Roasted Figs with Orange and Rosemary

Fresh figs can be dressed up in a variety of ways, making them a deliciously versatile fruit. This dessert recipe sees roasted figs topped with a complementary candied orange zest, and served with a rosemary cream that has infused with a popular French pomace brandy.


Serves 4

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Roasted figs:

  • 4 figs
  • 25g butter
  • 50g fig pulp
  • 50g mineral water
  • 100g fresh orange juice
  • 5g rosemary
  • 25g honey
  • 1 teaspoon balsamic vinegar
  • Some candied orange peel

Rosemary cream:

  • 10g fresh rosemary
  • 250g single cream
  • 10g caster sugar
  • 20g Marc de Provence


For the roasted figs:

Remove the stalks from the figs and score, making a cross incision. Divide among four Le Creuset 10cm Mini Cocottes and add the butter and honey.

Add the fig pulp, mineral water and orange juice.

Depending on the ripeness of the figs, roast them for 4-5 minutes in an oven preheated to 180°C.

Top with the balsamic vinegar, chopped rosemary and candied orange zest.

For the rosemary cream:

Let the rosemary and cream infuse for 24 hours in advance. Add the sugar and finish with Marc de Provence.

Serve the cream with the hot figs.