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

Deborah Jan 2, 2011 11:40 AM

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. hotoynoodle RE: Deborah Jan 2, 2011 11:44 AM

    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:


    5 Replies
    1. re: hotoynoodle
      HillJ RE: hotoynoodle Jan 2, 2011 11:58 AM

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

      1. re: HillJ
        hotoynoodle RE: HillJ Jan 2, 2011 12:01 PM

        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
          HillJ RE: hotoynoodle Jan 2, 2011 12:05 PM

          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
        Deborah RE: hotoynoodle Jan 2, 2011 12:00 PM

        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. re: hotoynoodle
          maplesugar RE: hotoynoodle Jan 8, 2011 06:04 PM

          similar to pan de higo but in smaller bites: http://theendivechronicles.com/2008/1...

        2. c oliver RE: Deborah Jan 2, 2011 12:22 PM

          Marchella Hazan's Polenta Shortcake with figs, raisins and pinenuts


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

          2 Replies
          1. re: c oliver
            Deborah RE: c oliver Jan 2, 2011 02:30 PM

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

            1. re: Deborah
              c oliver RE: Deborah Jan 2, 2011 02:52 PM

              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. eight_inch_pestle RE: Deborah Jan 2, 2011 12:35 PM

            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. m
              magiesmom RE: Deborah Jan 2, 2011 02:03 PM

              I love them in winter fruit salads such as this:
              although i don't use the sugar, or much anyway

              1. e
                Erika L RE: Deborah Jan 2, 2011 02:16 PM

                A vegan version of Brussels sprouts and figs: Trim and quarter about a pound of sprouts. De-stem and quarter about a cup of dried figs. Put the sprouts and figs into a hot skillet and add about 1/3 water. Clamp on the lid and bring to a boil, then simmer till the sprouts are tender. Add 1 - 2 Tbsp of vinegar (I like sherry but balsamic is also good) and correct the seasoning. I like this serve with toasted, salted, chopped hazelnuts on top.

                Also: make your favorite chicken salad (hot or cold) and add halved dried figs.

                Chop a big handful of figs and let them set with some port for a few hours. Stir into your favorite bread pudding recipe.

                1. ipsedixit RE: Deborah Jan 2, 2011 02:17 PM

                  Stuff them into baked apples.

                  1. chefathome RE: Deborah Jan 2, 2011 02:59 PM

                    I love them roasted with grapes and braised chicken thighs and topped with caramelized onion or crispy shallots. Also in a savoury orange pan sauce for poultry or pork. Tagine with figs is also a winner. I also make a killer sweet and savoury caramelized onion and fig jam that goes especially well with duck or game.

                    Simply served with Parmesan and drizzled with a wildflower honey.

                    1. goodhealthgourmet RE: Deborah Jan 2, 2011 03:34 PM


                      feel free to use cow's milk instead of almond...and since you probably don't have any Ficoco spread on hand, you can easily make a substitute - just puree a few soaked/hydrated figs with a teaspoon of cocoa and a drizzle of honey or a pinch of sugar.

                      1 Reply
                      1. re: goodhealthgourmet
                        italy531 RE: goodhealthgourmet Jan 3, 2011 09:45 AM

                        There is a pork loin with a wine fig sauce on foodnetwork.com by Giada that is very tasty.

                      2. f
                        flashria RE: Deborah Jan 3, 2011 09:53 AM

                        chop them, soak in brandy or other liqueur, then stir into melted chocolate and cream with large pieces of almond, small pieces of stem ginger and amaretti chunks - chill and cut into small pieces as petits fours.

                        1. l
                          LolaP RE: Deborah Jan 3, 2011 10:53 AM

                          Cuccidati! Yummy.

                          1. aqn RE: Deborah Jan 8, 2011 05:37 PM

                            I made a bunch of this fruitcake as holiday gifts:

                            Spiced Rum Fruitcake

                            I substituted dried Mission figs for the dried apple.

                            1 Reply
                            1. re: aqn
                              c oliver RE: aqn Jan 8, 2011 05:47 PM

                              Now that's a great sounding fruitcake. I've saved this. thanks.

                            2. chefathome RE: Deborah Jan 8, 2011 05:50 PM

                              When I make homemade granola I throw in lots of diced dried figs, apricots, apple, cranberries and so on.

                              4 Replies
                              1. re: chefathome
                                HillJ RE: chefathome Jan 8, 2011 06:26 PM


                                Have you tried this fruitcake bar by David Lebovitz. So easy and so darn good!

                                1. re: HillJ
                                  chefathome RE: HillJ Jan 9, 2011 10:29 AM

                                  No, actually, but this looks scrumptious! It sort of reminds me of Siena panforte. I will definitely make it - love this kind of thing. Thanks for the link.

                                  1. re: HillJ
                                    Deborah RE: HillJ Jan 19, 2011 04:06 AM

                                    HillJ this fruitcake sounds great. The dates would be replaced with dried figs. I would love to try and slice thin and serve with some cheese. Thanks for the link!

                                    1. re: Deborah
                                      HillJ RE: Deborah Jan 19, 2011 04:33 AM

                                      Yes you could sub figs for dates or you could do half dates, half figs and follow the recipe as is. You know I've always made them like a health bar for my family; never thought to serve them with thin slices of cheese. Great idea.

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