Ina Garten Roasted Figs with Caramel Sauce
This recipe features fresh ripe figs roasted until warm and tender, then drizzled with a silky, buttery caramel sauce. The sweetness of the caramel complements the earthy richness of the figs, and when served with vanilla ice cream or crème fraîche, the result is absolutely irresistible.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dessert
- Method: Roasting + Stovetop
- Cuisine: American-European
Ingredients
For the figs:
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12 fresh ripe figs, stems removed and halved
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2 tablespoons unsalted butter, melted
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1 tablespoon light brown sugar
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1 teaspoon fresh lemon zest
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Pinch of kosher salt
For the caramel sauce:
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1½ cups granulated sugar
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⅓ cup water
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1 cup heavy cream, at room temperature
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5 tablespoons unsalted butter
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½ teaspoon pure vanilla extract
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Pinch of kosher salt
Optional for serving:
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Vanilla ice cream
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Whipped cream
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Crème fraîche
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Toasted chopped walnuts or pistachios
Instructions
Preheat the oven to 400°F (200°C).
Place halved figs in a single layer in a baking dish. Drizzle with melted butter, sprinkle with brown sugar, lemon zest, and a pinch of salt.
Roast for 12–15 minutes, until softened and slightly caramelized. Remove from oven and set aside while you prepare the caramel.
In a medium saucepan, combine sugar and water. Cook over medium-high heat without stirring until the mixture turns a deep amber color, about 6–8 minutes. Swirl the pan occasionally to ensure even coloring.
Remove from heat and carefully whisk in the cream (it will bubble vigorously). Then whisk in the butter, vanilla, and a pinch of salt until smooth.
Let the caramel cool slightly so it thickens but is still pourable.
Arrange warm roasted figs on dessert plates. Drizzle generously with warm caramel sauce. Serve with a scoop of ice cream, a dollop of crème fraîche, or a spoonful of whipped cream.
Garnish with toasted nuts or a sprinkle of sea salt if desired.