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Dried Figs

I love dried mission figs and thought I would like most types of dried figs. But I bought some golden figs and I think I might like them in another form. Does any one have a idea of a recipe using dried figs. Maybe a fig jam or something.

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  1. I saw a chef on TV reconstitute dried figs in Cabernet Sauvignon. It was served with either steak or pork. I always wanted to do it. Never did.

    1 Reply
    1. re: Chinon00

      Chinon00, that sounds really delicious! Figs are my fav fruit; in all forms. I could go thru a batch with a bar of fresh goat cheese, some honey and a glass of wine and be very happy! They work great chopped into muffin batter or warmed in red wine as a fruit sauce for cake or ice cream. Figs on salad, wrapped inside a chicken breast with herbs. Added to rice pudding or savory rice. I love dried figs on pizza with onions, apples, cheese and herbs. Endless possibilities.

    2. I bookmarked but have yet to make Chicken with Figs from the PBS Create show, Daisy Cooks. http://www.daisymartinez.com/recipes/... It sounds very delicious. The recipe for the brown sauce that is part of the dish would have lots of other potential uses.

      6 Replies
      1. re: greygarious

        I bet that would be good with a turkey broil!

        1. re: HillJ

          She explained that it is her simplified version of Sauce Espanol.

          1. re: greygarious

            That is a delicious sounding chicken dish and her version of brown sauce is easy enough.

            I've reconstituted them in port with a few lemon rind strips and whole cloves thrown in, for pork roasts with caramelized cipollini onions, and like to bake with them around the holidays.

            Here's an interesting adult version of a oatmeal cookie, with figs and brandy:


            1. re: bushwickgirl

              Well that Oatmeal cookie sounds good but I don't cook or drink any alcohol. But it did give me a idea to put some slices of the dried figs into Oatmeal especially it its a overnight oatmeal in the slow cooker. As long as their was enough liquid I would assume the oatmeal will cook fine and the figs would get reconstituted.

              1. re: LEsherick2008

                Yes, I would think they'd be fine.

                You can sub reconstituted diced figs in any oatmeal cookie recipe that calls for raisins, which most do, and add a little orange zest. If you wanted to use the recipe linked above, use hot orange juice for reconstituting and add a tablespoon of that, instead of the brandy, to the dough. No need for brandy at all.

            2. re: greygarious

              and I replied that it would go lovely with a roasted turkeybroil. Thanks!

        2. I made a duck dish recently with red wine pan-roasted figs that was really awesome - I used fresh but you could definitely reconstitute dry, especially the golden ones (which are larger and moister generally than dry mission figs). You could also just make a quick compote by reconstituting chopped figs in a mixture of wine, balsamic and a little sugar, and serve it with goat cheese or another strong cheese on toasted baguette slices.

          1. This will be the least helpful post in the history of Chowhound but....

            My mom has a tradition of serving us these dried figs as-is in a bowl on the Xmas table, as you would cashews and cookies and whatnot.

            She'd tell us it was 'baby Jesus' shit'.
            I still gobbled them furiously.

            1 Reply
            1. re: AnchovyBourdain

              Must agree with your mother - I've never come across a "recipe" for dried figs that beats eating them as is. I currently have a bag of mini-figs (about the size of your thumbnail) that are just delicious.

            2. Figs are the oldest new fruit on the planet. Many people are just now discovering how good and good for you they are.

              You can purchase Mission or golden figs on line at http://www.valleyfig.com/ where you can also find recipes and tips. The girlandthefig restaurant in Sonoma, http://www.thegirlandthefig.com/, has a variety of fig items as does Stonewall Kitchens, http://www.stonewallkitchen.com/. More recipes can be found at http://www.californiafigs.com/.


              1. I make this with any dried figs and the port is actually optional:

                Dried Fig Jam with Port
                28 ounces figs, dried
                5 cups water
                1 lemon, quartered, sliced thinly, seeds removed
                3 cups sugar
                1 teaspoon ground cardamom seeds
                1 tablespoon port

                Place figs in 4 qt pot. Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them. Remove figs from the dark water with a slotted spoon. Reserve the water.

                Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor.

                Add lemon and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes.

                Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes. Jam should be slightly thickened.

                Remove from heat. Stir in the port and cardamom.

                Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4" headspace. Seal jars according to manufacturer's instructions. Process jars for 15 minutes in a boiling water bath.

                You don't have to process it if you fridge it and you can halve the recipe. I use it with goat cheese for apps (it's good with an aged xx-sharp cheddar too), a glaze for chicken or pork, layer it in granola bars, use it in place of raisin mix in raisin stuffed cookies, filling for spice cake and ginger bread, and sometimes a spoonful straight out of the jar!

                7 Replies
                1. re: morwen

                  This sounds great, certainly easy enough, what's the approximate yield?

                  Thanks for posting this!

                  1. re: bushwickgirl

                    I think I get maybe 5-6 half pints from it. It was reserve champion at our 2009 county fair!

                    1. re: morwen

                      Very nice for you! Not to get too personal, but you do a ton of canning and preserving, are you feeding an army?;-) I have so little space for storage now, and there's only two of us, with somewhat limited appetites, so I don't do much anymore, but sure loved it back in the day. As far as preserving and canning info goes, you're just the best here @ chow.

                      Another quick question, fig type?

                      1. re: bushwickgirl

                        Wow! Thanks, that's quite the compliment!

                        There's only two of us but the vast majority of what we eat year round comes from our garden or is local grown/raised so when it's in season it must be put up. We just acquired 2 more acres and are considering a couple of Dexter cows for milk, dairy products, and meat, and expanding the chicken flock to include broilers as well as layers.

                        We had a freezer scare last year so until I find freezer alarms (I haven't found one yet) I try to do as much as possible in a shelf stable product. Also, my freezer real estate is limited. I've had to get creative with storage so until my dream pantry and cold cellar get built I squirrel stuff in some odd places.

                        We run a bed & breakfast so serving our own fruits, jams, jellies, preserves, eggs, etc. is a priority for me. We actually consume little of the sweet stuff ourselves, but our guests consume a lot! They're on vacation, calories don't count!

                        I use any dried figs I have handy for the jam. If I have enough of our own it's brown turkey or celeste but I usually reserve those for fresh eating. Our local organic store generally has dried brown turkeys but I'll use whatever they have.

                        1. re: morwen

                          Thank you for the fig info. I'll let you know how it turns out; I think it'll be great.

                          Now I understand why you put up so much, and I'm sure your guests must enjoy it tremendously. I've only stayed at one B & B in my life and the food was less than I hoped for, pretty pedestrian, although the setting and the hosts were very nice. I think it must be a great way to live and make a living, especially in the beautiful state where you live.

                          You must be a very busy person, hopefully you have lots of help, although very busy with food related endeavors is not really work to me.

                          1. re: bushwickgirl

                            We mostly vacation in Ireland staying at B&Bs and when we plan the trips we check out websites to see A) if the B&B publishes their menu and B) if they've won any awards. No menu, we move on to the next site. Next issue of importance: what towns and villages have farmers markets and which days, and what festivals are happening. Then we schedule our sightseeing around that. So far we've hit mostly winners with only a couple cases of hosts resting on past laurels! We're also not sure anymore if we're traveling there for the food or the culture!

                            I'm putting in longer, harder hours than I have at any job before except possibly in a pro kitchen. But I wouldn't go back. So far, no help but if we're as busy next year as this year I'm hoping for a helper. Especially since we're adding preserving classes!

                            1. re: morwen

                              So nice, and thanks for the B & B tips. Hope to make it to Ireland some day, I have relatives there. Preserving classes will add great interest for your business. As you know, there's a new generation wanting to learn, and an older generation wanted to get started again.

                2. After roasting a pork loin, take it out of the pan. Add a little more olive oil if needed and saute some shallots and chopped figs. Deglaze with some wine or broth, season and you've got a great sauce for that tenderloin.

                  *Don't forget that the handles of that pan will be really hot! When I made this the first time it slipped my mind I got the worst burn of my life!

