A Plethora of figs !

[dockhl]

My neighbor gave me a huge bag of just softening figs (maybe 50?) and I need any and all suggestions !

I usually just have 4-6 from our own tree so I split them, top with a little goat cheese, honey and black pepper and grill. Or use in salads........

[ladyyoung98]

fig newtons?

actually my favorite way to eat figs dried..that way they will last for a while and can be rehydrated for use later..or just eat them as they are..u can also make fig jam..or puree them..(for use later as well)..basically u are only limited by your imagination and taste buds..tyr experimenting with some of them..perhaps as a sauce for lamp or pork... or make some kind of glaze with them..as i said..u are only limited by your imagination...

im a very firm beleiver in experimentation..sometimes it works out..sometimes it doesnt..and every now and then you hit on something that is wildy popular

[jennahan]

1. Fig and gorgonzola sandwich: toast a slice of sourdough bread lightly. Add 1/2 figs which have been quartered. Put under broiler until the figs are just soft. Add a slice of gorgonzola and replace under broiler until cheese is bubbly.

2. Fig "brulee": Half the figs and place cut side up in a baking dish and sprinkle with cinnamon and honey. Put in hot oven (180C) 15-20 minutes until soft (but not mushy). Add warmed custard to dish. Sprinkle with demerera sugar and place under broiler or blowtorch until a crust forms.

3. Fig and prosciutto pizza (check out the Figs cookbook)

4. Stuffed figs (from Mario Batali's first cookbook)

[dockhl]

1. Fig and gorgonzola sandwich:  toast a slice of sourdough bread lightly.  Add 1/2 figs which have been quartered.  Put under broiler until the figs are just soft.  Add a slice of gorgonzola and replace under broiler until cheese is bubbly.

2.  Fig "brulee": Half the figs and place cut side up in a baking dish and sprinkle with cinnamon and honey.  Put in hot oven (180C) 15-20 minutes until soft (but not mushy).  Add warmed custard to dish.  Sprinkle with demerera sugar and place under broiler or blowtorch until a crust forms.

3.  Fig and prosciutto pizza (check out the Figs cookbook)

4.  Stuffed figs (from Mario Batali's first cookbook)

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Oh man........!!!

[suzilightning]

cut the stem off.

make a little X in the top

stuff with (your favorite) blue cheese

drape in a thin slice of prosciutto

bake at 400 for 8-10 minutes.

gorge yourself

[dockhl]

cut the stem off.

make a little X in the top

stuff with (your favorite) blue cheese

drape in a thin slice of prosciutto

bake at 400 for 8-10 minutes.

gorge yourself

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I can see a pattern developing here !

LOL

Yummy!

[LindaK]

It's hard to beat the fig-gorgonzola-proscuitto trilogy...

but for the simplest dessert ever, try sliced figs over good vanilla ice cream, driizzed with honey.

[sadistick]

Best thing I have ever had with figs was a Fig Soufle....my aunt makes some of the best soufle's I've had, and this one was killer!

[dockhl]

Best thing I have ever had with figs was a Fig Soufle....my aunt makes some of the best soufle's I've had, and this one was killer!

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Recipe? Yummy!

[Ling]

fig and brie tart, with candied walnuts?

[petite tête de chou]

I couldn't come up with any better ideas than these...click.

All of them sound so very good!

[merstar]

I haven't tried this yet, but it sounds sooooooo good:

Stuffed Figs Drizzled With Chocolate

http://www.recipezaar.com/68911

[chef koo]

i'd just chill them and eat em as is.

[dockhl]

I couldn't come up with any better ideas than these...click. 

All of them sound so very good!

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Poached in Tea with whipped cream..............

[kjente2]

Fig jam.

This is a great book and there are some of the ideas listed in the description.

http://www.amazon.com/exec/obidos/tg/detai...=books&n=507846

edit: fix the link.

Edited September 1, 2005 by kjente2 (log)

[Shelley G.]

A puff pastry tart with fresh goat cheese, prosciutto and quartered figs, sprinkled with fresh thyme and drizzled with a little very good balsamic vinegar. Served with slices of cold and perfectly ripe melon, it's heavenly.

[*Deborah*]

I have some fresh figs that I would like to turn into compote (? relish?) of some sort, with wine or brandy, to serve in a month or so.

The only recipes I can find call for dried figs.

Can I use the fresh fruit and just reduce my liquid longer, or is there some method to dry them first?

Thanks for any guidance.

[prasantrin]

I also have more figs than I need, but a question...do you peel figs or eat the skin, as well? Like with the fig and gorgonzola sandwich thing. I'd be using bleu cheese, but I'm sure it would be just as tasty! As long as I knew what to do with the skin....

[Ling]

stuff the figs with ganache, and then dip the bottom of the fig in ganache

would make a lovely garnish for a chocolate dessert!

I'm actually going to do this soon for a special dinner I'm making.

[godito]

*Deborah* - You can dry your figs if you want, if you have a dehydrator... or you can also reduce the liquid by drying them in the oven. However, I wouldn't advice to this. You can just make jam. Just remember that figs are amongst the sweetest fruits, so you don't need to add a whole lot of sugar. Other than that, just like you said, cook them until the liquid reduces to your desired consistency

prasantrin - I've never heard of peeling the skin. I never do (and figs are my favorite fruit... I eat them all the time)

My favorite recipes? Bake them for a short time in the oven (with a little salt and maybe some thyme) and eat with duck or any gamey meat.

Or do a light batter (with milk, flour and sugar) and deep fry keeping the oil at a low temperature.

Of course they go great with serrano or prosciutto, and with any kind of blue cheese (my favorite: cabrales)... however, they go nicelly with most cheeses (any grana or a nice manchego would work)

If you're feeling audacious, deep them in liquid caramel and top any cake with them..., so good.

Of course, I like to eat them by themselves, but if you do have a ridiculous amount and thay're gonna rot, then make a nice jam.

[russ parsons]

i'm working on a recipe for pickled figs (to go with a fennel and red-onion salad). works really well: equal parts vinegar and water, some sugar, cinnamon, clove, allspice. bring to a boil and simmer 10 minutes. then pour over the figs and let steep. about 1 1/2 hours later, great pickled figs. and they'll keep a while.

[Jason Perlow]

Honey Fig Jam (RecipeGullet)

[Jason Perlow]

Here's a fig appetizer preparation that we had at the "rehearsal dinner" for Varmint's Second Occassional Pig Pickin at Crook's Corner Restaurant in Chapel Hill, NC:

Figs wrapped with thin country ham, and then drizzled with a sauce of sour cream, EVOO, mint, vinegar and mustard.

[ludja]

One of my favorite simple preps for figs from Chez Panisse Desserts:

Assemble a platter of fresh figs, trimmed and respberries. Whip up some heavy cream, flavor with Pernod (sparingly, as it is strong) and sweeten with some sugar. Serve the cream and a crisp cookie alongside the platter. (The figs and raspberries look beautiful together and anise is a very complimerntary flavor to both).

Another nice accompaniement to fresh figs and raspberries is honey mousse.

Edited September 19, 2005 by ludja (log)

[ludja]

Do look here as well. So many good ideas over the years.