Roasted Kadota Figs

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 700 g / 1 lb 8.69 oz Kadota figs
  • 400 g / 14.11 oz Demerara sugar
  • 300 g / 10.58 oz Madeira, or as needed


  1. Preheat a convection oven to 120°C / 250°F.
  2. Cut an X on the top and the bottom of each fig.
  3. Place each fig in a standing position in a hotel pan. Sprinkle sugar on top. Pour the wine on top of the figs (add more if necessary to cover).
  4. Roast until the figs are just tender, about 20 minutes.
  5. Cool them in the pan. Remove the figs from the pan and place in an airtight container at room temperature during service (otherwise refrigerate).
  6. Reserve the liquid for the Madeira glaze. Discard the figs after 1 week.