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what to do w/fresh figs besides gobbling?

My daughter has a fig tree (YAHOO) and it is producing. They are a bit small but very good. I usually just eat them, but since they don't eat them (well, my granddaughter does but only because she saw her Gigi doing it!) I am getting to bring them home. I have never had access to this many figs before. What else can I do with them?

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  1. They make awesome jam (and pair well with other fruits since they're so sweet). They also really pretty up any summer tart. My favorite way to eat them (that's not straight off my neighbor's tree while i'm walking the dog... he said it was ok) is sliced on cottage cheese with honey and sesame seeds.

    1. Fig tarts are the food of gods.

      I also like to halve them, top with a little fresh chèvre, drizzle with balsamic vinegar, wrap in a paper-thin slice of prosciutto and bake in a hot oven (or grill over charcoal) for 5-8 minutes.

      3 Replies
      1. re: carswell

        I love this combination. I've made it on pizza, too. Mouth watering.

        1. re: carswell

          Substitute the chevre with some gorganzola and now we're talking! Pair that with a good tawny port and you are in heaven.

          1. re: carswell

            I second this. It is absolutely delicous.

          2. I made a plum and fig chutney last year which was pretty good - delicious with cheese. I also like figs grilled with goat's cheese and honey, and maybe some prosciutto. Fig tart is also very nice.

            You're really lucky to have access to good figs - they're hard to come by here in the UK.

            1. Cut them in half, wrap in prosciutto and either eat them just like that, or grill briefly. Yum! Salty and sweet.

              2 Replies
              1. re: roxlet

                Fresh figs with goat cheese and a drizzle of honey make an excellent hors d'oeuvre. People gobble it up.

                1. re: lattelover

                  That's exactly what I'm having for dinner right now and it's delicious.Tastes like summer!

              2. David Lebovitz has a wonderful recipe for Fig ice cream on his website


                1. second all of the posts about stuffing with chevre or blue cheese, wrapping with prosciutto, and grilling or just eating raw. unbelievable flavor.

                  quartered figs are amazing in a brown butter tart. you can take this recipe for a brown butter custard tart and just insert figs instead of the poached pears: http://www.foodandwine.com/recipes/gr...

                  also, they are amazing in this free-form tart: make a batch of almond shortbread (just add some almond extract and ground almond to a regular shortbread recipe) and roll out on a cookie sheet. bake it for about 15 minutes, then add dollops of creme fraiche, tons of quartered ripe figs, and drizzles of honey, then slide back into the oven and bake until everything is set, then drizzle with some more honey.

                  i'm soooooo envious!!! :)

                  1 Reply
                  1. re: ginqueen

                    omg... i just printed out that food and wine recipe to try this weekend (if my apt isn't a total hothouse). it sounds AMAZING with the figs subbed in!

                  2. Great in certain sandwiches when you want to add an element of sweetness. Like them mixed with yogurt. And if you have too many, you may want to consider drying them.

                    1. I'm so glad someone asked this question, because I wondered the same thing. I have some figs in the frig right now, and all I can think to do is to eat them plain. I love figs, but the only recipe I had for them was to stuff them with mascarpone, which I did not like at all. Some good suggestions here.

                      2 Replies
                      1. re: mschow

                        I'm hosting a party in September and want to use frozen figs as a finger food appetizer. Do your ziploc frozen figs work with a bit of goat (or cream) cheese on a cracker? Or do they get too mushy for that?

                        1. re: cchaney

                          I admit to eating the figs without thawing them.

                          You might test one of the ziplock figs before the party, if the texture isn't what you wanted, maybe do a quick compote. Like that fig/orange jam they sell at Whole Paycheck which goes well with cheese.

                      2. They're good in a salad, also if you make your own pizzas, try a goat cheese and fig pizza. Figs with a lightly smoked fish (yellowtail was good).

                        Last year I discovered I could just put the extras in a ziploc and freeze them.

