Honey, balsamic and rosemary roasted figs

Ingredients

• 1kg firm-ripe fresh figs (about 35 figs), halved lengthwise

• 3 tablespoons balsamic vinegar

• 2 tablespoons honey

• ½ teaspoon vanilla extract

• 1 teaspoon kosher salt

• 5 sprigs rosemary

• 2 tablespoons unsalted butter, cubed

• ½ teaspoon lemon zest (from 1 lemon)

Method

1. Preheat oven to 200 degrees C. Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.

2. Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs. Sprinkle baking sheet evenly with butter cubes.

3. Return to oven, and roast at 200 degrees C until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.