Last night we had a family dinner to officially welcome our older son and his family 'to the neighborhood'. All the vegetables came from the garden! Corn on the cob, green beans, cucumber / tomato salad, okra, shishito peppers, eggplant and zucchini.
I baked a cake* and topped it with honey roasted figs. I used figs that had been frozen. It worked great!
Honey Roasted Figs
Preheat oven to 375 degrees.
Line baking sheet with parchment paper.
Place halved or quartered figs, cut side up on the pan.
Drizzle with honey.
Bake until lightly caramelized, about 20 minutes.
Note: About halfway through I poured off accumulated juices.
Save this for serving with the cooked figs!
*Need a delicious recipe for a gluten free cake?
Try Perfect Almond Flour Cake from the website, Detoxinista.
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