The last of this year’s figs are now all gone, all that remains is a small bowl of fives figs left to ripen on the windowsill. This summer there has been a race to see who got to the figs first, the blackbirds or me. There were two particularly crafty blackbirds who would sit either in the fig tree or just above it watching and waiting for the fruit to ripen. If I approached they would fly off in a huff squawking loudly at me, only to settle on a tree or bush nearby so that they could spy what I was up to. Willing me not to touch their fig tree.
Netting the tree was out of the question I had tried that before but it didn’t matter how careful I was, one of the blackbirds always managed to get themselves trapped inside. So I gave up with the netting in fear of having a feathered fatality on my conscious.
I resorted to being on constant vigil, if I saw a blackbird land on the tree I would rush out and run down the garden only to find a fig had ripened between my inspections and there to my irritation would be a large pecked hole in the otherwise perfect fig. There were the times I beat the blackbirds to it and I cannot tell you how triumphant I felt as I walked back to the house holding a ripe fig with not a beak mark in sight. This summer they have managed to eat all my raspberries and gooseberries not to mention stripping the red currant bush clean.
Now, I don’t know which I prefer the fresh off the tree sweet firm flesh of the fig or the baked soft sweet slightly flavoured with cinnamon variety. These baked delights are delicious served with soft cheese. The honey in the recipe was something I wondered if I could do without, as the figs are naturally sweet. How wrong I was, the honey during cooking soaks through the figs and produces a thick and sweet sauce, which can be spooned over the figs when served. The cinnamon adds an extra note and to my mind is a personal preference.
I have put 2 to 4 teaspoons of honey in the recipe because even though 4 teaspoons sounds excessive it will not sit on the figs but create a sauce at the bottom of the dish.
This recipe is so simple.
Baked Figs
Ingredients
5 figs washed or as many as you have.
2 or 4 tsp honey
Cinnamon
Method
Turn oven to Gas mark 4/180C/350F
Cut the figs in half and place upturned in a baking dish, choose a dish that allows the figs to be placed closely together so they don’t move around too much during cooking.
Pour over the honey and add a pinch of cinnamon to each fig.
Place in the oven and leave for 10 minutes. Check by just squeezing the figs to see if they have soften, if not leave in the oven for another 10 minutes. Remove. Turn out onto a dish and serve. They can be eaten straight from the oven or cooled at room temperature.
Maria Dernikos 
Maria – you are back. It is wonderful to see you. And your figs. When you got to line about serving these baked figs with soft cheese – I was positively seduced. So happy to read you again.
Thank you Lindy. Figs definitely beat grapes with cheese hands down! I have a lot of catching up to do and a lot of reading.
These look lovely! I adore figs, and have broiled them with honey before. I need to do that again.
Its the simple recipes like this one I always forget about.
Yes, echoing ‘love in the kitchen’ it is always wonderful when you post. You do it infrequently to keep us on pins and needles, I venture to guess. Well, it’s working Maria!
Needless to say, love the post. I mean: figs! With honey and cinnamon! YUM!
Thank you Azita.
Hi Maria!! I love this story, and all of your stories! Blackbirds and deer can be quite the nuisance. I wish I had a fig tree. I love them in all their forms. NIce to see you here.
Thank you Amanda. Luckily I don’t have a deer problem. Next year I have plans though, so those blackbirds had better watch out.
Lovely. I baked some in a gallet recently. Wonderful.
Birds can be crafty buggers. I would love to have a fig tree though! They are such a treat.
I don’t know if there is a blackbird telegraph but they appear each year. I have plans for next year!
Hello Maria! So nice to read you again! I love your figs. They remind me a little bit the figs that my grandmother used to make for us. The photograph is so tempting.
Hello Francesca. Thank you. I can only imagine those Italian figs tasted even better.
When I lived in Cyprus for a few years, my three large dogs always ate the figs and apricots that were reachable by stretching on their tiptoes and hind-legs; back here in UK, the birds strip the blackcurrants the moment they’re ripe.
We used to have a very old fig tree at the far end of our backyard. The bees would get drunk off of the sun-baked figs and fall onto the grass, legs wiggling in the air. It was so funny. I wish I’d snapped a pic or two.
I love this simple recipe. I might try it by hydrating some dried figs and see what happens.
Figs are just so fantastic. Those poor bees – wonder if they suffered a hang over?