                        There was a "what to do with figs" posting last year.
                        Here it is:


                        1. Lucky you.

                          The chicken with figs dish in the zuni cafe cookbook is stellar. Worth the purchase price of the cookbook alone.

                          1. My favorite thing with figs is to cut them in half and top with marscapone.

                            However, with a whole tree's worth, that might not be practical ... also, figs have a laxative effect.

                            Here's a site with four recipes using fresh figs. The fig cake might be something you could freeze.

                            This site even tells you how to pick them and has recipes like candied figs, fresh fig ice cream and fig jelly with lavendar. They also have recipes for canning and freezing figs.

                            Here's a few pie recipes, fresh figh, fresh fig and spiced apple pie ... which you could freeze

                            Fresh Fig Empanada

                            Oooohhh ... Martha Steward has a recipe for fresh fig and grilled cheese sandwiches ... I've gotta try that ... she uses fontina (with black forest ham) but I bet playing with different cheeses would be interesting ... like a goat cheese ... or a port cheddar

                            This has me intrigued because there are a few fig/black olive combos out there and somehow ... though I haven't tried it ... it sounds right.... personally I might do some other fig/olive combo ... like a goat cheese / olive / fresh fig sandwich.
                            Fig Tart with Black Olive Ice Cream

                            This site has some interesting fresh fig recipes
                            - Fresh Fig and Asiago Cheese Frittata
                            - Fresh Fig Quesadillas
                            - Roasted Gorgonzola Stuffed Prosciutto Wrapped Figs

                            fresh fig and almond cupcake bombe (tres complicated but marcapone frosting is involved)

                            Fresh fig pancakes

                            Fresh Fig Fritters

                            Fresh Fig and Ginger Ice Cream!

                            Fresh Fig Wine

                            Blue Fig Martini Recipe ... hmmm ... fresh fig and blue cheese in a martini?

                            The best site seems to be the California Fresh Fig Growers Association.

                            In addition to info about how to dry, can and freeze fresh figs they have some interesting fresh fig recipes like
                            - Grilled Lamb Kebabs with Fresh Figs
                            - Fresh Fig Salsa
                            - Fresh Fig Dessert Pizza (this looks and sounds great)
                            - Saucy California Baked Figs
                            - Stewed Fresh Breakfast Figs
                            - Fig Bran Muffins (you could freeze these)
                            - Fresh Fig Bars
                            - Fresh Fig Bread (also could be frozen)
                            - Figs Frozen in Raspberry Sauce
                            - and much, much more

                            1. Cut in half and grill 'em. You can eat 'em straight or topped with mascarpone
                              Cut 'em up and mix them in Greek yogurt with honey and walnuts
                              Wrap 'em with procuitto.
                              Stuff 'em with goat cheese, wrap with bacon and broil 'em
                              Saute 'em as a side for meat.

                              Lucky you.

                              1. They make wonderful tea sandwiches with goat cheese and prosciutto. :)

                                1. Split in 1/2 and lightly warm them in a sweetened butter mixture and top the best vanilla ice cream with them... heavenly.

                                  1. Just remembered one of the world's easiest desserts I first made last summer. Not sure where the idea comes from but it sounds kind of Chez Panissey. Halve figs lengthwise and set them cut side up in a baking dish. Drizzle with green Chartreuse and honey (lavender is best). Roast in a hot oven or broil until they begin to turn brown around the edges, 10-15 minutes. Plate. Drizzle with the cooking juices. Dollop with crème fraîche. Heady stuff.

                                    1. WOW! Thanks everyone for all the recipes and ideas. Now I have one more question . . . what would I use instead of goat cheese? I'm not really fond of that. Is it better with figs?

                                      10 Replies
                                      1. re: danhole

                                        Do you like Stilton, or other blue cheeses? They're terrific with figs!

                                        1. re: mnosyne

                                          Love blue cheeses! I was thinking they would be good with a gorgonzola.

