I have a big, beautiful fig tree in my front yard that is teeming with fresh fruit right now. When the figs first started appearing about a month ago, a squirrel living in our yard would devour the ripe ones before I had a chance to pick them. Now that we’re in the thick of fig season, the squirrel can’t keep up, and there is plenty of fruit to go around.
Fresh figs, when fully ripe, are like candy to me. They’re sweet and juicy and honey-like, not to mention incredibly beautiful. In the past I’ve stuffed them, topped warm gooey cheese with them, grilled them, made jams with them and sprinkled them on salads. Now I’m looking for more yummy ideas.
What are your favorite ways to prepare fresh figs? Do you prefer them raw or cooked? Please share your ideas in the comments below!
Catherine Neary says
Did fresh figs cut in half with dried ricotta cheese wrapped in Italian dried ham and drizzled with fig balsamic vinegar so yummy everyone enjed them!
Constance Cook Mogull says
you are so lucky!! Figs don´t grow in New York that I ever see.
Angela Burch says
Oh Fig jam is my all time favorite!!!
Sherry Lyles Alexander says
My favorite recipe in the whole world for figs…..pick them at just right time…..place in a box with tissue paper dividers….close box up securely and ship them to Sherry Alexander in Adkins TX (giggle,giggle) 😉
Angel Kania says
Tori have you ever had fig beef jerky? It is fabulous!
Silvia Körner-Pollack says
Fig Jam
Ingredients:
2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
1 1/2 cups sugar
1/4 cup plus 2 tablespoons fresh lemon juice
1/2 cup water
Directions:
In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Variation: Substitute 1/2 cup of white port for the water and add one 4-inch sprig of rosemary with the lemon juice; discard the rosemary before jarring.
Makes three, 1/2 pint jars.
Silvia Körner-Pollack says
I also use this recipe from FOOD and WINE :
Nettie Snape says
Fig jam…..on freshly baked bread with Cornish butter, a meal fit for the Gods!
Elizabeth Walker Blumenfeld says
Mine are still babies. Only a foot or 2 high!
Jacquie Robenolt Gregor says
Brie cheese with figs, pecans, and honey
Tricia Steck says
Whole wheat fig white pizza with goat cheese & olive oil.
Terry Penna says
I once had frog preserves-fig, raspberry, orange and ginger. Haven´t found it since. Would love to know how to prepare it.
Kyre Adept says
Fig and ginger refrigerator jam! Fig and maple gelato! Figs grilled with sharp cheese!
Linda Sanders says
You are so luky to have one
Alan says
Fig Upside Down cake!
My favorite way to use fresh figs.
http://italianfood.about.com/od/cakespies/r/blr1960.htm
Susieq Martin says
Just like to eat them.
Judi Weissman- Barreca says
you could send some this way 🙂
Silvia Körner-Pollack says
I love mine just as they´re grown , with some goat cheese and pieces of lavosh or pita drizzled with olive oil and rubbed with fresh oregano
Hezakiah says
Try soaking them in a decent brandy for a few days after poking holes with a needle to let it soak in really well.
Then glaze with a sugar cookie glaze that gets hard like rock candy.
1 cup confectioners’ sugar
1 tablespoon light corn syrup
2 tablespoons water
Stir confectioners’ sugar, corn syrup, and water together.This glaze must be stirred each time you use it. If it is not stirred before each use it will dry with a mottled look instead of clear.
Serve with vanilla ice cream or a parve sorbet
Douglas McKee says
Love fresh picked figs right off my tree.