This one was sent to me by my good friend and cooking pal 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 tase, and then drizzle everything with the dressing.
And, while on the subject of figs:
Fresh Figs with Orange, Ginger Sauce: You'll need about a dozen fresh figs, a cup of fresh-squeezed orange juice (organic valencias are nice and juicy), a tablespoon of finely chopped fresh ginger, and one star anise.
Cut the figs open lengthwise. Simmer OJ, ginger, and star anise together on med-high heat for about 20 minutes, or until volume is reduced by half. Strain sauce, discarding all but liquid. Drizzle sauce over figs. The sauce can be chilled before serving with the figs.
You want the sauce to be the consistency of light syrup when done. Check the taste as it reduces. If it does not reduce long enough it will taste weak and flat, and it won't coat the figs. It will get thicker as it cools if you decide to serve it cold.