                                          1. re: danhole

                                            Halve them, crumble Gorgonzola over them & broil them...delicious

                                        2. re: danhole

                                          Have you tried fresh goat cheese? Light and creamy with the faintest tang, it bears little resemblance to what most people think of as chevre. Other than that, look for an unflavoured Boursin-type cow's milk cheese (Boursin with black pepper in a pinch). Fresh ricotta -- not the stuff packaged like cottage cheese -- might also work. Among blues, Gorgonzola certainly does.

                                          1. re: carswell

                                            I have tried fresh goat cheese, by itself, and wasn't thrilled by it the way I am over most other cheeses. I had a sample of goat cheese and a chevre. I need to try it again, though.

                                          2. re: danhole

                                            Cream cheese works just fine and I more often have that on hand.

                                              1. re: rworange

                                                ditto. perfect with cream cheese. yum, where are my figs? I always get a huge bag from my neighbor.. hmmm.

                                                1. re: chef chicklet

                                                  Still a little early. Give it a few weeks. (S. California for Brown Turkey figs).

                                              2. re: danhole

                                                i like a good boursin, herby, with a nice cracker -- Carr's maybe. then something savory like pork, which works well, but i really love smoked pheasant. the best combination i've ever had. want a source, a really good one? it's easy!

                                              3. Omg. I WANT THIS PROBLEM!!! I'm beyond envious. I second everyone's suggestions.
                                                -they are fantastic (orgasmic) grilled
                                                -they go fabulously with tarragon
                                                -someone mentioned empanadas. I made fig/rosemary and some kind of cheese (parmesan?) empanadas. The flavor combo was really good.
                                                -fig jam is amazing. Then you can make extra and use them to make fig linzer torte like cookies.
                                                -fig tart (recipe is in Deborah Madison's cookbooks. Not the vegetarian cooking one, though it might very well be there) has always been a hit whenever I bring it to potlucks.
                                                -fig on flatbread/pizza
                                                -fig with ricotta cheese and drizzled with a very mild (sage) honey.

                                                1. Nothing really new except a few ideas taken a little further...

                                                  Definitely broil topped w/ blue cheese then top with a candied walnut

                                                  Figs Foster (like bananas foster)

                                                  Slice, stuff w/ cheese and brown sugar. Wrap in filo dough to make dumplings of sorts and bake til golden.

                                                  Drizzle w/ balsamic and oil, roast, and cool. Add to chicken salad.

                                                  Stir into cottage cheese or total yogurt.

                                                  Make bran muffins and sink half a fig into the middle as a surprise.

                                                  Add slices as a layer to bread pudding.

                                                  1 Reply
                                                  1. re: Emme

                                                    I love all these suggestions and I love figs! Wish I had an abundance right now.
                                                    Anyway, enough of the moping.

                                                    Epicurious has a recipe for an incredibly easy sesame fig jam that's great http://www.epicurious.com/recipes/foo.... They also have a recipe for a sandwich with fig jam, brie and prosciutto where the jam is made with dried figs (great for winter), but I'd bet with fresh it'd be even better http://www.epicurious.com/recipes/foo...

                                                    I'll second, or ninth, the stuff with gorgonzola, wrap with prosciutto and broil idea... definitely one of my family's favorites.

                                                    Hmmm, can't wait til fig season.

                                                  2. Last night I made a super easy pizza with thinly sliced figs, crumbled feta cheese (I would have used goat, but I had none, and the feta worked well), and then just before I pulled it out of the oven, proscuitto. It was so good that I made another one tonight.

                                                      1. re: sfumato

                                                        Thanks for the referral, but the one recipe link has been moved here
                                                        Enjoy! It's one of my favourites :)

                                                      2. Peel the figs and mash them with a potato masher or other suitable instrument.
                                                        Add sugar to taste (Splenda or Altern should work just fine too if you want to make it sugar free) add a bit of fresh lemon juice and run the mixture through the food processor to achieve a spreadable consistency.
                                                        Prepare a sheet sponge cake (vis-a-vis jelly roll style) in a sheet pan and, when the cake is ready, spread it with the fig preparation and roll if up.
                                                        You could also go to the trouble of actually making fig jam if you want to go to that much work.

