t skip the cooling step to get the perfect drizzle consistency.