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What can I make with fresh figs?

post #1 of 11
Thread Starter 
What can I make with fresh figs?

I got 2 pints of green and 2 pints of black mission.

So far I have salad with balsamic redux. What else can I make?
post #2 of 11
A)Split and stuff them with goat cheese and wrap in proscuitto.
B)Sautee them in a little butter, and port wine and reduce
C)Serve on a cheese board with a wedge of brie (and or a wedge of Maytag Bleu), toasted pistachios, some champagne grapes, plugra butter and a crusty baguette just to name a couple three
post #3 of 11

Variation On A Theme

From the new CIA book Spain and the World Table comes this tapa:

Mission Figs Stuffed with Spanish Blue Cheese

12 ripe but firm fresh figs
7 1/2 oz wedge of tangy Spanish blue-veined mixed milk cheese, such as Cabrales, Picon or Valdeon
1/4 cup cocoa nibs

1. Cut the stem end of each fig about 1/4 inch from the end using kitchen scissors. Press the tip of a spoon into opening to make a 1/2-inch deep indentation for the cheese in the soft center of the fig.

2. Trim the outer rind off the wedge of cheese. Gently crumbe with a fork in a medium bowl until the largest pieces are the size of a small marble. Do not overmix.

3. Press a level teaspoon of cheese into the center of each fig

4. Press 1/4 to 1/2 teaspoon of cocoa nibs into the cheese. Serve.

Adapted from a recipe b Marie Simmons

Interestingly, the photo shows the figs split in half, and the cheese/cocoa piled on each half. You have to wonder if the stylist even read the recipe, let alone tried the dish. But I digress.

From Where Flavor Was Born, Andreas Viestad's incredible exploration of the foodways of the Indian Ocean:

Cubeb Pepper Figs Cooked In Red Wine

8-12 ripe figs
2 tsp coarsly crushed cubeb peppercorns or 2 tsp crushed black
peppercorns mixed with Szechuan pepper, or more to taste
1/2 cup red wine, preferably Merlot
2-3 tbls sugar
3 tbls finely chopped dried figs (optional)

1. Cut a small slit in each fig and place a small amount of pepper inside each one.

2. In a medium pot, combine the red wine, sugar, dried figs (if desired) and the rest of the pepper and bring to a boil. Cook for 10 minutes, or until the wine is reduced and it is starting to get syrupy.

3. Add the figs and cook for ten minutes over low heat, turning a couple of times. (The dessert can be made up to 4 hours in advance and simply reheated before serving) Sprinkle with a litle freshly ground pepper just before serving.

There are several nice fig recipes in Ghillie Bason's The Middle Eastern Kitchen, including:

Incir Tatlisi
(Stuffed Figs Baked in Rose Syrup)

2 cups dried figs, soaked overnight, or boiled for 5 minutes, until soft and plump (or use fresh figs)
1/4 cup chopped blanched almonds
1/4 cup chopped walnuts
1 cup sugar
2/3 cup water
2 tbls rose water

Preheat oven to 350F.

Drain the figs and cut off the stalks. Bush a teaspoon of chopped nuts inside each fig, and place them all upright in a shallow ovenproof dish. In a pan, bring the sugar and water to a boil, stirring all the time. Reduce the heat, stir in the rose water, and simmer for 10-15 minutes, until the syrup coats the back of a spoon. Pour the syru8p over the figs and place them in the overn for about 20 minutes, until they are tender and sticky. Serve hot or cold with clotted cream.

Bason has a recipe for green fig jam if you want to make that. Let me know if you do.

In Nur Ilkin and Sheilah Kaufman's A Taste of Turkish Cuisine we find this simpler version of:

Incir Tatlisi

20 dried figs
1cup coarsely chopped walnuts
1 1/2 cups sugar
1 cup whipped cream

Soak the figs in warm water to cover for 20 minutes, drain well, and remove the stems. Using the handle of a wooden spoon, carefully poke a hole in the stem end and remove a little of the fig's inside. Carefully widen the hole with the spoon handle. Stuff the figs with the walnuts and place them side by side in a saucepan. Set aside.

In another saucepan heat 3 cps of water and the sugar and bring to a boil, mixing well to dissolve the sugar. Pour the mixture over the figs and cook on low heat until the surup has been reduced to about a cup.

