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

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

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

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Béchamel Sauce

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

Mascarpone Cheesecake

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

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

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