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What do do with fresh figs that are going bad quickly?

MIL bought 2 pints of fresh figs. I just opened them and realized they're getting really soft and look like they're about to turn. I put them in the fridge, but what can do with them? I can only eat so many plain ones!

We have the grill...don't really cook inside in the summer. Open to most any ideas I guess?!


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  1. You can make fig ice cream. Or a fig crostata. But those are really inside cooking jobs.

    1. Fig Arugula Bruschetta - just tried this participating in this month's COTM from Italian Easy.
      Cut figs into eighths and toss with olive oil and balsamic vinegar. Add arugula and serve as is or top top of bruschetta. The sweetness of the figs pairs well with the peppery arugula.

      1. Baked Prosciutto wrapped figs...


        But you might be able to do these on the grill too.

        1 Reply
        1. re: Philly Ray

          Figs are even great with just plain old bacon wrapped around them, if you don't have prosciutto. And while a nub of cheese stuffing is tasty, they great without stuffing too. To use the grill instead of the oven, I just put them in an old pie plate (something I don't mind if it gets blackened on the grill). I've seen recipes where you skewer the figs and and put them directly on the grill, but then you lose all those lovely bacony figgy juices. Yum!

          I also like to cut them in half and simmer them slowly in marsala or red wine and spices (cinnamon, allspice, cloves, etc.). Sometimes I'll remove the figs once they're thoroughly poached and boil the juices down to make a thicker syrup. Lovely by themselves, over ice cream or cake, with a dollop of yogurt, etc.

        2. they're *amazing on the grill. cut in half, brush with oil and grill, cut side down, for a few minutes until the sugars start to caramelize. you can also grill them whole just until they seem like they're about to burst. YUM. if you want something savory, serve with feta, goat or blue cheese, fresh herbs (thyme, basil or rosemary), and prosciutto. for sweet, try mascarpone or ricotta & honey...you can even finish with a drizzle of good balsamic.

          1. You can make caramelized figs to serve over ice cream, rice pudding, etc. On the stovetop, add some butter & brown sugar to a skillet, add halved figs, cut side down and allow them to cook over medium low heat until golden and caramelized, turn over & repeat process.

            You can also toast some sliced italian or french bread on both sides in butter in a skillet; top with sliced figs, crumbled queso fresco and a good grind of black pepper. Turn the heat off and allow them to retain the heat for five minutes. Drizzle with balsamic viengar or a light drizzle of champagne vinegar. Serve for an app or a meal if you add some sliced proscuitto & a salad.

              1. re: ipsedixit

                i can't believe i didn't think to suggest that - i had figs in my protein shake just this morning!

                1. re: ipsedixit

                  mmmm! Didn't think about figs! I love them, what combo of other ingredients do you use?

                2. I just grilled some tonight. I cut in half--put a little oil on the skin side & put them directly on the grill. I usually top with a piece of blue cheese or goat cheese but tonight i used a slice of pecorino romano on each one. Closed lid on the grill & let the cheese melt & the bottoms gets crispy. I ate 5 figs all by myself this way.
                  Or you could make fig jam.

                  1. In the COTM this month for Pasta. there is a pasta with figs recipe. It was written about with details in that thread this month.

                    1 Reply
                    1. re: roxlet

                      Thank you for all the suggestions! Unfortunately, (or fortunately) we wound up eating the majority of them, and then gave up on the last half of the pint as it was seriously mushy and looking a little past it's prime.
                      Will definitely save the suggestions for future reference though!

                    2. Remove stems, chop figs, cover with fresh OJ. Freeze and use in smoothies, ice cream, or sorbet.

                      1. Sad to see superabundance-induced stress. One of the best galettes I've ever made was a fig gallete with fresh lemon juice and I forget what else, mainly fig. Baking it that way forgives over-ripeness.

                        1. Remember, they're best just before the birds get them. Very soft, wrinkled and prune-y -- that's when they're at their peak. A smear of creamy blue cheese with them. A ribbon of prosciutto. Roasted with port. Grilled with balsamic syrup. In Middle-Eastern and Mediterranean stews/tagines. Cooked in alcohol and then used in ice cream. Made into a conserve or jam. On top of yogurt with sliced almonds. Clafouti. A tart. Plain.

                          1. Two things come to mind: Fig jam (very good) and braised chicken with figs (I don't have the recipe handy but it has juniper berries in it and, of course, figs. I used dried figs but fresh might be kind of sexy.)

                            1. I make a fig tapenade that I think I got here, served over crumbled cheese, that I dream about. And unbelievably, I am about to go into the kitchen this very minute to make as I have half a flat that will mold if I don't do something quick. I'll post the recipe later but it is very simple.

                              1. I'm usually gifted with figs, so when I get a big bag full and they start getting soft. I make fig and raspberry jam, which then becomes fig cookies. Or I mix them in with apples for a wonderful pie.

                                1. I chop up 3 or 4...overripe is just fine...and add them with some dark brown sugar and some cream .. to my old-fashioned oatmeal in the morning ..mmm...life is good.

                                  1. grill them to caramelize and/or make a sauce to serve over vanilla ice cream; or over crepes filled with masacarpone and blue cheeses, and sprinkled with toasted walnuts.

                                    and i know you said you don't cook inside, but i would also consider layering them into a breakfast strata.