Fig Recipes

There is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety.

Figs are high in potassium and fiber. The leaves of the fig have repeatedly been shown to have antidiabetic properties and can actually reduce the amount of insulin needed by persons with diabetes who require insulin injections.

Broiled figs with chevre

This is a lovely appetizer, hors d'oeuvre or fancy salad garnish. Makes 4 servings.

Ingredients

6 ounces of chevre
2 tablespoons of honey
2 teaspoons of finely chopped fresh reosemary leaves
12 ripe figs, halved lenghtwise

Steps

1. Mix together the cheese, honey and rosemary.
2. Heat the brioler and adjust the rack so it's about 4 inches from the heat source.
3. dollop or pipe the goat cheese on the cut side of the fig halves (cut a very thin slice off the bottom if the fig won't stand upright)
4. Place on a foil lined baking sheet and broil until the cheese is lightly browned and soft. and serve warm.

Figs poached in red wine

This recipe serves 10. In addition to the recipe on this site for creme fraiche, you can also make 2 cups of it by heating heavy cream over low heat to 100 degrees F. Add 2 tablespoons of buttermilk or sour cream and mix well. Put in a covered jar and let it sit at room temperature for 6 to 8 hours and refrigerate at least 24 hours before serving.

Ingredients

5 ripe black figs
10 ripe, firm yellow peaches
5 ripe, firm nectarines
5 ripe, firm plums
1 bottle dry red wine
1/2 cup sugar
2 star anise
2 black peppercorns
1 cup Creme Fraiche
Sprigs of mint or spearmint for garnish

Steps

1. Wash the fruit. In a large pot, combine the wine, sugar, star anise and peppercorns and bring to a boil.
2. Reduce the heat to a simmer , add the peaches and simmer for 5 to 10 minutes, until the fruit is tender, but not soft.
3. Remove the peaches with a slotted spoon to a plate.
4. Add the plums to the wine and repeat steps 1-3.
5. Do the same with the nectarines and figs.
6. Raise the heat to a medium high and cook the poaching liquid to reduce it by two thirds.
7. To serve, arrange the fruit on individual plates. Drizzle with a spoonful of poaching liquid. Garnish with creme fraiche and the mint sprigs.

Figs poached in white wine

This recipe is a variant of the above, providing options based upon what kind of figs and fruit you have available.

Ingredients

10 ripe figs
10 ripe, firm peaches
10 ripe, firm apricots
1 bottle Riesling
1/2 cup sugar
1 fresh vanilla bean, split lengthwise
1 cup Creme Fraiche
Springs of mint or spearmint for garnis

Steps

1. Wash the fruit. To poach, in a large pot, combine the wine, sugar, and vanilla bean. Bring to a boil over high heat.
2. Reduce the heat to a simmer, add the peaches and simmer for 5 to 10 minutes, until tender but not soft.
3. Remove the peaches with a slotted spoon and set aside on a dish.
4. Add the apricots to the wine and repeat the process in steps 1-3, setting aside onto their own dishes.
5. Add the figs to the wine and repeat steps 1-3 again and set aside onto their own dish.
6. Increase the heat to medium high aned cook the paching liquick to reduce it by two thirds.
7. To serve, arrange the fruit on individual plates. Drizzle with a spoonful of poaching liquid. Garnish with creme fraiche and the mint sprigs.

Spiced figs

Ingredients

12 ripe figs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
2 cloves
1/2 teaspoon ground ginger
1/2 cup superfine sugar
find of 1 orange, thinly pared and cut into strips

Steps

1. Put the spices, sugar and orange rind ina pan, add 2 1/4 cups water and bring to a boil.
2. Lower the heat and simmer for 10 miutes, then add the figs and simmer for 5 minutes more. Do not let the syrup boil.
3. Remove the pan from teh heat and let cool.
4. Drain the figs, reserving the syrup and put them in a dish.
5. Bring the syrup back to a boil and cook over medium heat until reduced by half, then pour it over the figs.
6. Let cool completely and serve.

Fig preserves

Ingredients

2 1/2 pounds figs, peeled and chopped
2 1/2 cups of sugar
pinch of ground cinnamon

Steps

1. Pour 2 1/4 cups water into a large saucepan, add the sugar and bring to a boil, stirring until the sugar has dissolved.
2. Add the figs and cinnamon and cook the mixture over medium heat, stirrring occasionally until the preserve thickens.
3.Ladle into warm, sterilized glass jars while the preserve is still hot.
4. Allow the preserve to cool and then seal tightly.