Oven-Braised Black Mission Figs with Honey-Vanilla Frozen Yogurt

Because fig season is rather short, approximately June to September, and fresh figs are not good keepers, you may sometimes want to consider trying canned figs in this recipe. The Kadota fig, with its greenish-yellow skin, is readily available in cans, typically packed in heavy syrup. When using canned figs, reduce the braising time by half and replace the water and granulated sugar with 2 cups (480 ml) syrup from the can, poured over the figs while braising.