For the first time (that I noticed anyway), fresh green figs were available in the local farmer's market! I quickly bought a package, despite having absolutely no idea what to do with them.
So I fired up the intertubes, quickly discovering that there are several different types of fresh figs, green and all the others.
After getting them home, I searched for a simple recipe and found the perfect one at David Lebovitz's site. Well, almost perfect. David used a different fig, but I didn't give a ... darn. He also used Cointreau or Grand Marnier, but I didn't have any of the grown-up stuff so I settled for plain ol' OJ.
Turns out I got lucky in the ripe department.
Ripe figs are soft and not brown (unless you are buying brown ones). The insides are a deep color, which lucky for me most of these are.
Baked Green Figs
Lightly adapted from David Lebovitz
Yield: 4 servings
8 ozs. fresh green figs
1/2 tsp. cardamom
2 Tbl. orange juice
1 Tbl. fresh lemon juice
1/2 tsp. lemon zest
2 Tbl. honey
1 (6 oz.) or more containers plain or vanilla yogurt (optional)
Preheat the oven to 400F.
Slice off stem ends of the figs; slice each in half lengthwise.
Toss the figs in a 2-quart baking dish with the cardamom, juice, honey and lemon zest.
Turn figs so that they are all cut side down in a single layer.
Cover and bake for 15 to 20 minutes or until the figs are softened and cooked through.
Remove from oven, remove cover and let the figs cool completely.
Serve with a dollop of yogurt under or over the figs. Store leftovers, covered, in fridge for up to 1 week.