Fresh Fig recipes
i picked up some beautiful fresh lemon grass at the raleigh famers market and am thinking using it with fresh figs. anyone got any ideas besides poaching liquid? is anyone else in raleigh or surrounds? i'm new here and missing friends and large lovely fig trees at home on the eastern shore of virginia....
figs are not only dessert.... sweet pickled figs, think spiced peaches. poach in simple syrup with pickling spices, sugar, pinch of salt to bring the flavors up, drizzle of balsamic. serve in pretty china cups with something sweet/salted/crunchy, shortcake cookies, use a paper doily.... or figs poached in port with whole black peppercorns and a bay leaf, stuffed with boursin cheese and served with shaved smoked pheasant, horseradish caper sauce and Carr's crackers. i do this when i cater at game preserves and will do it for dinners to mark an important occasion. I also like pistachios with figs.
re: lil magill
Hi, lil magill:
Geez, I can't answer your question, but I'm in "surrounds" of Raleigh. Where is the Raleigh farmers market, by the way? I'm out of the loop, I guess, though I'm an organic grower and intend to locate the farmers' market. Also used to go to the eastern shore of Virginia years back for sea food. Used to be a landmark seafood restaurant at Route 17 and Route 301, I think. I-95 to Route 17, and east on 17: Restaurant on southeast corner. Might not be 301, but it's definitely 17. Seems I used to go to a place called Poshonock, or something similar, for crabs. Mmmmm--Chesapeake Bay crabs.
50 years ago I would watch my grandmother make fig preserves. I remember her boiling them with sugar, but not the proportions. One thing that sticks out is that she sliced a lemon in the batch which cut some sugary sweetness. I could never understand those who said they made "strawberry jam" out of figs, just because one could alter the taste. I love strawberries and also love figs. Why confuse them? Hope you enjoy. I miss Nannie's figs!!
Thanks 'hounds for all the GREAT ideas. Here's one I did today and it is scrumptious. Use the recipe for a pineapple upside-down cake (flour, sugar, baking ppowder and soda, salt and buttermilk & eggs) and substitute halved fresh figs for the pineapple. Baked it in my square cast iron skillet and WOW. The butter and brown sugar that go into the pan first almost caramelize the figs, but they somehow retain that gorgeous color (mine are greenish outside with bright pink interiors..kadota, I think but am not sure) This recipe is a definite keeper. I can't wait to try the grilled ones with prosciutto/bacon or pancetta. AND the fig-in-place-of cinnamon buns. Too good.
I like to simmer them with red wine or Marsala and some mulling spices (cinnamon stick, allspice, nutmeg, cardamom, orange peel, that sort of thing). I cut the figs in quarters if I want them more sauce-like or leave them whole for a dramatic presentation. Whole figs simmered in Marsala are delicious and gorgeous. If the sauce is too liquidy, I lift the figs out and boil it hard until it's syrupy.
Figs stuffed with creme fraiche and walnuts or pecans are tasty too.
Fig clafoutis is lovely.
My favorite fig recipe is savory, though. Wrap the figs with bacon or pancetta and roast/broil/grill until done. Best done on a tray to collect the yummy bacon-fig juices. It's a shame to do it on a grill and let the juices all drip down onto the flame. Disposable pie plates work well.
In the past, I've used my recipe for cherry clafoutis and just subbed the figs. But the next time I make it, I'm thinking of roasting the figs first to drive off some moisture and get some caramelization going (face down in a buttered dish, I'm thinking). I plan to roast them in the same pie plate, but I'll have to let the dish cool down a bit before adding the cold batter to avoid any down shock excitement. I've just harvested my first batch of figs this year, so I'll give this a test soon.
Clafoutis aux Cerises (Cherry Clafoutis)
2-3 c Black Tartarian cherries, washed & dried, not pitted (about 1 to 1 1/2 lbs)
1/4 c flour
1/4 c sugar
dash of salt
1 1/2 c milk (I use soy milk)
1 tbsp vanilla extract (yes, tbsp, not tsp. We like the strong vanilla flavor. Can use part almond extract too.)
Preheat oven to 325 and prepare boiling water bath. Butter a 10" pie dish and put the cherries in, enough to make a single layer. Stir flour, sugar, and salt together. Whisk eggs, milk, & vanilla together. Whisk into flour mixture a little at a time to keep batter lump free. Pour batter over cherries. Bake in water bath (1/2 way up side of dish) for 45 min or until pale gold and firm on edge but still jiggly in center. Serve warm, room temp, or chilled. (We prefer it chilled.)
