Baked Figs in Lemon Syrup

Name: Baked Figs in Lemon Syrup
Cook time: 30 min
Total time: 1 3/4 hr
Yield: Makes 6 servings
Ingredients: 1/2 cup water; 1/2 cup plus 2 teaspoons sugar; 3 lemons; 1 tablespoon unsalted butter, softened; 1 1/2 lb firm-ripe fresh purple figs, trimmed and halved lengthwise

October 21, 2004

Image may contain Food Meal Dish Confectionery and Sweets

Baked Figs in Lemon SyrupAndrea Fazzari

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

Cooks' note:

Syrup can be made, without deglazing and adding lemon segments, 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before deglazing gratin dish and adding lemon segments.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.