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Thread: What to do with fresh figs?

  1. #1
    Join Date
    Feb 2005
    Denton, TX

    What to do with fresh figs?

    Sometimes I just can't help myself at our local farmer's market....

    Very little looked interesting (unless you like LOTS of okra) this week, but one stand had quart baskets of gorgeous-looking fresh figs.

    So... I've only ever had them in Newtons... Any good fig recipes out there? I'm thinking they might be interesting in something involving prosciutto and maybe some kind of creamy cheese, but I'll take any suggestions.



  2. #2
    Join Date
    Jan 2004
    Hollywood, California
    Since you mentioned fig newtons

    The fig growers of California have a recipe with recipes for fresh figs.

    Categories: Cookies
    Yield: 36 Servings

    3 c Flour, sifted
    1/2 ts Salt
    1/2 ts Cinnamon
    2/3 c Butter or margarine
    1/2 c Brown sugar - dark, firmly
    1/2 c Brown sugar - light, firmly
    2 Egg whites
    1 ts Vanilla
    **** FIG FILLING ****
    3 c Figs, fresh, finely chopped
    (see note)
    1/4 c Water
    2 tb Sugar
    2 tb Lemon juice

    Sift flour with salt and cinnamon. Cream butter and sugars until very
    fluffy; beat in egg whites and vanilla. Slowly work in flour; wrap dough
    and chill 2 to 3 hours. Meanwhile, prepare filling. Simmer the ingredients
    together, stirring frequently, 5 to 7 minutes until thick. Cool but do not
    chill. When dough has chilled long enough, preheat oven to 350 degrees.
    Roll out dough, a small portion at a time, 1/4 inch thick and cut in pieces
    about 2 1/2 inches wide and 3 inches long. Place a level teaspoon of fig
    mixture in the center of each and fold dough around filling as though
    folding a business letter. Flatten cookies slightly and place seam down 1
    inch apart on ungreased baking sheets; bake about 12 minutes until lightly
    browned and just firm. Cool on racks. NOTE: If fresh figs are not
    available, substitute 2 cups finely chopped dried golden figs and increase
    water to 1 cup.

  3. #3
    Join Date
    Jan 2004
    Hollywood, California
    But this is probably more what you are looking for

    Categories: Desserts
    Yield: 1 servings

    60 g Unsalted butter
    60 g Sugar
    250 g Golden syrup
    1 tb Brandy
    1/2 tb Lemon juice
    60 g Flour
    1 tb Ginger powder
    120 g Sugar
    120 g Egg white
    120 g Unsalted butter
    100 g Flour
    1 Fresh fig per serve
    Icing sugar
    Orange sauce

    To make wafers: process all the snap and tuile ingredients, separately, in
    a food processor until smooth. Mix the two together and spread thinly and
    evenly onto teflon biscuit trays. Cook in a preheated 200C oven until
    golden brown. Remove the trays, cut the wafers into rounds with a 10cm
    biscuit cutter and cool. To cook figs: halve figs, sprinkle with icing
    sugar and place under grill. To serve: sandwich 2 wafers with a generous
    amount of mascarpone. Serve with figs and orange sauce.

  4. #4
    Join Date
    Apr 2002
    San Francisco
    You're so right about the prosciutto! If you make some crostini you can put some crescenza cheese on them, lay a piece of prosciutto over, and top with grilled, halved figs. Mmmm. For presentation purposes (and it'll taste good) scatter arugula leaves over them.

    ETA: Figs love blue cheese and also caramelized onions.

  5. #5
    Join Date
    Aug 2002
    Oakland, CA
    You can cut them in half, drizzle the cut sides with a little honey, sprinkle with chopped rosemary, and stick under the broiler for a couple minutes. Mmmmm.

  6. #6
    Join Date
    Oct 2002
    Emeryville, CA
    Definetly Figs wrapped in Prosciutto with or without honey. Very good!

    Pictures and recipes of our Cooking and Baking!

    Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. ~Judith Viorst

  7. #7
    Sometime last year, I think, CL had a yummy recipe for Oven Dried Figs but I can't find it - but it was really simple. Cut in half and bake in low oven for a couple hours, if I recall correctly. They were soft and chewy and sweet. I didn't expect to like them so much because I'm not big on figs, but they were really good. They'd also be good with cheese and prosciutto - wrapping them w/ prosciutto right out of the oven would wilt the prosciutto without actually cooking it. Mmm. I might have to run out and get some figs!

    Check out original recipes and more on my blog!

  8. #8
    Join Date
    Feb 2005
    Denton, TX
    I saw some gorgonzola dulce at our local market last week - might that be a good cheese choice or is a "dulce" too much sweetness? We also like roquefort (especially the Papillon brand). I'll have to look up what "crescenza" is since it's not a type I'm familiar with.

    The idea of crostini spread with a little carmelized onion, topped with a bleu cheese stuffed fig half then draped with a ribbon of prosciutto and lightly broiled sounds like it might work - I guess I'll have to report back after I try them!

    The home-made fig newtons also sound yummy!



  9. #9
    Join Date
    Nov 2001
    Near Fresno, CA
    We just like them sliced up with some good cheese and crackers. Especially the Calimyrnas. At a local Italian they make some killer Asiago and a full cream Monterey Jack that go so good with the figs. The nutty flavor of the Asiago goes well with the sweeet fruit.

    My hairdresser is supposed to bring me some on Monday!!

    "One of the advantages of being disorderly is that one is constantly making exciting discoveries."

    A.A. Milne

  10. #10
    Join Date
    Jan 2001
    SO. CA
    I have a fig tree (brown turkey) and we just wash the fig, hold it by the stem, and eat it!!! My son has a (kadota a white fig).
    You can use a dehydrator and dry them, vacuum pack them, and then eat them later in the year.

  11. #11
    Join Date
    Oct 2001
    San Francisco, CA
    They're great served a salad with mixed greens with a homemade vinagrette (smashed garlic clove olive oil, balsamic vinegar).

  12. #12
    Join Date
    Nov 2004
    Spokane, WA
    Pork Lion with Fig and Port Sauce

    2 1/2 cups port
    1 1/4 cups reduced-sodium chicken broth
    8 dried black Mission figs, coarsely chopped
    2 sprigs fresh rosemary
    2 cinnamon sticks
    1 tablespoon honey
    3 tablespoons unsalted butter, cut into pieces
    Salt and freshly ground black pepper
    2 tablespoons olive oil
    2 tablespoons chopped fresh rosemary leaves
    1 tablespoon salt, plus additional for seasoning
    1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
    1 cup canned low-salt chicken broth
    1 (4 to 4 1/2-pound) boneless pork loin

    For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)

    For the pork: Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total. Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes.

    Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste. Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

    This is from Food TV Every Day Italian. When I was watching the episode, she said her mother always uses fresh figs to make this, but she uses dried because they are available all year.

    This is wonderful. We love this recipe. I am sure it would be even better with fresh figs.

  13. #13
    Join Date
    Aug 2004
    orange county, CA
    I just made the Fig and Ginger jam from CL 8/05 with backyard figs. Yummy. I can envision this on a cracker with brie. Pretty extraordinary on morning toast. Took about 1 1/2 small baskets of figs I think (from my fig buying memory). They say it keeps 6 weeks in the fridge.

    Here is the link:

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