Roasted Fig Parfaits

 Roasted Fig Parfait

So, with all these figs on my hands I had to come up with another dish to use them.  I wanted a dessert, since I had used the first portion of them in a savory tart on Saturday.  I have really felt too lazy for baking lately, and I wanted something simple that would go nicely with burgers and simple grilled fare.  Enter the parfait: vanilla ice cream, honey sauce, a roasted fig topping, and some pistachios for crunch.  This came off beautifully, but was a little messy to eat – I was too generous with the ice cream which got all melty when it combined with the warm sauce.  Delicious, nonetheless.  The honey sauce could be made in bulk and refrigerated for future use if desired.  

Roasted Fig Parfaits


  • vanilla ice cream


for the fig topping


  • 12 fresh figs
  • honey for drizzling
  • 4 T of slivered pistachios
  • 1 T of brown sugar
  • 1/8 tsp cardamom
  • 1/8 tsp cinnamon
for the honey sauce
  • 1/3 C honey
  • 1/4 C butter
  • 1/4 C milk
  • 1 T light brown sugar
  • 1 T corn starch
To roast the figs:
Preheat oven to 425º.  Quarter figs and place in a small baking dish to one side.  Sliver the pistachios and drop into the other half.  Sprinkle the brown sugar over the figs and the nuts, then drizzle about a tablespoon or two of honey over both as well.  Sprinkle the cinnamon and cardamom over the figs.  (A little orange blossom water wouldn’t hurt either).  Pop the baking dish in the oven, and let everything roast way for 20-25 minutes.
To make the honey sauce:
While the figs are roasting, make the honey sauce.  In a medium sauce pan, combine the butter, honey, milk, brown sugar, and corn starch.  Heat over medium-high heat until the butter melts and mixture begins to bubble.  Reduce the heat, and stir until the mixture thickens.  When thickened to desired consistency, remove from heat.  You can pour this into a jar and save in the fridge for later, or use immediately.  
Assembling the parfaits
Remove the figs from the oven, and let them cool off a bit.  Spoon a little honey sauce into the bottom of a parfait glass.  Top with a generous scoop of ice cream.  Spoon a little more honey sauce over, then a few fig quarters and some of the juices from the baking dish on, too.  Scoop another generous portion of ice cream into the glass, then top with more honey sauce and the pieces from a couple more roasted figs.  Sprinkle about a tablespoon of pistachios on top.  Repeat to make the other parfaits.
Serves 4.  Heavenly.

5 thoughts on “Roasted Fig Parfaits

  1. Oooh, this looks wonderful! I adore ripe, fresh figs. My father had the most magnificent fig tree in his yard. It was huge! The figs were the size of your fist. He died a hear and a half ago. Within a week, the fig tree died too. All the leaves fell off and it just died. It was the strangest thing.

  2. Corinne – I’m blushing. Thank you – necessity begets ingenuity! I just couldn’t let them go to waste.

    Susan – that’s really incredible. And, terribly sad, too. My grandparents introduced me to figs, so I also have this strong association with figs and them. What a shame the tree no longer bears fruit for you to remember him by!

    Jude – glad you like it – I love cardamom, and it’s wonderful when paired with warm fruit in dessert fashion. Yum….

    Jenny – I love them, too, in all forms. Savory dishes, sweet ones – some of my earliest memories are of eating my grandmother’s fig preserves on biscuits. Simple, but amazing. It’s still one of my favorite breakfasts.

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