                                                        1. dani, i just came across this copycat recipe for a dressing for fig salad

                                                          maybe from the king george II inn in bucks co., pa.?

                                                          1. When I was where they were plentiful, we would can them in a sugar solution with lemon peel and have them all year ( we did that with many fruits).

                                                            1. Simple fig and arugula salad: wash and spin arugula, quarter or halve the figs, toss with very good olive oil and lemon juice, and add sea salt and fresh ground pepper. A very simple idea, but a fabulous salad. Something about the mix of arugula and figs...

                                                              Figs are really great with pork too. Either serve with grilled figs, or use the figs to make a sauce (deglazing with port is always good, plus lots of butter!)

                                                              1. So far I have gobbled, added some figs slices to pancakes, brushed with oil and put them on the griddle (after I made the pancakes), topped some with cream cheese and some with a sharp cheddar, drizzled balsamic vinegar and wrapped in prosciutto then baked for a few minutes. All were delicious!

                                                                Hey alkapal, that dressing looks good but what do you think is in the fig salad?

                                                                Thanks for all the help. I am still picking them off the tree, racing to beat the birds from eating them! I need a ladder! LOL! No fair that they get the ones that are way up there!

                                                                2 Replies
                                                                1. re: danhole

                                                                  I know that home canning is frightening. I have only done it a few times, and only made fig preserves once...with my mother standing over me and coaching. However, if you have the ambition, or can get someone else to do it for you...fig preserves are fantastic, and they will give you a way to use your abundance without so much gobbling, allow you to use figs that are getting a little past their prime, but mainly , it allows you to enjoy figs in January!!

                                                                  I TREASURE my quart jars of fig preserves. Figs have a true affinity for pork, so some sort of combo of base,fig,pork will be fantastic. Recently I made a fig "pizza" pate brise, fig preserves, proscuitto for an app. It was good. Then there is the absolutely classic dish from my childhood...a biscuit w/ a tiny slice of country ham and fig preserves. Salt/sweet....OMG! (see how I have become inarticulate thinking about figs?)

                                                                  1. re: danna

                                                                    don't be any more overcome by the idea of canning. it's not hard nor dangerous. you don't really need a mom there nor a coach. cold pack canning is hot and bothersome on a hot day. turn off the a/c, open the windows, wear something light, comfortable, not too flowing. follow the directions, and you'll be just fine. just fine! be brave and try it. it's like knitting. you'll drop a stitch here and there, but the directions are available, and the result, especially the gifts you can give, will give you a wonderful sense of accomplishment! believe me.... best of wishes!

                                                                2. I did my own version of Martha Stewart's fresh fig and grilled cheese sandwich

                                                                  I used mainly sliced sourdough. I had some end slices of asagio bread that made a mini version. I tried the sandwich with sweet gorgonzola, smoked cheese, another melty, mild chieese (forgot the name).

                                                                  Surprisingly, the smoked cheese rather than the gorgonzola was the best ... though all were good.

                                                                  The smoked cheese gave a sort of bacon flavor to the sandwich ... so I'm thinking adding a slice of bacon to the sandwich would also be great. Martha is probably right about adding black forest ham to the sandwich. Also a touch of rosemary (she used rosemary oil) will probably really work well also.

                                                                  For one sandwich I sauteed sliced figs in butter. That was good but not necessary.

                                                                  Basically I buttered two slices of bread. First slice was butter-side down in the frying pan. Added a layer of sliced cheese. Cut two figs in half and topped the cheese with them. Added another layer of cheese on top of figs. topped with other slice of bread and fried like any grill cheese sandwich.

                                                                  Lovely play of sweet and salty ... oozy good.

                                                                  Use more figs than you think necessary. A single layer gets lost in the cheese. I had two huge figs on the sandwiches.

