I’m having a bit of fresh fig craze at the moment. In truth this is the first year I’ve tried them. In the past my association with figs went no further than the bags of dried ones my Dad used to buy. I can’t remember why I bought fresh figs at the market. I’m prone to impulse shop. Some people impulse buy too many pairs of shoes, I impulse buy fruit and veg. Roasting figs makes them juicy and sweet. Adding them to a bowl of steaming hot porridge was sheer comfort food indulgence for me. I can see these figs working with mascarpone, natural yoghurt or vanilla ice cream. Maple syrup or honey might be good drizzled over.
Adapted from Joy the Baker. I made one bowl of porridge.
Figs (I cut mine in to 1/8ths but ¼s is fine depending on the size of your figs)
Drizzle of olive oil
Demerara or other brown sugar to sprinkle over.
Preheat oven to Gas Mark 6, 200°C, 400°F
Place the chopped figs on a baking tray. Drizzle with olive oil and sprinkle with brown sugar. Roast until soft and bubbling, approx 8-10 minutes.
While your figs are roasting make your porridge according the pack instructions. I like to make mine with half gluten free oats and half rice flakes. I use rice milk to make the porridge. ½ cup of porridge flakes needs 1 cup of rice milk. Throw it all in a pan, bring to the boil and simmer for five minutes stirring occasionally.
Once your porridge is ready, serve in a bowl and top with the roasted figs.