When figs are in season, the best thing you can do is almost nothing. A drizzle of honey, a few sprigs of thyme, and a hot oven turn them into something that tastes far more elaborate than the ten minutes it took.
Heat the oven to 400°F. Arrange the halved figs cut-side up in a baking dish that holds them snugly.
Drizzle with the honey and olive oil, tuck the thyme sprigs between them, and finish with the salt.
Roast 15–18 minutes, until the figs slump and their juices bubble into a syrup with the honey.
Rest five minutes — the syrup thickens as it cools.
Serve warm over thick yogurt at breakfast, or beside soft cheese and bread when friends stay late at the table.
Seasonal fruit, honey, and fire — some of the oldest hospitality there is.
gather. nourish. give thanks.