Honey-Glazed Figs with Pomegranate and Olive Oil Recipe
This exquisite dessert brings together the natural sweetness of caramelised figs with the tartness of fresh pomegranate and the silky richness of honey and olive oil. The combination is both elegant and incredibly satisfying, with each element complementing the others perfectly. Learn how to make this quick and easy recipe that transforms simple ingredients.
Ingredients
- For the caramelised figs:
- 8 fresh figs, rinsed gently and patted dry with kitchen paper, stems trimmed and halved lengthways
- 2 tablespoons extra virgin olive oil, for cooking
- 1 tablespoon raw honey, plus extra for drizzling (about 3 tablespoons total)
- For the garnish:
- Seeds from 1 medium pomegranate (about 150g seeds, ruby-red and juicy)
- 2 tablespoons extra virgin olive oil, your best quality for finishing
- Fresh mint leaves, about 8-10 small leaves for garnish (optional but beautiful)
- Pinch of flaky sea salt (optional, enhances the sweetness)
Directions
Step 1
Prepare your figs by rinsing them gently under cool water and patting them completely dry with kitchen paper, this is crucial because any moisture will prevent proper caramelisation. Trim the woody stems and halve each fig lengthways to reveal the beautiful pink interior. Whilst you're at it, extract your pomegranate seeds over a bowl to catch any juice, gently breaking apart the segments and rolling out those jewel-like arils, this takes about 3 minutes and is wonderfully therapeutic.
Step 2
Heat a large non-stick frying pan over medium-high heat for about 2 minutes until properly hot, you'll know it's ready when a drop of water sizzles immediately on contact. Add 2 tablespoons of olive oil and let it shimmer for about 30 seconds, don't be shy with the oil as it helps create that gorgeous caramelised exterior. The pan needs to be hot enough to caramelise but not so hot that it burns, if you see smoke, reduce the heat slightly.
Step 3
Place the fig halves cut-side down in the pan, working in batches if necessary to avoid overcrowding, this is where the magic happens. Let them cook undisturbed for 3-4 minutes, resisting the urge to move them about, you want them to develop a beautiful golden-brown caramelised surface that's slightly sticky. You'll start to smell an incredible sweet, jammy aroma when they're ready, and the natural sugars will create a lovely caramel on the cut surface.
Step 4
Drizzle 1 tablespoon of honey over the figs whilst they're still in the pan, letting it melt and bubble around them for about 30 seconds. Use a spoon to gently baste the rounded sides with the honey-oil mixture, creating a glossy glaze that coats each fig beautifully. The honey will caramelise further and create a sticky, luxurious coating that's absolutely irresistible, just be careful not to let it burn as honey can turn bitter if overcooked.
Step 5
Carefully transfer the caramelised figs to your serving plate using a spatula, arranging them cut-side up so you can see those gorgeous caramelised surfaces. Try to create a natural, organic arrangement rather than rigid lines, perhaps overlapping them slightly or creating a circular pattern, this looks more inviting and restaurant-quality. Let them cool for about 2 minutes, they'll be scorching hot straight from the pan.
Step 6
Scatter the pomegranate seeds generously over and around the figs, letting some tumble onto the plate for a beautiful, abundant look. The contrast between the deep purple figs and the ruby-red seeds is absolutely stunning, and the tartness of the pomegranate will balance the sweetness perfectly. Don't be stingy here, you want plenty of those juicy little bursts of flavour in every serving.
Step 7
Drizzle the remaining honey over the figs in a back-and-forth motion, creating elegant ribbons that catch the light, then follow with your best quality olive oil using the same technique. The olive oil adds a peppery, fruity note that brings everything together beautifully, and its silky texture contrasts wonderfully with the sticky honey. This is the moment to use your finest olive oil as its flavour really shines through.
Step 8
Finish with a few torn mint leaves if using, their fresh, bright flavour cuts through the sweetness beautifully, and a tiny pinch of flaky sea salt if you fancy it, which enhances all the flavours and creates a sophisticated sweet-savoury balance. Serve immediately whilst the figs are still slightly warm, this dessert is best enjoyed fresh when the textures and temperatures create the most wonderful contrast. If you have any leftover pomegranate seeds, serve them on the side in a small bowl for people to add more as they like.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Figs
By the fig and the olive ˹of Jerusalem˺, and Mount Sinai, and this secure city ˹of Mecca˺.
Pomegranate
In them are fruit and palm trees and pomegranates. So which of the favours of your Lord would you deny?
Olives
Eat olive oil, and anoint with it, for it is from a blessed tree!
Olive Oil
Eat olive oil, and anoint with it, for it is from a blessed tree!
Honey
There is healing in three: a drink of honey, cupping, and cauterization with fire, but I forbid my nation from cauterization.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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