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A bucket of fresh figs -- What do I do?

c
chefbeth Jul 23, 2008 05:01 PM

A customer came by with a bucket of freshly picked figs -- and said she'd be bringing by at least a bucket every couple of days until she runs out of them.

My restaurant is a small place. We sell some desserts, but not enough to go through this amount of figs in such a short space of time. Does anyone have any ideas about how to preserve/pickle, in short DEAL with them?

My thanks in advance.

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  1. misnatalie RE: chefbeth Jul 23, 2008 06:07 PM

    This might help
    http://www.chowhound.com/topics/325442
    http://www.chowhound.com/topics/418415

    1. typetive RE: chefbeth Jul 24, 2008 01:52 PM

      I made a fig preserve a couple of years ago when I had a bumper crop off my tree:

      4 parts peeled figs, cut into 1/2 in. pieces
      1 part sugar
      1 part honey
      1 or 2 T. lemon juice (depending on amount of figs)

      Simmer on low until the figs are completely translucent.

      I used mine with a cheese course and spread on waffles in the morning until it was gone.

      1 Reply
      1. re: typetive
        WCchopper RE: typetive Jul 24, 2008 09:47 PM

        Have you ever "canned" this? Is it thick or runny? Can you give any more info?

      2. s
        smartie RE: chefbeth Jul 24, 2008 02:25 PM

        figs and cheese such as chevre as an appetizer with a raspberry dressing.

        1. c
          Christnp RE: chefbeth Jul 24, 2008 02:30 PM

          Fresh figs are wonderful on salads, especially with bacon and warm goat cheese! Google for some great salad recipes. Bacon wrapped figs can be an appetizer special.

          1. johnb RE: chefbeth Jul 24, 2008 05:29 PM

            I seem to recall that figs wrapped in prosciutto is a classic dish. Me, I'd probably just sit down and eat them myself until I was too sick to go on.

            The thought of figs with prosciutto is making my mouth water.

            1 Reply
            1. re: johnb
              ibstatguy RE: johnb Jul 27, 2008 09:17 PM

              with some prosecco or another sparkling wine...wonderful!

            2. g
              Goldie44 RE: chefbeth Jul 24, 2008 07:54 PM

              A friend of mine, a native Italian, offers suggestions, some of which sound helpful for a small restaurant. In Italy, according to my friend, figs are served fresh and peeled with a strip of Prosciutto Ham wrapped around each fig as an antipasto (appetizer). Or they can be washed, peeled, drizzled with a little maple syrup, sprinkled with some cinnamon and eaten`for breakfast or after dinner.You could even add a dash of heavy
              cream to smooth it. Some people add them to compotes with
              other fruit.

              1. maria lorraine RE: chefbeth Jul 24, 2008 10:35 PM

                Figs with creamy blue cheese, even better with dessert Riesling or Sauternes
                Figs wrapped with prosciutto, grilled and glazed with balsamic reduction
                Fig, caramelized onion and gorgonzola pizza
                Figs Roasted in Port, served with tiny balls of good vanilla ice cream. The port becomes a syrup.
                Mediterranean meat stews or tagines with figs
                Fig "strudel" with frozen puff pastry or phyllo, goat cheese filling, honey or raspberry preserves
                Fig preserves -- great with slivered almonds on top of Fage yogurt
                Fig clafouti – easy, fast and good
                Freeze them whole in a Ziploc bag and figure it out later

                One last recipe:
                Figs, plain, perfectly ripe with the stem end slightly wrinkled -- and a loved one near. Read D.H. Lawrence's poem "Figs" and let nature take its course
                http://www.writing.com/main/view_item...

                1. maria lorraine RE: chefbeth Jul 24, 2008 11:22 PM

                  Nice fig discussion on the Wine Board -- husband making anniversary dinner
                  http://www.chowhound.com/topics/536491

                  Fig Tart
                  http://www.marthastewart.com/recipe/f...

                   
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