                  1. this stuff keeps well and is great on a cheese platter:

                    Pan de Higo

                    500g Dried Figs
                    200g Whole Almonds
                    2 tbs Sesame Seeds
                    2 tsp Runny Honey
                    3 tsp Ground Cinnamon
                    1/2 tsp Cloves
                    1/2 tsp Aniseeds
                    3-4 tsp Brandy
                    2 Sheets of Rice Paper
                    Toast the almonds in a dry frying pan on a low heat or in a low oven until a nut squeaks when bitten (let it cool a little first!) - don't let them colour or they will taste bitter. Grind in a food processor until some are powder and some left in chunks. Put into a mixing bowl. Finely grind the cloves and aniseeds with a small pinch of salt and the same of sugar. Add this to the bowl with the cinnamon.

                    Chop the hard stalks from the figs, quarter and mince in the food processor until they form a sticky ball. Add this to the bowl, scraping all the sticky fig from the processor bowl. Drizzle over the honey and half the brandy and work into a paste with your hands, add the rest of the brandy if you think it needs it.

                    Place a large piece of greaseproof paper on a board and top with a sheet of rice paper. Turn the whole lot onto the rice paper, smooth out till it is about and inch thick all over and smooth another sheet of rice paper on top. Wrap the greaseproof around to enclose the whole thing, put a hard back book or board on top and weight down with something heavy (I use kilner jars full of water). Leave for a few days to firm up and then it can be sliced. You can trim it up to neaten the shape. Keep wrapped in the greaseproof in an airtight container. It should keep for a month or so in a cool place.

                      1. Here's an interesting fig tidbit, "found on the web" and has no bearing on my love for figs nor have I ever experienced any stomach upset when consuming lbs. them, but :

                        "Consumers who enjoy figs should remember to drink lots of water with them, as the delectable fruits can cause stomach upset. Water helps to dilute the natural oxalates in the figs, making them easier on the digestion, kidneys, and liver."

                        Ok, now for the good news, " In addition to tasting rather nice, figs are also high in fiber, potassium, and manganese, making them a reasonably healthy food."

                        No indication in the article whether they were referring to fresh or dried.

                        Please eat figs responsibly. ;-))

                        5 Replies
                        1. re: bushwickgirl

                          i could give you a VERY long list of foods high in oxalates, and our bodies also convert other substances into them, so they're always in our system.

                          i don't know where you got that information, but oxalates don't cause stomach upset. they can, however, lead to the formation of kidney stones in people who are prone to them. the high level of fructose is more likely the causes of gastric distress in sensitive individuals if one eats too many figs :)

                          1. re: goodhealthgourmet

                            As I wrote, "found on the web" and I wasn't implying that the info was gospel. It does state that figs consumption diluted with water are easier on digestion, kidneys and liver, so I guess the author got it somewhat right. You know how info on the web goes. Good the have the whole story, thanks.

                            As for gastric distress from fructose, I certainly have experienced that, after consuming an entire box of dried apricots on one occasion. ;-)

                            1. re: bushwickgirl

                              i didn't think you were preaching it as gospel, just wanted to clarify. and yes, we've all been there with the entire box of dried apricots, or dates, or figs, or even prunes...at the very least do yourself a favor & stick to organic or non-preserved ones because those sulfites will make it even worse! ;)

                              1. re: goodhealthgourmet

                                "stick to organic or non-preserved ones"

                                And this is what I do now. I am quite sensitive to sulfites. The apricot incident is 25 years gone, but not forgotten.

                                1. re: bushwickgirl

                                  i learned about my sensitivity the hard way as well...some lessons you just don't forget ;)

                        2. How about dried figs simmered in Cognac, then combined with chocolate, and hazelnuts and other stuff to make a cake (my favourite cake)? I posted the recipe on this board a while ago. Here`s the link:


                          Another Chowhound (Cynsa) made it recently, and loved it.

                          1 Reply
                          1. re: souschef

                            My goodness, I would love that as well. I would buy an 8" springform just for that cake (I really need one anyway, but now I have a very good reason.) Thanks, sous!