Easy Homemade Honey-Fried Figs

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 06/10/21
Honey-fried figs

The Spruce / Molly Watson
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
69 Calories
4g Fat
9g Carbs
0g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 69
% Daily Value*
Total Fat 4g 5%
Saturated Fat 2g 12%
Cholesterol 10mg 3%
Sodium 31mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 0g
Vitamin C 1mg 3%
Calcium 13mg 1%
Iron 0mg 1%
Potassium 80mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Heating figs up in a bit of honey and butter highlights their sweet flavor. Serving them just that simply is tasty, but you can really kick them up a notch if you use the bits left in the pan after "frying" the figs to make a sauce using port or other fortified wine. If you're feeling extra bold, scroll down to see the flambé option!

While these are delicious on their own, they really shine when served as a sort of sauce with ice cream or frozen yogurt.

Ingredients

  • 12 figs

  • 2 tablespoons butter

  • 2 tablespoons honey

  • 2 tablespoons tawny port, Madeira, or other sweet, fortified wine, optional

  • Ice cream, yogurt, or whipped cream, optional

Steps to Make It

  1. Gather the ingredients.

  2. Rinse the figs clean and pat them dry. Trim off and discard any excess stem and cut the figs in half lengthwise. Set them aside.

  3. In a medium frying pan, melt the butter over medium heat. Add the honey and gently stir it into the butter.

  4. When the mixture is fully combined, set the figs cut-side-down in the honey-butter mixture and cook. Shake the pan now and again to keep the figs from sticking and spoon the honey-butter mixture over the tops of the figs until everything is bubbling and the figs are starting to brown, about 5 minutes.

  5. If using port, remove the figs from the pan, and whisk in the port (or whatever you're using).

  6. Once the wine is whisked in and a smooth sauce forms, let it simmer and bubble for a few minutes to thicken.

  7. Add the figs back in the pan, spoon the sauce over them to heat everything together. 

  8. Serve the figs hot or warm, along with ice cream or topped with a dollop of yogurt or whipped cream, if you like.

Flambé Option

Don't remove the figs from the pan. Instead of port, use brandy. Take the pan off the heat and pour the brandy over the figs. Return the pan to the heat. If you have a gas stove, simply tip the pan a bit and the brandy should catch the cooking flame. On other stove-tops, use a long match or lighter to set the brandy on fire. As ever when working with a live flame, exercise extreme caution. Cook, shaking the pan a bit until the fire dies down (it will when the brandy has cooked off).

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