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What did I do wrong?/Figs

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I have seen so many recipes for fresh figs recently that I was thrilled when my husband came home from work with a bag of them. I had seen a simple recipe for bacon wrapped figs so I tried it. I sliced each fig in quarters, leaving the bottom intact (so they sorta looked like open tulips). Then I wrapped each one with a half a strip of raw bacon, securing the bundle with a toothpick. I then broiled them until the bacon was cooked and supposedly crisp-ish.

Bad result. There was so much liquid rendered during the cooking process that the bacon didn't get very crisp. Then, the figs did not taste very sweet--they tasted almost vegetable-y.

I had sliced the figs open so I could place a dollop of cream cheese/gorgonzola mixture atop each one after cooking. I'm thinking now that opening up the figs before cooking allowed for too much of the liquid to cook out, and therefore much of the sweetness.

Any suggestions?

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  1. Did you taste any before cooking? Fresh figs aren't super sweet, especially when compared to dried ones.

    1. When I have done this, I often par cook the bacon before wrapping because it sometimes adds to the liquid. Also, I do find fresh figs syrup like in their sweetness if you get them ripe. How about quartering, parcooking bacon, add cheese, close them up while wrapping with bacon?

      1. I find prosciutto-wrapped figs work far better. Just wrap the prosciutto around the whole fig, secure with a toothpick, broil or grill, and baste with a balsamic reduction.

        Undercooked bacon isn't so good, and by the time the bacon is cooked, the sliced figs
        have lost their flavor.

        I love halved fresh figs with a creamy blue cheese.

        Look for fresh figs that have wrinkled stems, or the beginning of that. Those are the sweetest. Try again.

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        1. Some varieties of fresh figs are not very sweet. Also, if they were someone's home grown figs, they may have been picked underripe (because when they get ripe, the insects go after them on the tree). And cutting them did allow the liquid to ooze out.

          I like to oven-roast on a baking sheet (with a rim) halved underripe figs with a squeeze of fresh OJ and then just scrape the whole thing into a container. There is a lot of liquid, but it boosts the sweetness. Then I use them with yogurt, ice cream, oatmeal, as a side dish with meats, etc.