Roasted Mission Figs with Honey

Preparation Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly. Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs. Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm. Per serving: 190.0 calories, 60.0 calories from fat, 6.0g total fat, 3.5g saturated fat, 15.0mg cholesterol, 100.0mg sodium, 38.0g total carbs, 5.0g dietary fiber, 33.0g sugars, 1.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Seasonal Fruit Desserts by Deborah Madison. Copyright © 2010 by Deborah Madison. Published by Broadway Books. All Rights Reserved. Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.

Preparation Preheat the oven to 425°F. Rinse the figs and pat them dry, then cut off the stems and, without cutting through the base, halve them from top to bottom. Set the figs upright in a dish just big enough to hold them snugly. Melt the butter in a small skillet with the salt, honey, and cinnamon, then spoon it over the figs. Bake until the sauce is bubbling and the fruit is heated through, about 15 minutes. Serve warm. Per serving: 190.0 calories, 60.0 calories from fat, 6.0g total fat, 3.5g saturated fat, 15.0mg cholesterol, 100.0mg sodium, 38.0g total carbs, 5.0g dietary fiber, 33.0g sugars, 1.0g protein Nutritional analysis provided by TasteBook, using the USDA Nutrition Database Seasonal Fruit Desserts by Deborah Madison. Copyright © 2010 by Deborah Madison. Published by Broadway Books. All Rights Reserved. Deborah Madison's Vegetarian Cooking for Everyone and The Savory Way, each earned the IACP's Julia Child Cookbook of the Year award. Vegetarian Cooking for Everyone also received a James Beard Award, as did Local Flavors, her most recent book. She is also the author of the James Beard Award nominee This Can't Be Tofu! and The Greens Cookbook, which is now a classic. She lives in Galisteo, New Mexico.