We removed the stem from ripe figs. We cut an incision in the tops and stuffed in a pat of butter. We put the figs into the 600°F oven away from the fire. We cooked them for five minutes, rotated them, and cooked them five minutes more. The figs charred in the heat. They picked up a light smoke from the burning wood. We let the figs cool in the roasting pan. Then we glazed them in the fig-butter syrup which exuded from them during the cooking process. We seasoned them with several flakes of smoked Maldon salt. We served a spoonful of cold concentrated minus 8 vinegar on the side. The figs were just okay. They could have been riper. Just putting something into a wood-fired oven does not make it fabulous. Time to look at the process and the results. The roasted fig butter was something special. The roasted figs may be the by-product. There has to be something we can do to make them better. Maybe puree them with a more intense vinegar or glaze them with a bit of honey to add more sweetness. On the other hand, the smoky fig-butter is beautiful just the way it is.
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