It’s here. It’s officially fig season and I couldn’t be happier. Though the season can seem somewhat short, when you have an over 20 foot fig tree in your yard, it honestly feels like it carries on forever and ever. I am not complaining. For the rest of the world, fig season usually feels like it is over in the blink of an eye. The season gone and done with, before you even fully begin to enjoy it. What a beautiful metaphor for life. Everything happening so quickly, whizzing right by us. The sweetest things, they come and go and if you don’t stop and slow down, if you don’t savor every bit of it, truly stopping to appreciate every little detail, it will pass you by.

Over these past three summers of being in this house, I have done my very best to not take this tree for granted, what a gift. Having only ever really eaten dried figs, I have learned to love figs in a whole new way and I have found myself getting creative, adding them to recipes anywhere that  I can. If you have never had fresh figs, I can tell you that you are surely missing out.

Figs are delicious when fresh, sliced up and added to salads or pasta, they are wonderful just for a sweet bites, you can stuff them with goat cheese or blue cheese, but like many foods, I have a real thing for roasting them. The flavor and the sweetness shines even brighter this way and you end up with a delicious sauce of sorts, perfect for so many different recipes.

Roasting is also a great way to preserve the figs a bit longer. Many times if I pick figs that are perfectly ripe and ready for eating straight away, I try to nab them just before they fall to the ground or the birds get them, but they won’t last long when they are this ripe. Roasting gives me a few more days with them and it ensures not a single fig’s life is lost in vain! It’s also a great way to get the most out of the figs that aren’t as great. Maybe they were picked a little early or they are just less sweet. Roast them. Problem solved.

If you don’t have a tree, when buying fresh figs, always buy the more ripe ones. Unlike many other fruits, figs do not continue to ripen once picked. Soft and squishy is perfect, a little splitting skin with some juices oozing, even better. The ugliest figs, the ones many would likely pass right over, those are usually quite often, the tastiest figs. Possibly another metaphor for life? Heh.

These yogurt parfaits are one of my favorite ways to enjoy and savor the roasted figs. The tart and sweet flavor of the roasted figs, the beautiful syrupy sauce that is created, it pairs so perfectly with a creamy and tangy yogurt. I love the addition of the toasted pistachios, too. You can feel free to swap with whatever your favorite nut or seed is. I opt for my homemade coconut milk yogurt, but you can feel free to opt for any yogurt you’d like. Greek, goat’s milk an so on. Great as a breakfast, a dessert or a snack.

Here are some of my favorite fig recipes from the TY archives:
Fig Honey Jam
Fig Banana Smoothie
Grain-free Flatbead with Figs, Caramelized Shallots, Goat Cheese and Arugula
Chai Spiced Coconut Fig Popsicles
Zucchini Fig Smoothie
Fig Vanilla Bean and Cardamom Infused Vodka
The Figtini Cocktail
The Figgy Fizz Cocktail
Roasted Balsamic Fig Popsicles
Zucchini Noodles with Fig, Arugula and Pancetta

[print_this]Honey Balsamic Roasted Fig and Toasted Pistachio Coconut Yogurt Parfaits
{gluten-free, dairy-free, paleo-friendly with vegan option}
serves 2

• 6 ripe figs, quartered
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon lemon zest
• 2 cups coconut milk yogurt (or other yogurt of your choice)
• 1/4 cup toasted pistachios

Preheat your oven to 400ºF. Slice the small stem end off of the figs and slice each one in half lengthwise, then in half again. Place the figs in a large glass baking dish cut side up and evenly pour over the balsamic vinegar, honey and the lemon zest, toss it all around so it gets evenly coated.

Roast the figs in the 400ºF oven, uncovered, for about 20 minutes, or until cooked through. When cooked through, remove the dish from the oven and allow the figs to cool completely. You can also cover the figs (save the sauce, too) and place them in the fridge overnight to cool and make the parfaits the next day. The roasted figs will keep up to a week in the refrigerator.

Use two cocktail glasses or other pretty glasses to assemble parfaits. Start with yogurt at the base. Then top with figs, pistachios, and some of the honey balsamic sauce from the pan of roasted figs. Repeat then eat and enjoy.

RECIPE NOTES:

Vegan option, swap maple syrup for the honey

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