Roasted Figs with Sage in Red Wine

Figs again, you ask?  Yes, please bear with us. We’re on our last batch of garden figs and it’s been hard to not write about them three times a week. We’ve been sharing this incredible bounty of figs with the squirrels and birds for the past 2 months. Today were feeling extra selfish and decided to pick as many ripe ones as we could before the critters could get to them.

A few weeks ago we asked our Twitter friends for some help with how to eat all explosion of figs from the garden. Within a few minutes we had over 50 different suggestions on how to use the figs. Thank you Twitter friends! You are all so amazing and inspiring.

Some great fig recipes came pouring in, but the ones that really made us salivate were recipes that involved roasting figs. Visions of roasted figs danced through our heads (too early for Christmas references?). We could see and smell the amazing flavors that a slow roasted fig could become. Thoughts of roasted figs on top of ice cream had us craving dessert even before we had dinner.

Cheese plates toppled with sweet roasted figs came to mind. Add a glass of wine and some charcuterie and it’s a meal! Other visually exciting dishes came to mind: roasted figs on french toast or a slow roasted pork tenderloin with the figs sounded fantastic. Even a simple peanut butter sandwich with roasted fig spread throughout would elevate a humble sandwich to greatness.

The ideas for how to eat roasted figs was endless. They could be prepared in both sweet and savory dishes. That’s the beauty of how one simple dish can heighten other dishes to wonderful depth, texture and flavor.

To add to the earthy bite of roasted figs we snipped some fresh sage to the recipe. Wonderful, fragrant sage rounded off the roasted figs beautifully and the addition of some red wine really finished off the recipe perfectly.

With only a few batches of figs left on the tree, it’s been hard for bid farewell to figs this year. Travel work has kept us away from the garden all Summer, but we’ve been fortunate to have a late explosion of figs to last us till the end of October. For most of you, figs are probably out of season already. So please just bookmark this recipe for your next Summer’s cooking menu. You’ll be pleased with how wonderful these roasted figs can be!

5 from 1 vote
Roasted Figs with Wine
Total Time
30 mins
Servings: 4 Servings
  • 1 pound of ripe figs
  • 3 Tablespoons Honey
  • 1 Tablespoon red wine
  • 1 Tablespoon fresh lemon juice
  • Zest of 1 whole lemon
  • about 2 medium sage leaves minced or 4 medium whole sage leaves
  1. Pre-heat oven to 400°F. Wash, rinse and trim stems of figs. Then cut figs in half.

  2. In large bowl, combine honey, red wine, fresh lemon juice, lemon zest and sage leaves. Add figs to mixture and gently toss ingredients.
  3. In baking dish, lay figs side down. If you want softer, more juicer figs then add the rest of the mixture to the baking dish. If you want a firmer, more dry fig, then do not add remaining liquid to the dish.
  4. Roast figs in oven for about 15-20 minutes or until figs are soft. Depending on the firmness and sugar content of your figs, your baking time will vary. Check the figs every 10 minutes or so and pierce the figs to make sure they are to your desired texture.
{ 34 comments… read them below or add one }
  1. Jon @ vodkitchen

    I haven’t played much with figs in the kitchen. Time to remedy that. I do love them from a photography standpoint… such a deep and intense fruit.

  2. Christina

    I’ve never had roasted figs but they look amazing! The color is so vibrant and oh my goodness, on a cheese platter….it sounds heavenly.

  3. Yelena

    What a beautiful recipe with beautiful colours!

  4. India

    Figs are my ultimate comfort food. That may be a bit weird, but they really are my comfort food! They are beautifully tasting, they are not high in cholesterol and this recipe allows them to stand out so wonderfully that I may even convert others to the majesty of figs. Thanks!

  5. corinne

    if I might also add another recipe with figs…. I slide the figs, put some feta in between, add some olive oil and…. just eat it like that 🙂
    Tres bon !

  6. Laura

    Wow, this sounds and looks amazing! I now have garden-fig envy.

  7. rachelsdigestif

    Love the photographs! I am obsessed with figs….this looks like a great way to utilize them while they are still around!

  8. Dennis

    This looks amazing. I bet the flavor is incredible!

  9. Anna

    The lovely pictures you posted make me want to start my own fig garden. Probably a vegetable or fruit garden isn’t a bad idea. Imagine the pride if you cook something from your own produce. It might be too late to start this season though…I’ll start with your Roasted fig recipe when I harvest my first batch of figs 😉

  10. chinmayie @ love food eat

    I LOVE each and every photograph! Figs look IRRESISTIBLE!

