Time to give a fig or Kate makes a dessert for a change

This recipe for roasted figs is one of those delightful recipes that tastes like it took a very long time to make, but really didn't. I think it was 25 minutes from start to finish. The original plan was to make it on a Sunday, but I might have overslept (something about binge watching Netflix) and had an appointment I couldn't miss.

Ingredients

• 2 pounds firm-ripe fresh figs (about 35 figs), halved lengthwise (I think the package I bought had about 20, but I made the full amount of syrup anyway)
• 3 tablespoons aged balsamic vinegar
• 2 tablespoons honey (I like my honey on the dark side, I think it has more flavor and more complexity, but as you will since the recipe doesn't specify)
• ½ teaspoon vanilla extract (I used a full teaspoon and recommend it)
• 1 teaspoon kosher salt
• 5 sprigs rosemary
• 2 tablespoons unsalted butter, cubed
• ½ teaspoon lemon zest (from 1 lemon)

Preheat oven to 425 degrees F (218.3 C. I don't know if metric ovens get that specific, but that's what the conversion table says). Place figs, cut sides up, on a rimmed baking sheet. Drizzle evenly with balsamic vinegar, honey and vanilla; sprinkle with salt. Add rosemary sprigs to baking sheet.

Hint: put the honey in something microwaveable with a spout and zap for about ten seconds. it will drizzle more easily.

Roast in preheated oven until figs soften slightly, about 10 minutes. Remove from oven; flip figs using tongs (carefully or you'll mush them). Sprinkle baking sheet evenly with butter cubes.

Return to oven, and roast at 425 degrees F until butter is melted and balsamic vinegar is thick and syrupy, about 5 minutes. Remove from oven; let cool on baking sheet 10 minutes. Discard rosemary sprigs. Sprinkle figs with lemon zest.

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Serving size is about 6 of the cut figs. I had my first taste over vanilla gelato and added  teaspoon of balsamic and then the lemon zest:

This may come to be a standard when company comes to visit.