Ingredients
6 firm-ripe fresh figs , halved lengthwise1.5 tablespoons aged balsamic vinegar
1 tablespoons honey
½ teaspoon vanilla extract
1 teaspoon salt
2 sprigs rosemary
1 tablespoons unsalted butter, cubed
½ teaspoon lemon zest (from 1 lemon)
Method
Preheat oven to 200°C. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.
Roast in preheated oven until figs soften slightly, approximately 5 to 8 minutes. Remove from oven.
Flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.
Return to oven, and roast until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.
