Figs!

Hey y'all I have access to a variety of really ripe figs and need to use them before they're out season. Anybody have any great recipes? (especially, revolving around breads pastries) They're already orgasmly good fresh off of the tree. Thanks in advance.

[njmarshall55]

Responded to another aged fig thread just a few minutes ago, but thought I'd add to this one.
I d/l all the recipes from this site and put them in a PDF so I can print them out as I need them. Some really good ones.

http://californiafigs.com/recipes.php

[Dommy]

I wish I had a great recipe, but I eat them up so fast that I never have enough at a time to try one! :) My favorite is Grilled, stuffed with Blue Cheese and Walnut crumbles and then drizzled with honey... Nummmmmm

--Dommy!

[Candy]

Fig Clafoutis is mighty fine

[Das Ubergeek]

You'd be surprised -- I had fresh figs last week, the very last of the crop from the Antelope Valley. Insanely tasty Brown Turkeys.

I saute them with butter and honey and use them in salads with chevre and toasted nuts. I cut them almost all the way in half, stuff with impastat, squeeze together, and bake under honey.

[Sharuf]

What's "impastat"?

[Das Ubergeek]

Thick ricotta. You can make it by draining standard grocery-store ricotta through cheesecloth or coffee filters.

[scenicrec]

Cut in half, stuff with chevre, black pepper, and salt. Drizzle with honey.

[bolivianita]

I am so jealous...Fresh figs! I never even see them round these parts. My favorite thing to eat with figs is clotted cream and a drizzle of honey.

On a side note I got a box of chocolate truffle stuffed fig bon bons...mmmmm...so good.

[Grubbjunkie]

I think those figs are probably long gone by now (the post was from August), but I loves me a sandwich of fresh figs with almond butter and honey on multi-grain. Also, grilled figs are great in salads with goat cheese and balsamic vinaigrette, or as a desert with good vanilla ice cream, or...wait, is it fig season again yet?

[BuggySer]

I never tried this but it looks interesting...
Hope it's helpful, I got it from this month's Chatelaine magazine (Jan. 2007) and they say it's one of Ricardo Larrivée's recipes....

FIG CROSTINI WITH GORGONZOLA CHEESE

Prep 15 mins
Cook 4 mins
Broil 2 mins
Makes 8 crostini

2 tbsp (30mL) Olive Oil
8 Green Onions, thinly sliced
2 garlic cloves, minced
2 tbsp (30mL) balsamic vinegar
1 thin French baguette
4 to 5 large fresh figs or 3 pears
3 tbsp (45mL) walnuts, chopped
3 to 5 oz (90 to 150g) Gorgonzola cheese, sliced
Olive oil (optional)
Pinches of Pepper (optional)

1. Place oven rack in upper third of oven. Preheat broiler. Pour 2 tbsp olive oil in a frying pan and set over medium heat. Add onions and garlic. Stir frequently until soft, 2 to 3 mins. Add vinegar and stir often until absorbed, 2 min. Set aside

2. Slice ends from baguette and discard. Then slice in half horizontally. Cut into 4 for a total of 8 pieces. Thinly slice figs lengthwise. Spread a tbsp (15mL) onion mixture over bread. Overlap fig slices on top. Sprinkle with walnuts. Lay cheese overtop. Drizzle a little olive oil over each. Arrange on a large baking sheet. Broil until cheese is melted, 2 to 3 mins. Sprinkle with pepper. Serve warm.

NUTRIENTS PER CROSTINI:
10.3 g fat, 28.9g carbohydrate, 1.5mg iron, 124mgcalcium, 231 calories

Not bread/pastries but the SF chronicle had an excellent recipe a few weeks ago that called for cooking ground lamb with salt and pepper and layering it into pita bread with baby greens, gorgonzola cheese, fresh figs and caramelized onions. I had it and it was FANTASTIC.

There have been a couple of major threads here on figs this summer. Just use the search function or ctl-F. You may have to page back to earlier threads.

There have been a couple of major threads here on figs this summer. Just use the search function or ctl-F. You may have to page back to earlier threads.

There have been a couple of major threads here on figs this summer. Just use the search function or ctl-F. You may have to page back to earlier threads.

Fresh fig pizza is devine. Home made crust, baked on a baing stone, with quartered fresh figs, excellent quality fresh feta and oil cured black olives (no sauce needed). Drizzle with very good olive oil and sprinkle pizza with ribbons of fresh mint and basil immediately after removing from oven. One of our favorite late summer treats. Enjoy!

An American Baker by Jim Dodge has recipes for tarts that use fresh figs with pastry cream or lemon curd. Chez Panisse Desserts has a recipe for fig ice cream that uses fresh figs.