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Anyone Have Ideas or Favourite Recipes that have Dried Figs in the Ingredients?

For New Years Eve I braised some lamb shanks, duck thighs and lamb sausages with dried figs, green olives and roasted cherry tomatoes and the figs added such an interesting dimension to the dish. I would like some more ideas. Tonight I am going to use some chopped figs on one of my pizzas. Thank-you.

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  1. i LOVE figs. on pizza with gorgonzola and prosciutto they are amazing. your nye's dish sounds like i wish i ate at your house!

    i make this for the holidays for parties. it's best after it sits a few days:

    http://gildedfork.com/pan-de-higo-spa...

    5 Replies
    1. re: hotoynoodle

      holy mother of goodness that recipe looks sinfully delicious. Boy am I going to give that a try!

      1. re: HillJ

        it's sossososososo good and wickedly easy. i roll it into a log, wrap it in wax paper, weight it and let it sit at least 4-5 days. shelf-life is long, but not in my house! lol.

        1. re: hotoynoodle

          Once I make the roll I'm going to spend some time thinking of ways to use slices of the fig cake on other desserts or menus. I bet it would work well topped on a creamy dessert or as a side to a fresh salad. I love figs too.

      2. re: hotoynoodle

        hotoynoodle...thank-you so much. That recipe sounds amazing and I am going to make it this week. I would presume that it would keep for quite a while if well wrapped. I would like to serve it on one of my cheese trays.

        1. The original comment has been removed
          1. Marchella Hazan's Polenta Shortcake with figs, raisins and pinenuts

            http://divineambrosia.blogspot.com/20...

            I've made this several times and love it. I've started serving it with Greek yogurt.

            2 Replies
            1. re: c oliver

              That sounds great c oliver. Thanks, I have her book so this recipe will go on my list.

              1. re: Deborah

                I have the book also and hers varies a bit but this is the only online one I can find. I'm not a dessert person at all and I love this. I also like that it's so easy. Don't even need a mixer. I have more figs and raisins should fix another soon.

            2. Slice six pieces of bacon into tiny pieces. Saute until crispy in a good-sized pan (I usually use a 3-qt. saute pan). Reserve. Saute about a pound of shredded brussels sprouts in the bacon fat (you may need to add a little olive oil or other flavorful fat like homemade lard if the bacon didn't render enough). Add the bacon in a couple of minutes, and about a cup of quartered dried figs with a some minced garlic a couple minutes later. Cook until the vegetable is tender and a little browned, usually 10-12 minutes over medium heat. Finish with lots of freshly squeezed lemon juice and adjust for seasoning. A drizzle of balsamic can also be nice. Great as either a side or a bed for slices of roast pork.

              1. I love them in winter fruit salads such as this:
                http://smittenkitchen.com/2008/11/win...
                although i don't use the sugar, or much anyway