Elegant Honey Roasted Figs Topped with Greek Yogurt and Pistachios

These delicious honey roasted figs make an impressive dessert to serve at your next dinner party. Nobody needs to know just how easy they were to prepare! The natural sweetness of fresh figs takes center stage in this dish, accented with greek yogurt and honey and topped with pistachio nuts.

I impulsively grabbed some figs during my last supermarket run. Figs always feel like summer to me. They remind me of the days when my kids were little and we would get together with friends for dinner outside. We’d finish the meal with the sticky sweetness of roasted figs as the skies grew dark, the fireflies came out, and our kids ran around screaming while we drank up the last of the wine and forgot about our responsibilities for a while.

My kids are long grown and my friends and I have moved all over the U.S. in recent years, but I needed to enjoy a little taste of summers past so I bought a few figs and roasted them for an easy dessert.

These figs make a wonderfully easy dessert. They were an enjoyable treat to make a weeknight dinner feel special. And if you’re having a dinner party this summer, this roasted fig dessert is also an easy way to make your guests feel like you went to a lot of trouble to make a really special dessert.

When are Figs in Season?

Fresh Fig season occurs twice each year: a short season in early summer and a longer season from late summer to early fall. They grow best in warm climates. Most figs in the U.S. are grown in California but they are often available in supermarkets.

What Type of Figs Should You ‘Use for This Recipe?

I always use Black Mission Figs for this recipe as that’s typically the only fig available. Mission figs are the most common figs found in supermarkets and they are also the sweetest figs and have the most flavor so they are the best choice for this recipe.

When buying figs, avoid those that look shrunken and dried up or that have visible signs of mold. Most figs look a little beat up, that’s ok, but avoid ones that are oozing liquid.

Roasted Figs Topped with Honey and Greek Yogurt Ingredients

• 8 Large Ripe Figs, Cut in Half Lengthwise
• 3 Tablespoons Honey, Divided
• 2 Cups Whole-Fat Greek Yogurt
• ¼ Cup Pistachios, Chopped

Substitutions and Additions

These figs are delicious with topped with Greek Yogurt and Nuts. I prefer to use full-fat Greek Yogurt for this dessert but low- or non-fat Greek yogurt could work just as well. Other topping ideas:

• Sweet Vanilla Yogurt
• Vanilla Ice Cream (delicious alone with a sprinkling of cinnamon!)
• Balsamic Vinegar or Balsamic Glaze
• W
• Creme Fraiche
• Goat Cheese
• Ricotta Cheese

Substitutes for the Honey:

• Sugar (Just make sure that the sugar caramelizes and doesn’t burn.)
• Brown Sugar (again, make sure that it doesn’t burn.)
• A sweet Liqueur like Grand Marnier

You can also substitute walnuts or any other kind of nut you prefer for the Pistachios or turn this dessert from sweet to savory with the addition of a herb like rosemary or thyme. In short, this recipe is endlessly customizable!

How to Make Honey Roasted Figs Topped with Greek Yogurt and Pistachios

STEP ONE: Preheat oven to 350°F and line a large, rimmed baking sheet with parchment paper.

STEP TWO: Arrange the sliced figs on the baking sheet, cut side up. Drizzle with half of the honey. 

STEP THREE: Roast until figs are soft and nicely browned (normally about 45 minutes, but begin checking around 30 minutes). Remove from oven and let cool to room temperature.

STEP FOUR: Let cool to room temperature.

STEP FIVE: Top each roasted fig with a spoonful of Greek Yogurt and a sprinkle of chopped pistachios. Drizzle with the remainder of the honey and serve immediately. Enjoy! 

Can Honey Roasted Figs Be Made in Advance?

You can make these figs earlier in the day, and keep them in a closed, airtight container at room temperature until time to serve. Add toppings when serving.

How to Store Leftovers

You can keep any leftover roasted figs (without toppings) in an airtight container in the fridge for up to a week. Reheat in the oven or serve cold. They are delicious cold for breakfast the day after a dinner party.