Roast figs with honey, Marsala and thyme

Roasting figs is a lovely way to bring out their flavours, especially when at the end of the season they are a little green rather than the delicious deep crimson insides of really ripe black figs. Together with warm honey and fresh thyme, I added a splash of Marsala to enhance the flavours, even though we were having them for breakfast, served with my maple, pecan and cranberry granola and lovely thick Greek yoghurt.  A perfect Sunday morning, listening to Sam Cooke and reading the papers, eating my perfect winter breakfast! 

Ingredients

4 tbsp clear honey

2 tbsp Marsala wine

1 tsp fresh thyme leaves

6 figs

1 tbsp butter

1 tsp brown sugar

Method

1. Preheat the oven to 190°C and lightly butter a small roasting pan. 
2. Put the honey, Marsala and thyme in a small saucepan and heat gently, stirring until liquid. 
3. Using a small, sharp knife, cut the stalk from the top of each fig, then cut a deep cross down into each fig, nearly to the bottom. 
4. Squeeze the sides of each fig to splay them open, then place them upright in the pan.
5. Pour the honey liquid over the figs, dot the centre of each with butter and a sprinkling of brown sugar.
6. Roast for 15-20 minutes until the figs are softened and cooked through.