Pan-Roasted Figs with Honey & Walnuts
Figs cut side down in a hot dry pan for two minutes, then honey stirred in with the heat off, so nothing has a chance to catch.
Why it works
A fig has little free water at the cut face, so it takes colour fast in a dry pan without weeping — but only if you leave it alone for the full two minutes. Adding the honey off the heat lets it melt into the pan juices rather than burn, and the residual warmth is enough to loosen it into a syrup.
Method
- Toast the walnuts in a large dry frying pan over a medium heat for 2 minutes, shaking, until they smell nutty. Tip them onto a board and crush them under the flat of a knife.
- Return the pan to a high heat, add the oil, and sit the figs in cut side down. Leave them alone for 2 minutes; do not shuffle the pan.
- They are ready to move when the cut faces are deep amber and lift cleanly away from the metal. If they cling, give them another 30 seconds.
- Take the pan off the heat and add the honey, thyme leaves, orange zest, salt and pepper. Tilt the pan so the melting honey runs under the figs, but leave them cut side down.
- Spread the ricotta over four plates, lift the figs on cut side up, spoon the pan syrup over, and finish with the walnuts and thyme sprigs.
For the toddler
Lift two fig halves out of the pan at the end of step 3, before the honey, salt and pepper go in at step 4. Honey is not for a baby under one year old, and a ripe fig needs nothing added. Crushed walnuts are a choking risk under five, so grind them to a powder over their ricotta or leave them off. Cut the figs lengthways into quarters and then into small pieces.
How the toddler notes workChef’s notes
Halved plums or apricots instead of figs; give them 3 minutes cut side down, as they hold far more water.
Use ready-toasted walnuts or pistachios and go straight in with the figs at step 2.
A wedge of hard sheep's cheese, and something cold and resinous in a glass.
Keeps 2 days chilled, though the figs soften. Spoon them and their syrup over yoghurt at breakfast.