                                                                  4 Replies
                                                                  1. re: rworange

                                                                    I just read this a few days ago, and had figs in the fridge, so I had to try your grilled fig sandwich idea. I was fantasizing about it all day! I only had swedish orange rye bread on hand, so I used that, buttered up both sides, sliced up the figs, and I didn't have any of those cheeses lying around, so I used rosemary crusted manchego.

                                                                    What a blissful experience. I think the only thing that could've bettered it is to use a different bread next time (maybe one w/ walnuts?), and perhaps a bit of tarragon, though the rosemary and figs went together really nicely.

                                                                    Thanks for the inspiration!

                                                                    1. re: anzu

                                                                      Sounds great. It seems like a bread with a sweet note works well with a fig and cheese sandwich.

                                                                      This year a bakery near mea made an anise and fig bread. I had some aged Gouda so I used that. This was mind-blowing good. I'm only sorry that this particular bread was a special they only made last month. I would love to have another sandwich like that, but alas ... no more

                                                                      i did both a grilled in butter version and one that was just heated in the microwave with no butter. The microwave version was actuall better for this version.

                                                                      Based on your post, I'm going to keep my eye out for some other breads with some fruit to make sandwiches.

                                                                      1. re: rworange

                                                                        It's been months since I've been on, but I was just on looking for summer fruit ideas and just realized you you replied to this-- I just discovered this French cheese--Fourme d'Ambert. Lovely mild blue cheese. Figs go absolutely lovely with it! Now I must go have a sandwich w/ that.

                                                                        1. re: rworange

                                                                          i never measure, so i don't bake. but that bread sounds worth the while and trouble and everything else. can anyone provide a recipe for something like it??? !!! i would definitely pull out the measuring cups and dust them off. please..... fyi, marvelous market in the d.c. area did phenomenal breads and wrapped sandwiches. any .... oh, forget it. i'm just dreaming of good bread with some fig anything spread...

                                                                    2. Pan de higo: slightly dried figs mixed with small amount of chopped almonds, pressed into a cake and dried some more. You can do the same with apricots and with dates. Keeps forever. Matiz used to sell this as an import from Spain, but I can't find it anymore. It was great sliced, with a wedge of mild white cheese.

                                                                      1. just had this salad: grilled split figs and grilled nectarine slices, on arugula with a vinaigrette, hazelnuts and feta cheese. quite tasty.

                                                                        1. Todd English's restaurant "Olives" does this great flatbread with Havarti cheese, sliced fresh figs, and Prosciutto...Heaven...

                                                                          1. I posted this on another fig thread with no luck. I also have a tree that will be "ready" soon. Does any one know the name of the condiment that includes figs, anchovies, and vinegar?

                                                                            7 Replies
                                                                            1. re: Shrinkrap

                                                                              Sounds like fig tapenade, though that's usually made with dried figs, also includes olives and often uses lemon juice instead of vinegar.

                                                                              1. re: carswell

                                                                                I think it might be "Anchoiade", maybe Corsican or "fig" anchoiade.


                                                                                1. re: Shrinkrap


                                                                                  Corsican Anchoiade with Figs

                                                                                  5 anchovy fillets 450 grams fresh figs and 1 small garlic clove.

                                                                                  " I tasted it, and amazingly enough, it was exquisite! The figs have a robust, raisiny, leathery flavor that is just assertive enough to balance the strong anchovy and garlic. It was sweet, but not too sweet. The fish was there, but the anchovy had worked its magic and melded its own identity with that of the other two ingredients to create something completely new. ... I served it with a soft goat's cheese and bread; it was inhaled by everyone I served it to (and several asked me what 'that mysterious flavor' was!). I now stand humbled before this little salted fish, whose culinary dexterity seems to know no bounds!..."

                                                                                  1. re: Shrinkrap

                                                                                    shrinkrap, i feel like a goof saying this now, but before i even finished reading your entire post, i got so excited by the idea of the described flavors of the fig anchoiade that i typed this: "i'm thinking that fig anchoiade would be great with a fresh, creamy goat cheese. mmmmm."

                                                                                    ...then i read the rest of the quote in your post! LOL!

