Much To My Delight

Much To My Delight

Roasted Figs with Goat Cheese, Honey and Black Pepper

A 100-year-old fig tree blooms in my backyard. Embarrassingly, before moving into my Queens garden apartment, I had never eaten a fig outside of the ubiquitous Newton. And now, from mid-August to early October, at least one meal a day contains that plump purple fruit. I spend the weeks leading up to their arrival surfing the internet for new fig recipes, and let me tell you, the results make my stomach growl in anticipation. A lot of them require cheese, pastry, nuts and honey, so if my new back-to-school clothes don’t fit in September, we’ll all know who’s to blame.

First full bowl of the season. Don’t hate. Congratulate.

It isn’t often that a city dweller gets to pluck fresh fruit from a tree in their backyard, and every time I do it, I feel like a rosy-cheeked country girl swinging a wicker basket with a gingham lining. Then I walk out the front door and see a guy rummaging my garbage for empty beer cans and remember that I still live in Queens.

It’s difficult to take my figs seriously when they look like the man-eating plants from Little Shop of Horrors. I can’t help imagining that they’re about to break into an uptempo  rendition of “Feed Me, Seymour”.
Feed me Seymour, feed me all night long…Feed me Seymour, so I can grow up big and stroooong…”
figs with ricotta
But seriously, slicing them into quarters allows one to fill the figs with some inordinately delectable ingredients like ricotta and goat cheese. Of course, you could stuff a tire with ricotta or goat cheese and I’d like it.
You can eat them right then and there, but I chose to roast them briefly, then drizzle with a bit of honey and a wee scattering of freshly ground black pepper. It was the right thing to do.
figs with ricotta
I served them alongside a loaf of crusty bread and a few ribbons of salty prosciutto, my transition from harried New Yorker to rosy-cheeked European farm girl now complete. Mangia!

Jenn P.

30-something psychotherapist. Loves cooking, hosting parties, exploring new places. Texan by birth. New Yorker by choice. Likes to tell little stories. Pull up a chair; I'll tell you one.

  • Anna
    Awwwww, figs are so picture perfect kinda fruit….it looks amazing, must taste divine with goat ricotta/cheese. Loved your plate.
  • Trish
    I love how you have a fig tree in Queens. Kudos. And totally agree… I’d eat a tire if it was filled with goat cheese and drizzled with honey. LOVE figs. Thanks for sharing.
  • Monet
    I’m jealous of both your location and your fig tree…how delightful! I just found your blog tonight, and I’m so happy that I did. I love these beautiful fig treasures, and I’m sure they would be a hit at any dinner or party.
  • lacey – a sweet pea chef
    Oh, I am SO jealous. We had a fig tree in our yard when I was a kid. I never realized how lucky I was to pick and eat as many figs as my heart delighted. Now, all I see are ill-looking figs at super high prices. Congrats on your tree. Please enjoy it for me :)
  • Indonesia Eats
    Shame on me! I’ve never had fresh figs! All I ate was the dry ones
  • Anonymous
    this is really cool. I love home grown anything!!