  11. Cathy/ShowFoodChef

    Ok, truth? It’s the day after my birthday and I’m looking for life inspiration…so I come here. Your pics and style of writing always feed my head. Your site makes me breathe deep. It never fails…and thank you.

  12. sarah

    Figs are so beautiful. And that looks amazing. What a great combination of flavors!

  13. Joy

    This looks really super.

  14. Nysa Dev

    You are the coolest couple ever! You’ve combined the best things in life–food, travel, photography, garden, and writing–and are living them everyday. How inspiring! I absolutely adore your photographs of fresh produce and food–they make my heart smile!

  15. Chez Us

    Lovely dish. I love roasting figs and serving them over ice cream. That is if they last long enough to make it to the ice cream. Have never tried adding sage to the mix – definitely will toss some in next time. Thanks for the suggestion.

  16. Lori @ Lemons and Lavender

    I just picked my last two figs from my tree on Monday. I’ve been roasting small batches of the them; they’re incredible over ice cream drizzled with lavender honey! I’m growing Black Mission figs, but the variety you have is gorgeous. What kind are they?

    1. White on Rice Couple

      Hi Lori,
      We believe the variety we are growing are called Strawberry Figs. That’s what the grower told us when we bought the tree. The Black Missions are so tasty too! Cheers to all of our figs!
      T & D

  17. brandi

    These are gorgeous. And I still have plenty of figs in my yard right now, thank goodness! The fall harvest has been wonderful. Can’t wait to make these.

  18. Cookin' Canuck

    I could never tire of fig recipes, so keep the posts coming. The light on the cut fig in the bowl is so beautiful!

  19. Julie from Burnt Carrots

    Figs are the best fruit on the planet! I haven’t met one fig I haven’t loved/devoured, but these look exceptionally yummy. We still have fresh figs here (in Colorado), so this recipe will be a perfect way to start the weekend on Friday!

  20. Bev Weidner

    I ADORE figs and I could stick my entire head in that bowl.

    (So wonderful meeting you two last weekend in Nashville!)

  21. irma

    we have a constant fight for ripe figs with the birds and our dogs. the lower branches are the dogs bounty and the upper are the birds. our window of opportunity is very small. when i score them i always roast them and if its a big haul, freeze them for the winter (in oc?).
    thanks for the recipe!!

  22. Nick (Macheesmo)

    Wow. Those are some absolutely perfect looking figs. They look so good I’m not even sure I would roast them, but if I did… your recipe looks great.

  23. Susan in the Boonies

    Spectacular pictures!!! I’d say figs were designed to be photographed: what glorious colors!

    I wish I could have seen you in Nashville. Maybe someday our paths will cross. I sure hope so!

  24. Snippets of Thyme

    Truly eye-candy! I just love your photography. Roasted figs just makes my mouth water. I love just about anything roasted.

  25. Priyanka

    Thats awesome. The photos are just tempting.

  26. Salt in Suburbia

    These look so beautiful! I’ve never eaten figs before. I’m not even sure we can get these strawberry figs here in the frozen northland (MN), so I have a rookie question: Can you eat the green part or do you just scrape out the beautiful red centers after roasting?

    PS – I’m so sorry to have missed your food photography class here in the Twin Cities. I had some technical difficulties with the online registration and did not here back from event organizers after contacting them. I called Cooks of Crocus Hill (where the class was held) and they told me it was probably sold out anyway. I hope you’ll be in the TC sometime again or maybe at a national blogging conference!

    1. White on Rice Couple

      You can eat the green part, but it is a personal preference. Kind of like eating the rind on a brie or other soft cheese. Some love them, others not so much.
      Sorry we missed you in St. Paul, too. We loved Cooks. What a fantastic store and such sweet staff. We’d love to come back to the Twin Cites. Loved everyone we met there. (and the juicy lucy’s too!)
      T & D

  27. Averie @ Love Veggies and Yoga

    Wow this looks…incredible.

    And obviously you know the photography rocks, but I’ll mention it anyway 🙂

    The contrast of the red/green is so powerful and beautiful!

  28. Kathryn

    Your figs are such a beautiful colour and so vibrant!

  29. Zoe

    these sound delicious. i’ve never tried fresh figs, so i really wanted to give them a go this year. will bookmark this recipe to try!

  30. Natashia@foodonpaper

    I’m entering fig season and this just got me all excited! I’ve never seen roasted figs before, these looks so juicy and lovely.

  31. lynn @ the actor's diet

    the only thing i love more than eating figs is looking at pix of them…

  32. Valeria

    Wow, I have never tried to roast figs this way! Too bad that they are gone one month ago here in Italy, too hot! Bookmarked for next year! 🙂

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