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Recipes incorporating figs

swfood Aug 2, 2012 11:32 AM

We realized that we have a fig tree at our house and seems like we have a bounty of figs. Wondering if there are any favorite recipes out there; any meal, any type of preparation. Any other fig tips would be greatly appreciated.

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  1. L.Nightshade RE: swfood Aug 2, 2012 11:39 AM

    Oh, I should have such problems! I've been dying to try this NYT recipe for a Fig Tart with Stilton, Rosemary, and Caramelized Onions. I can't vouch for it, however, as I can never find fresh figs!

    1. biondanonima RE: swfood Aug 2, 2012 11:49 AM

      I found a wonderful recipe here on the Home Cooking board for a fig tapenade - it's basically the same ingredients that you would use for an olive tapenade (olives, capers, etc.) plus fresh figs, a few dried apricots, some walnuts and a little vinegar. It is a rather unappetizing color (at least it was when I made it - sort of a chunky brown mush) but it tastes DIVINE.

      1. jrvedivici RE: swfood Aug 2, 2012 12:11 PM

        Not that this is an official recipe but just thinking about this I think figs would make a wonderful addition to stuffings. I enjoy making a pignoli nut and dried cranberry stuffing for pork chops I could easily see the addition of chopped figs or dates into the mix.

        Also I make a grilled eggplant salad. Slice eggplane about half inch thick place on bbq grill till tender and browned....do the same with some sweet or vidallia onions till tender and lightly browned.....dice into bit size pieces......mixed with seasonings......toss with balsalmic reduction and you have a nice grilled eggplant salad. I could easily see chopped figs adding a nice flavor and texture to that kind of a salad.


        1. BananaBirkLarsen RE: swfood Aug 2, 2012 12:15 PM

          I made some wonderful fig-vanilla preserves last year (Just cooked down a pot full of figs, sugar, lemon juice and a few scraped vanilla beans) and then pureed it so it was nice and smooth. Delicious on toast with peanut butter!

          Also made this wonderful fresh fig cake: http://allrecipes.com/recipe/fresh-fi...

          And roasted figs, stuffed with blue cheese and wrapped with bacon.

          I once had a pizza at a restaurant that was topped with bechamel, poached pears, walnuts and blue cheese. It would be excellent with figs instead of pears.

          They're good sliced into salads with a vinegary dressing.

          Or if you'd prefer, you could just send them all to me. ;)

          2 Replies
          1. re: BananaBirkLarsen
            jrvedivici RE: BananaBirkLarsen Aug 2, 2012 12:22 PM

            Yes yes yes yes.....!! I completely forgot about blue cheese stuffed bacon wrapped figs (and dates)!!! Delicious!!!

            1. re: BananaBirkLarsen
              L.Nightshade RE: BananaBirkLarsen Aug 2, 2012 12:25 PM

              Oh yes stuffed figs! I once had fresh figs stuffed with mascarpone and wrapped with crispy grape leaves. I don't actually know how the grape leaves got all toasty without the mascarpone getting all melty, but I'd be willing to try it!

            2. w
              wyogal RE: swfood Aug 2, 2012 12:29 PM

              I've never had a fresh fig, how does one prep them for recipes? Just cut the stem off? are they peeled or anything? I suppose I could google it... like everything else! ha! I saw some at Natural grocers, but they were over $6 for a package of 6!

              5 Replies
              1. re: wyogal
                biondanonima RE: wyogal Aug 2, 2012 12:34 PM

                No need to peel, just remove the stem and eat. They are delicious with cheese, pork products, etc. BTW, my Costco carries a 2lb package (with about 20 figs in it) for something like $4 - it's a steal.

                1. re: wyogal
                  L.Nightshade RE: wyogal Aug 2, 2012 12:39 PM

                  Alan Bates offers a rather steamy lesson in eating figs here:

                  1. re: L.Nightshade
                    roxlet RE: L.Nightshade Aug 2, 2012 12:46 PM

                    I loved that film! Great clip.

                    1. re: L.Nightshade
                      wyogal RE: L.Nightshade Aug 2, 2012 12:50 PM


                    2. re: wyogal
                      wyogal RE: wyogal Aug 2, 2012 12:41 PM

                      Replying to you both.... Thanks!

                    3. shanagain RE: swfood Aug 2, 2012 01:10 PM

                      This is one of my favorite recipes, it uses pork loin chops, figs, chipotle powder and red wine (along with a few other things) and is absolutely delicious, though I admit it sounds odd. I always use more figs, btw.

                      1. d
                        dianne0712 RE: swfood Aug 2, 2012 03:53 PM

                        They're a dollar a piece here in St. Catharines too.
                        As for the best way, grill them and top with goat cheese, chopped walnuts and a drizzle of honey. I serve these as apps on their own, but they are also good with a tossed salad of mesculin with a vinagrette.

                        1. lamb_da_calculus RE: swfood Aug 2, 2012 04:10 PM

                          Figs, honey, nuts, and blue cheese are a pretty classic grouping, I think. One preparation I've wanted to try is honey-drizzled roasted figs stuffed with blue cheese and nuts. Goat cheese or mascarpone could probably substitute for the blue cheese, and walnuts and pistachios and almonds are all good nuts.

                          More out there is duck and fig and vinegar, but it pops up a reasonable amount.

                          1 Reply
                          1. re: lamb_da_calculus
                            escondido123 RE: lamb_da_calculus Aug 2, 2012 04:37 PM

                            We split figs in half and then top with Roquefort and walnuts and put under the broiler until brown. Yummy. Saw a recipe last month that involved stuffing them with goat cheese, wrapping in proscuitto and then frying on all sides until browned and melty inside. I also toss them into salads with a Roquefort vinaigrette.

                          2. c
                            Chowrin RE: swfood Aug 2, 2012 04:12 PM

                            fig cake, though that generally comes from a jar. if you've too many..

                            1. LNG212 RE: swfood Aug 2, 2012 04:16 PM

                              We made this provence-style pearl couscous with figs & lavender: http://www.vegetariantimes.com/recipe... . It was quite delicious. My sister grilled lamb to go with it.

                              1. roxlet RE: swfood Aug 2, 2012 04:57 PM

                                I have a fig tree absolutely dripping with figs -- must be the hot weather we've had this year. My figs don't ripen until September, and I'm not sure what to do with my bounty. I eat them out of hand, but my husband is not a fan. I told my son he could clean up with a fig stand in the driveway!

                                1. j
                                  John Francis RE: swfood Aug 2, 2012 10:56 PM

                                  Jacques P├ępin's figs and walnuts, at ca. 8:00:


                                  1. chicgail RE: swfood Aug 3, 2012 04:23 AM

                                    Cut them in half and grill them. Top each grilled half of a fig with ricotta, goat cheese or a mild blue. Add a crispy slide of good bread and you have a crostini.

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