                                                                                    now i see emme had the same idea. we are some goat cheese fans!

                                                                                    1. re: Shrinkrap

                                                                                      a tube of anchovy paste in the butter keeper is my bestest friend. never considered it with figs but will definitely go for this one this fall! thanks for the info! psst.. i put anchovy paste in devilled eggs and garnish with one small bright spot of sweet paprika, a parsley leaf and three very small non pariel capers. just don't ever tell.......

                                                                                      1. re: lil magill

                                                                                        lil, have you seen the deviled eggs threads, e.g., http://chowhound.chow.com/topics/304516 ? your "secret' is out! ;-)).

                                                                                        warning: reading those deviled eggs threads will give you definite cravings!

                                                                                2. re: Shrinkrap

                                                                                  You might like this Tapenade with Figs, Walnuts, Apricots over Goat cheese http://inncuisine.com/happy-hour-spec...

                                                                                3. I make pork chops that are stuffed with prosciutto, taleggio and fresh figs.

                                                                                  1 Reply
                                                                                  1. re: cassoulady

                                                                                    One more simple fig dessert/appetizer for you:


                                                                                    This works best with black Missions. I grow Celeste figs in my backyard, which are small and green, and they were not sweet enough, so I simply added more honey and used a smaller basil leaf and smaller pieces of feta in each. Scrumptious!

                                                                                  2. i want a fig tree!

                                                                                    this fig/spiced ricotta crostini sounds similar to some of the other ideas here, but i can't remember quite where i saw this. think it was donna hayes?:

                                                                                    -Mix cinnamon and ground nutmeg into a nice fresh ricotta, sprinkle in a little sugar to sweeten (i like to substitute honey at the end instead); spread over a slice of thick-cut rustic bread and top with sliced figs and some brown sugar. carmelize over a hot grill and voila! delicious sweet/salty sandwich.

                                                                                    le pain quotidien does a version of this sandwich but in my opinion, mess it up by using dried figs and not very good quality ricotta.

                                                                                    1. This article about figs, mentions a place that makes fig brownies. That sounds good.

                                                                                      They write ...

                                                                                      " Experiment with different types of figs in various dishes, keeping in mind that each has its own flavor.

                                                                                      For example, Black Mission figs paired with savory ingredients such as salt, cocoa and spices can have a meaty flavor, Stockli says. And Calimyrna figs paired with ingredients such as lavender and fennel yield nutty and buttery flavors"

                                                                                      I love figs and marscapone, but there is a recipe link in that article for fresh figs with gingered mascarpone. I'm going to have to try adding the ginger. It sounds good.


                                                                                      1. What a great thread! I just bought a couple of dozen from Costco and now I have plenty of ideas. Plus I have Greek yogurt, goat cheese, lavender honey, pine nuts etc so I'm inspired. Thanks all.

                                                                                        1. I just made the yummiest appetizer for a party: toast baguette slices. cover with soft goat cheese, top with sliced figs. Drizzle with pomegranate molasses.

                                                                                          4 Replies
                                                                                          1. re: lindalloyd

                                                                                            Instead of the pom molasses... try adding carmlized onions and fresh rosemary. I usually chop the rosemary into the onions near the end of cooking. I have friends who beg for this when the figs are in season.

                                                                                            Also this year I tried to dehydrate my own tiny brown figs... Excellent.

                                                                                            1. re: Misemae

                                                                                              I made fig and blue cheese scones, jam, stuffed figs and just fresh. I just picked another 5 lbs of figs. and want to can whole in syrup.... Thanks for all the great ideas.

                                                                                              1. re: rtms

                                                                                                my mom loved to put up figs that grew at their family homestead in the florida panhandle during the depression. until the place was sold after my grandmother's death at age 94 in the '70s, mom would still travel up there from fort myers in order to put up some figs (and pears). the figs were for biscuits, and the pears for cobbler!

