Assemble your figs for roasting: In an oven-safe, stainless steel frying pan, arrange the fig leaves, thyme and bay as a little bed for your fruit. Place the figs on top of the bed, on their backs, so that the cut sides are facing up. Splash the figs with the red wine, red wine vinegar, balsamic vinegar, 1 tablespoon of the olive oil and the remaining teaspoon of salt.
Assemble your figs for roasting: In an oven-safe, stainless steel frying pan, arrange the fig leaves, thyme and bay as a little bed for your fruit. Place the figs on top of the bed, on their backs, so that the cut sides are facing up. Splash the figs with the red wine, red wine vinegar, balsamic vinegar, 1 tablespoon of the olive oil and the remaining teaspoon of salt.
Assemble your figs for roasting: In an oven-safe, stainless steel frying pan, arrange the fig leaves, thyme and bay as a little bed for your fruit. Place the figs on top of the bed, on their backs, so that the cut sides are facing up. Splash the figs with the red wine, red wine vinegar, balsamic vinegar, 1 tablespoon of the olive oil and the remaining teaspoon of salt.
Assemble your figs for roasting: In an oven-safe, stainless steel frying pan, arrange the fig leaves, thyme and bay as a little bed for your fruit. Place the figs on top of the bed, on their backs, so that the cut sides are facing up. Splash the figs with the red wine, red wine vinegar, balsamic vinegar, 1 tablespoon of the olive oil and the remaining teaspoon of salt.
