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With just the slightest bit of embellishment, this easy recipe for honey roasted figs yields little jewels of jammy goodness in ten minutes. They’re perfect for dessert or breakfast.

honey roasted figs over yogurt on small plates
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Why we love this recipe

Figs are perfect straight from the tree, right? That’s why I think of this as a recipe for the world’s second-easiest fig dessert. Let’s say you’re a fan of figs just the way they are. Even so:

  • Sometimes you want something a little warm and jammy after dinner
  • Sometimes you have some company to impress without a lot of effort
  • Or maybe you had to buy your figs at the supermarket, and they’re not quite as succulent as they could be

That’s where honey roasted figs with vanilla come in. With only 10 minutes and three ingredients, you can coax the absolute best out of your seasonal fruit and serve it for dessert or even breakfast.

I first published this recipe here back in 2011. I’ve updated the post for clarity, but the recipe remains the same.

What you’ll need

Here’s a glance at the very short list of ingredients you’ll need to make this recipe.

a jar of honey, a vanilla bean, and nine black mission figs
  • This recipe will enhance any type of good fresh fig, but we especially love black mission figs for their taste, beautiful color, and wide availability.
  • Vanilla beans can be on the expensive side, but you’ll only use half. You can also use vanilla bean paste if you have it.
  • I really prefer a run-of-the-mill, mild-tasting honey in this recipe so it doesn’t overpower the delicate fig and vanilla flavors. You can use whatever kind you like.

How to make it

Here’s an overview of what you’ll do to make a beautiful batch of honey roasted figs with vanilla. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Cut each fig in half from stem end to base.
  2. Arrange in a single layer in a broiler-safe baking pan.
  3. Scrape the seeds from half a vanilla bean and dollop a bit onto each fig half.
  4. Drizzle with honey. Broil for about five minutes, until warm and jammy.

How to serve them

If you want to keep things really simple, these figs are great on their own the minute they’ve cooled off enough to pop into your mouth. For dessert, they’re also great over vanilla or salted caramel ice cream. For breakfast, try them over yogurt.

Broiled Figs Recipe with Honey and Vanilla 780 2

Expert tips and FAQs

What variety of figs should I use?

I tend to use black mission figs, but you can use absolutely any type that you have. You can learn more about fig varieties here if you like.

Can I make this recipe in advance? What about leftovers?

Honey roasted figs only take a few minutes to make, so I usually assemble and broil them shortly before serving. That said, you can make them earlier in the day and keep at room temperature, or keep them in an airtight container in the fridge for up to a week. Reheat in the oven if you like, or serve cold or at room temperature.

More favorite easy fruit desserts

If you like the idea of gently nudging seasonal fruit into its most sublime state, you’ll also love these recipes:

honey roasted figs over yogurt on small plates

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honey roasted figs over yogurt on small plates
4.85 from 38 votes

Honey Roasted Figs with Vanilla

By Carolyn Gratzer Cope
Fire up the broiler, add a touch of vanilla and honey to your fig halves, and in ten minutes you’ll have a sweet little treat on your hands. They’ll be practically naked, yet delicately enhanced.
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 4
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Ingredients 

  • 8 perfectly ripe fresh figs
  • ½ vanilla pod
  • 2 tablespoons (42 grams) mild-tasting honey

Instructions 

  • Preheat the broiler with the top oven rack about six inches below the heat source.
  • Cut each fig in half from stem end to base. You’ll be broiling the figs cut-side up, so if your figs aren’t symmetrical, try to make the cut such that you’ll have as stable a base as possible on the uncut side. Arrange the fig halves cut side up on a baking sheet.
  • Slice open the vanilla bean with a paring knife and scrape out the seeds with the tip of the knife. Spread a bit of seeds on the cut side of each fig half. You don’t need a lot to get a great vanilla flavor.
  • Drizzle the cut side of each fig half lightly with honey. Again, you don’t need too much.
  • Place the pan on the top rack of the oven and broil for a few minutes, until the tops of the figs are bubbly and very lightly browned. (It takes about five minutes in my oven, but broilers vary substantially.)
  • Serve warm by themselves or perched atop a small bowl of vanilla ice cream or Greek yogurt.

Notes

  1. This recipe will enhance any type of good fresh fig, but we especially love black mission figs for their taste, beautiful color, and wide availability. You can learn more about fig varieties here if you like.
  2. Vanilla beans can be on the expensive side, but you’ll only use half. You can also use vanilla bean paste if you have it.
  3. I really prefer a run-of-the-mill, mild-tasting honey in this recipe so it doesn’t overpower the delicate fig and vanilla flavors. You can use whatever kind you like.
  4. Honey roasted figs only take a few minutes to make, so I usually assemble and broil them shortly before serving. That said, you can make them earlier in the day and keep at room temperature, or keep them in an airtight container in the fridge for up to a week. Reheat in the oven if you like, or serve cold or at room temperature.

Nutrition

Calories: 190kcal, Carbohydrates: 33.3g, Protein: 14.9g, Fat: 0.7g, Fiber: 3.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Fruit Desserts
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

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Subscribe to Umami Girl’s email updates, and follow along on Instagram.

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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

4.85 from 38 votes (38 ratings without comment)