Of all the many things we love about fall, figs rank very high, especially since cheese and figs go so wonderfully together. Figs were spotted last Saturday at the West Windsor Farmers Market and probably in the next few weeks you will find more and more of them (to discover farms that grow figs in your area, check http://www.localharvest.org/)
The following recipe works great with our Buttercup Brie and Toma.

Herb Roasted Figs (adapted from David Tannis)

Serves 6
Avocado or olive oil spray, for the roasting pan
24 ripe figs, halved
1/2 cup fresh orange juice 1 Rosemary sprig Lemon juice to taste
1 tablespoon chopped nuts (almonds, walnuts, cashews) for garnish

Preheat oven to 375°F.

Oil-spray a heavy baking dish that can fit the figs snugly. Arrange the figs in one layer, cut side up, and pour orange juice over them. Place the rosemary sprig between the figs.

Bake until figs are tender and liquid is slightly syrupy, about 20 minutes.

Transfer the figs to a serving platter. If the pan juices are too thin, transfer them to a sauce pan and boil for a few minutes until reduced (it is a good idea to roast them in a dish that can go from oven to stove). Dip a wooden spoon into the reduction. If the juices cover it with glossy syrup, it’s ready. If not, boil a couple more minutes and try again.
Add a few drops of lemon juice to the syrup to brighten up the flavors. Drizzle the syrup over the figs, sprinkle with nuts and serve warm as a dessert.