HOME > Chowhound > Home Cooking >

What to do with figs???

p
peskin Aug 14, 2011 02:11 PM

I have figs coming out of my ears now. They're growing everywhere around me, and they're all ripe now. I have a million figs that I can be cooking with right now, but I don't know what to do with them.
Got any fig recipes that aren't jam?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. monavano RE: peskin Aug 14, 2011 02:13 PM

    Make a gastrique and serve over poultry or pork. Keeps for a while in the fridge too.

    2 Replies
    1. re: monavano
      p
      peskin RE: monavano Aug 14, 2011 02:17 PM

      What is a gastrique? I tried cooking down the figs and serving it over chicken last year, but I didn't add other stuff to it and it was kind of blah tasting.

      1. re: peskin
        monavano RE: peskin Aug 14, 2011 03:07 PM

        Basically equal parts vinegar and honey. Do a cup each, throw in the figs and simmer until nice and thick, about 30 minutes.
        Very easy.
        I like to use banyuls but sherry vinegar works very nicely and is easier to find.

    2. e
      escondido123 RE: peskin Aug 14, 2011 02:17 PM

      Fresh figs so great with blue cheeses, proscuitto and walnuts. You can split figs and bake them at high temp with the other ingredients on top or use them all to make incredible pizzas. Folded into yogurt or whipped cream for breakfast/dessert. You could also dry them in the oven though I've never had enough to warrant that.

      4 Replies
      1. re: escondido123
        p
        peskin RE: escondido123 Aug 14, 2011 02:21 PM

        I have a dehydrator, I can just imagine that it would take years for a fig to dry as they're so incredibly moist and here, they're roughly the size of a small apple.
        Bake figs with what on top of them?

        1. re: peskin
          sunshine842 RE: peskin Aug 14, 2011 02:28 PM

          a little honey, then top with some vanilla ice cream.

          1. re: sunshine842
            h
            Harters RE: sunshine842 Aug 14, 2011 02:37 PM

            Honey, yoghurt, scattering of pistachios

          2. re: peskin
            e
            escondido123 RE: peskin Aug 15, 2011 08:49 AM

            Split and baked in a casserole with the blue cheese, proscuitto and walnuts I mentioned above--same ingredients for the pizza. As to dehydrating, I believe you would slice them first or maybe cut into wedges given the size.

        2. p
          peskin RE: peskin Aug 14, 2011 02:38 PM

          Oh, and because too many figs at once time can cause stomach issues, if you have a suggestion for figs that can be preserved, either frozen, or canned, or dehydrated, that's even better for me so I don't need to eat them all up now.

          1. f
            foodieseattlelady RE: peskin Aug 14, 2011 02:56 PM

            My favorite thing to do is cut them in half, drizzle them with honey and put blue cheese on top of them. Then, roast them at 400 for 15 minutes. Sprinkle good finishing salt and cracked black pepper on top before serving. Enjoy!

            1. monavano RE: peskin Aug 14, 2011 03:09 PM

              You could make a savory compote to go over seared meat like chicken or again, pork. Caramelize onions, add figs, chicken stock and simmer until tender. Add some jam (apricot or berry) to thicken and serve over meat.
              I also like to add some herbs like thyme or rosemary.

              1. n
                nemo RE: peskin Aug 14, 2011 03:23 PM

                Here's a thread that might give you some ideas.

                http://chowhound.chow.com/topics/532623

                Also, Pan de Higo and fig jam. I've fallen in love with fig balsamic vinegar, but it's pretty pricey. So I bought a jar of fig jam, a medium-priced balsamic, and make my own. It's great on plain salad greens or salad greens with apple, pear, and/or cheese (bleu, Parm curls).

                1. meatn3 RE: peskin Aug 14, 2011 03:24 PM

                  I've done a sweet/sour pickled fig, processed in a water bath canner. Also made a delicious green fig in vanilla syrup - needs to be processed in a pressure canner since there is no acid.

                  I'm planning to dehydrate a bunch too. If they are large just slice them to a uniform thickness!

                  I just picked half a grocery paper sack full. I know you wanted non-jam ideas, but I'll throw them out for the hive mind. This batch I'll try three jams:

                  fig/pear
                  fig/muscadine
                  fig/sherry/fennel

                  My last fig jam was with ginger and lemon.

                  I absolutely love figs!

                  1. tim irvine RE: peskin Aug 14, 2011 07:33 PM

                    Throw some in a tagine? They be good with lamb shoulder. They also make a wonderful, easy tart with puff paste (I said easy, so it must be pepperidge farms), some goat cheese, thyme, and caramelized onions. Serve with a roast of some sort instead of potatoes or other starch.

                    1. Shrinkrap RE: peskin Aug 14, 2011 07:45 PM

                      Preserved figs (not fig preserves)

                      I like the first one because you do a little over several days and it's not such an ordeal.

                      http://heshechewchew.blogspot.com/200...

                      or

                      http://www.epicurious.com/recipes/foo...

                      Almost like fresh!

                      1. a
                        anakalia RE: peskin Aug 14, 2011 07:48 PM

                        Whatever you do, don't be lured into making a type of "fig milkshake" as I was, last week. Didn't taste good at all! :)

                        1. l
                          luciaannek RE: peskin Aug 15, 2011 08:09 AM

                          put them on ham sandwiches.

                          1. j
                            JasFoodie RE: peskin Aug 15, 2011 11:52 AM

                            I got a few in my CSA basket a couple of years back and was totally baffled what todo with them. Then I discovered this combination.

                            Split in half (or quarters if really big), wrap in a piece of bacon and cook till bacon is crispy. Meanwhile reduce some balsamic vinegar till syrupy. Drizzle bacon wrapped figs with balsamic, honey, and blue cheese.

                            EAT.

                            1. biondanonima RE: peskin Aug 15, 2011 12:41 PM

                              I love figs braised in red wine - they're delicious with duck or pork, alongside cheeses, on sandwiches, or just by themselves. Any drinkable red will do - I usually have merlot, syrah or cabernet in the house so that's what I end up using.

                              Show Hidden Posts