- 1 small lemon, quartered and thinly sliced, seeds removed
- 3 pounds ripe figs, stemmed and rinsed, left whole if small, halved if larger
- 1 1⁄2 cups sugar
My worldly friend Regan Huff told me about slow-roasting figs at her family’s house in France, and I had to try it as a preserve. The figs roast very, very slowly, which gives them time to gradually absorb the sugar before they start to caramelize. Regan also remembered that those roasted figs were served with ricotta. Spoon a bit of cold, creamy fresh cheese and warmed preserves onto a small plate, sprinkle with savory salted and toasted pine nuts and rosemary, and call it dessert.