Source: "from Martha Stewart's TV Program"
Mrs Dipaola's Fig-Apricot Rum Cake
1 Cup Egg Whites (about 7 large eggs)
2 Cup sifted All-Purpose Flour
1 1/2 Cup Sugar
1 Tblsp Baking Powder
1 Tsp. Salt
1/2 Cup Vegetable Oil
5 Egg Yolks
3 Tblsp freshly grated Orange Peel
1 Tsp. pure Vanilla Extract
1/2 Tsp. Cream of Tartar
For the Rum Syrup:
1 1/2 Cup Sugar
1 Medium unpeeled Orange -- sliced
1 unpeeled Lemon -- sliced
1 Cup Dark Rum
For the Apricot Glaze:
1 Cup Apricot Preserves
1 Tblsp freshly squeezed Lemon or Orange Juice
For the Garnish:
2 can Whole Kadota Figs -- (17 oz) drained
1 can Whole Peeled Apricots -- (17 oz) drained and
1/2 Cup Walnuts
1 Cup Heavy Cream -- whipped (optional)
To Make the Cake:
1. Bring egg whites to room temperature in bowl of an electric mixer, about
2. Heat oven to 325 degrees. In a large bowl, sift dry ingredients together.
make a well in the center. Add, in this order: the oil, egg yolks, 3/4 cup
water, orange peel, and vanilla. Combine with a wooden spoon until smooth.
Set batter aside.
3. Add cream of tartar to warm egg whites. Beat on high speed using the whisk
attachment until stiff peaks form. Gently fold the egg whites into the reserved
batter. transfer batter to a 10-inch nonstick angel-food-cake pan.
4. Bake 55 minutes. Increase the temperature to 350 degrees, and bake until a
cake tester inserted into the center of the cake comes out clean, about 10
minutes. Invert pan over the neck of a bottle, and let cool completely, about
To make Rum Syrup:
1. In a medium saucepan, combine sugar and 1½ cups water. Bring to a boil;
stirring until sugar has dissolved. Add orange and lemon slices, and continue
boiling until syrup has reduced to 1 cup, 30 to 40 minutes.
2. Remove pan from heat, and discard orange and lemon slices. Add the rum.
Make holes about an inch apart in the top of the cake, using the cake tester.
Pour the warm syrup slowly over the cake. Let stand at room temperature
until the syrup has been absorbed, about 1 hour.
To Make the Apricot Glaze:
In a small saucepan set over low heat, melt the preserves. Stir in the lemon
juice. Strain, and discard solids. Set aside.
Carefully loosen the cake from the pan. Turn out onto a wire rack and
transfer, top-side up, to a serving platter. Brush reserved apricot glaze over
top and sides. Chill 3 to 4 hours. Garnish with figs, apricots, walnuts, and
whipped cream. Serve.
Caramelized Fig Tart with Raspberries
makes six individual tarts or one 10-inch tart
one recipe Sweet Pastry
1/3 cup seedless raspberry purée or conserves, thinned with 1 tablespoon Balsamic vinegar or Raspberry liqueur
18 - 24 fresh figs, depending on their size -- I prefer the Black Mission figs, but the green ones are also delicious (Allow 4 whole figs per serving for each tart.)
1 pint fresh raspberries
2 tablespoons balsamic vinegar
1. Preheat oven to 350 degrees F. Line the tart shells with pie weights and bake completely. Cool.
2. Rinse and dry fresh figs, and cut each one in half, lengthwise. Spread a thin layer of the raspberry purée on each shell, then arrange in a single layer atop the raspberry purée, cut sides up. The fig halves should fill the tart shell without crowding. Sprinkle lightly with balsamic vinegar and powder thickly with sifted confectioners' sugar.
3. Preheat broiler on highest setting. Place tart(s) on a rack about 2 inches below the flame of the preheated broiler for about 5 minutes, or just until the sugar has caramelized. DON'T BURN!!! Chill. Serve scattered with fresh raspberries and clouds of sweetened whipped cream.
Teacher’s Tips: 1. Only fresh figs will work for this recipe.
2. The number of figs you’ll need will vary with their size, and whether you’re making one large or several smaller tarts.
2. When figs are ripe, they’re very delicate, so wash and dry them with care. Remove the stems before cutting them in half lengthwise.
One of my favorite desserts is Claudia Fleming's fig tart, from her book, "The Last Course." Unlike a lot of fruit tarts, Fleming's is not built atop pastry cream, but a fig jam, made by cooking down some of the figs, reserving the rest to finish off the tart. If you're interested, and don't have access to the book, I'll paraphrase the recipe.
I have to settle for buying my figs at the store, but I remember my aunt having a fig tree. We used to go and pick tons of figs, and eat most before we even got home.
Do you have a good fig jam/jelly recipe? When the slightly bruised figs go on sale really cheap, I'd like to make something like that.