ROASTED FIGS WITH GOAT CHEESE AND VANILLA HONEY

One whole side of the house where I grew up is covered by a gigantic fig tree. Actually, we had two huge fig trees. I used to impatiently await late summer so we could pick and eat those delicious figs right off the tree. I loved sneaking up under their broad, shady leaves to pluck sweet figs off the branches and pop them in my mouth. I’d be so proud of myself for beating the birds to them. We’d have to fight off the yellow jackets because I guess they loved those figs as much as we did—but it was always worth the risk of a sting. When we moved into our home in Nashville, Schlappy got a fig tree for me. It was one of the sweetest gifts I’ve ever been given because he knows how very special those trees are to me. Schlappy planted mine on the side of our house, too, and I hope to see it grow as strong as my love for that man.

Makes 12 stuffed figs

12 FRESH FIGS

2 OUNCES GOAT CHEESE

¼ CUP HONEY

1 VANILLA BEAN, SPLIT LENGTHWISE

¼ CUP CHOPPED PECANS

1. Preheat the oven to 425˚F. Line a rimmed baking sheet with parchment paper.

2. Slice an X through the stem end of each fig, cutting only three-quarters of the way down, so they are still left whole. Stuff the figs with goat cheese. Place them on the baking sheet and bake until the figs are softened and the cheese has just started to melt, about 12 minutes.

3. Meanwhile, warm the honey in a small saucepan over low heat. Scrape the vanilla seeds into the honey and stir to combine.

4. Serve the figs drizzled with the warm vanilla honey and garnished with chopped pecans.

SOUTHERN SIMPLE: Pitted plums are also wonderful when roasted the same way as the figs.

SOUTHERN MOTHER: If you have a healthy fig tree, it’s easy to share cuttings. To propagate a fig tree, simply bury a lower branch beneath the soil and cover with some straw or hay. Next year, when you uncover the branch you’ll find that roots have begun to grow. A fig tree is such a wonderful housewarming present.