                                                                                                1. re: alkapal

                                                                                                  that was really beautiful to read. go put up some figs for yourself, will you? the sensory response of smell and taste is our most intense, most tied to memory. you really should! share with your siblings.....

                                                                                          2. I love to use fruits in meat braises and sautes. It's a good way to get a little fruit into the family while I indulge in the type food *I* love. ;-)

                                                                                            Pork holds up especially well to earthy fruits like figs, as well as our iconic fruits (apples, blueberries, cranberries, apples, plums) here in New England.

                                                                                            So when I happened upon some especially beautiful Black Mission figs a month or two ago, I used them with bone-in pork chops. I wish I could tell you *exactly* everything I did, because that meal was delicious, but I was doing it on the fly. But it was most likely something like this, based on my habits: Brown the chops and hold; sautee onion or shallot, add the meat back in with figs (I remember quartering them); add liquid of choice (in this case, a little white wine, as I recall), and spices of choice. Sometimes I might rely only on S&P and a little thyme with meat-fruit combinations, but often I'll go the curry or cumin route with a touch of Saigon cinnamon (need the cinnamon with the good heat, IMO), cayenne, a pinch of ginger. And if I don't use wine or citrus for the liquid, then a splash of either sherry vinegar or balsamic will be my acid. Cover until meat is done. Then, reserve the meat, raise the heat a little bit and *if* needed to deglaze the pan or to produce more pan sauce, add more liquid. Once it comes up to a bubble, reduce heat, add just a pat of butter and simmer for a couple of minutes, stirring or whisking as necessary.

                                                                                            However it happened...that pork was *great* with those figs.

                                                                                            1. Last year I infused a bottle of rum with fresh figs . . . Absolutely Wonderful!

                                                                                              The details are here:


                                                                                              1 Reply
                                                                                              1. re: MGZ

                                                                                                The ones I use from my tree need to be perfectly ripe. Those are amazing picked and eaten immediately slightly warm from the sun. They are also fabulous with cream for breakfast.

                                                                                              2. I make a fresh fig chutney from our fig tree to serve with grilled pork chops or chicken, pine nuts, spinach, and potatoes. I slice purple onions and saute with olive oil with whole figs and a little bit of balsamic. I carmelize them all and serve on the pork chops with pine nuts, a little goat cheese, and sauteed spinach and potatoes on the side.

                                                                                                1. I had the simplest, most divine salad in Italy.
                                                                                                  Arugula, quartered figs, pears, walnuts. pecorino and balsamic vinegarette. Beautiful and healthy.

                                                                                                  4 Replies
                                                                                                  1. re: SLOCoaster

                                                                                                    That sounds so good! I wonder if they have pears and figs ripe at the same time. Maybe a a pear like apple would work.

                                                                                                    1. re: Shrinkrap

                                                                                                      Asian pears are ready here in San Luis Obispo, CA, but other pears have to wait until late Fall. Try any fruit that you have available.....peaches, nectarines, apples (any semi-firm stone fruit).

                                                                                                      1. re: SLOCoaster

                                                                                                        I have a HUGE bag of apples I will use one of. Not sure what kind they are. Someone left them on husbands desk. Not gravenstein (sort of sad face). Do you know which pear they used in Italy?

                                                                                                        1. re: Shrinkrap

                                                                                                          Typical pears in a Mediterranean climate would be (I'm guessing) Anjou, Bosc and perhaps Bartlett. These are all wonderful, but not ripe here in San Luis Obispo, Ca. Today, I harvested wonderful Asian Pears. They are crisp and sweet. Perfect for a salad. I also made a pear crisp with them today .

                                                                                                  2. My two favorite ways right now are "figs foster" using them in place of bananas but doing everything else the same and inside jalapeno poppers that are stuffed with goat cheese and wrapped in Thick applewood smoked bacon. I cooked them on the grill keeping a close eye to make sure they didn't burn. Delicious!

                                                                                                    1. Broil a piece of pumpernickel with butter, remove, spread on a thin layer of goat cheese and thinly sliced figs, back under broiler until melty.