Cardamom-Roasted Figs

By Carla

Ingredients

• 18 - 20 cardamom pods
• 1 pound ripe Mission figs (18-20)
• 2 1/2 Tbsp sugar
• 2 1/2 Tbsp balsamic vinegar
• 2 Tbsp water

Preparation

Step 1

Position a rack in the lower third of the oven and preheat the oven to 375 degrees F. Use a heavy object such as a mallet or skillet to lightly smash each of the cardamom pods so that you can remove the papery outer covering. Remove the seeds from each pod. Use a small paring knife to push the seeds into 18 - 20 tiny heaps (depending on how many figs you have). Rinse the figs and trim off the tough stems. Cut a small gash in the side of each fig. Put the stuffed figs in the baking dish and sprinkle with the sugar. Drizzle the vinegar and water over the figs.

Cover the dish tightly with foil and bake until the figs are very tender and the juices are thickened and syrupy, 1 hour and 15 minutes. If the juices are still thin and copious toward the end of baking, uncover the dish for the last 10 - 15 minutes, checking frequently until the juices are reduced and syrupy (they will thicken even further on cooling). If the syrup is too thick, add a little water. Toward the end, taste the syrup and adjust the sugar and/or vinegar if needed.

Serve the figs warm or hot. They can be kept in a covered container in the refrigerator for at least a week. Reheat them in the microwave, if desired.