Place the figts and syrup in a shallow serving dish, cover, and refrigerate until serving. Serve cold with whipped cream.

And, if you want to really spend some time on it, I'll type out Ana Sortun's rather complex recipe for Poached Figs in Spiced Red Wine with Creme Fraiche Bavarian.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
post #4 of 11
Last summer I did a nice dish of split quail wrapped around halved figs. I just cooked them quickly on the grill. Real simple, probably the most popular course that night.

post #5 of 11

Some Good Ideas Here

Also ....

Filled Figs

Here’s a simple, delicious way to add to you enjoyment of figs ...these make a great dessert, and a nice nibble at parties. Something a little different yet easy and quick to make.

24 soft, dried figs
1 oz semi-sweet or some favorite dark chocolate
1/3 cup ground almonds

Snip the stem from the figs and pull open the figs to form a cavity in the center. Mix the chocolate and ground almonds together, and fill each cavity as full as possible with the mixture, but don’t over fill. Place the figs on a parchment-lined baking sheet and bake in a pre-heated 350-degree F oven for five minutes. Turn the figs and bake another 5-minutes. Remove figs from oven and let cool. They can then be stored and eaten later.

post #6 of 11

From my friend Christine

If you love figs, try this one:

6 ripe figs
6 slices prosciutto or Parma ham
Healthy handful fresh basil, torn
6 small balls buffalo mozzarella, torn

1 tablespoon good honey (orange blossom is nice)
6 tablespoons extra virgin olive oil
3 tablespoons fresh squeezed lemon juice
Sea/Kosher salt and freshly ground black pepper

Cut a criss-cross in the figs, but not quite to the bottom; then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside. Place the figs on a large plate and weave 1 piece of prosciutto or Parma ham around each fig. Add the torn basil leaves and the buffalo mozzarella. Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice and add salt and pepper, or mix all the dressing ingredients together in a bowl and season to taste, and then drizzle everything with the dressing.

post #7 of 11
Thread Starter 
Thanks! Some great suggestions!
post #8 of 11
My favorite way of having fresh green figs is just by themselves :lips: One of my favorites!

For black figs, one of my favorites is a Syrian fig jam. I've never made it myself, but I remember it had sesame seeds in it.
post #9 of 11
Give them to me. :)

Nah Theres tons of things you can do. Figs go really well with cheese like it was said above, goes well with balsamic, they also can be turned into a really nice jam. Reduce them in a pot with some type of alchole that you may like untill they become somewhat of a paste. Put them inside puff pastry with camembert and bake them yummmm nice little appi.

Heres tons of recipies containing figs:

California Figs - Simply Beautiful
"Some of us Cook. Some of us Grow. All of us Eat."
"Some of us Cook. Some of us Grow. All of us Eat."
post #10 of 11
Pork loin nappé:
add apple juice, some thym, minced garlic, little salt to a resealable bag. Add one fresh pork loin. Let out the air, seal and let it marinade overnight in th efridge.

Next day: start the grill, sear the pork loin. reduce heat. Let it cook to barely pink inside but with a nice crust.
Set aside to rest.
in the meantime prep the balsamic and caramelized figs.
Slice 4 to 6 figs in half (top to bottom)
Add a healthy amount of butter to a stainless steel skillet on medium high. When the butter bubbles, add the figs cut face down. let sit to caramelize the surface. Turn to brown the outside.
when well brown add 1cup cup of apple juice, 3 tbsp of brown sugar, 1tsp of soy sauce + 1 tbsp of balsamic vinegar.
Reduce to a rich napping sauce.
Slice the pork, serve with figs on top and a filet of sauce.

Roasted potatoes, roasted portobello or shitake mushrooms and bitter greens salad would be a good accompaniment.

Substituting red Port instead of balsamic vinegar makes for an interesting twist.

Luc H.
I eat science everyday, do you?
I eat science everyday, do you?
post #11 of 11
My fav is a different version of the goat cheese and proscuitto. Halve the figs, top each with goat cheese, roll in pecans, wrap in bacon and broil until the bacon is done.

They make really good homemade wine that is tasty without aging, but you need about five pounds for that.

Also, figs have a natural meat tenderizing enzyme in them. When I had two fig trees in the backyard, I used figs to tenderize in my marinades. It really works well.
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