It's tempting to wax eloquent on figs, with their fabled history, ancient origins and jewel-like interiors. But the first time we tried a fresh fig, we were disappointed. It was watery and rather bland. So we cooked the rest of that pint into rich jam, which is still how we like them best.
Chances are though that the disappointing fig was an early-season version, known for being rather weak. Second season figs, like the ones flooding California markets right now, are richer and sweeter - better for eating raw. We had a plate of figs with a triple-cream cheese and crackers a couple weekends ago, and it was sublime. What's your favorite way to eat figs? Some of ours below...
A basic homemade fig jam is marvelous - just cook with rum, sugar, and lemon peel. Sometimes we add toasted sesame seeds - you can see our basic recipe at Epicurious: Fig-Sesame Jam.
We're also drawn to combining sweet figs with savory ingredients, like in Heidi's Sage, Walnut and Dried Fig Stuffing. This Cream Cheese, Dried Fig, and Walnut Spread with Smoked Salmon looks heavenly too.
Try grilling figs with ham, or on bread, with Gorgonzola.
You can also just drizzle them with a little honey and roast, then serve on top of panna cotta, custard, or ice cream. Their sweet, slightly smoky flavor always tastes like early fall to us. What do you do with your figs?
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I love to make fig compote -- Gently peel the skin off the fig (you can put them in boiling water for few seconds just like you would with tomatoes), and then put them in a small pot with 2 cups of water, 100 grams sugar, juice of 1/2 lemon, let it boil and then, simmer for 10-15 minutes. Yum-O!
stuffed with blue cheese, wrapped in prosciutto, and baked for a bit
Yeah, I do like my figs cooked better than raw. A fig bruschetta is nice: layer taleggio cheese, arugula, and roasted figs. Quick blast in the broiler to melt the cheese. Super great.
I second kdka. I love the contrast of flavors.
I managed to find a perfect pint at my local whole foods a efw weeks ago, my first fresh figs. I ate a few fresh, but really wanted to experiment with cooking them, and turned them into a pasta dish with pan fried lamb pieces, caramelizing the figs in a little butter, and some preserved lemon for acidity. I can't remember what else I threw in there, but each crispy, candy-sweet bite was an explosion in my mouth. California, please send some of those to NY!
My favorite way to eat figs is off the tree in my parents' jungley back yard.
If one can't get figs fresh, I have been surprisingly pleased with dried figs that often come in little wheel-like bundles, say at the East Village Cheese Shop. I like to slice them and add them to the boiling milk when I make cream of wheat, or soak them in white wine, water and lemon juice and add them to a fresh fruit salad as a little chewy bit.
My only recollection of fig eating involved slicing dried figs and inserting a little log of almond paste. The result was very sweet, too sweet. Ive not tried them since. I think cheese with them would have been better. I've never understood why we take something really sweet and add more sweet--like sweet potatoes haha.
Some pretty but tasteless figs from the grocery store were much improved with a few drops of balsamic vinegar and some goat cheese.
It's so misleading when they're tasteless, because when they're good, they're like nothing else.
But like kdka, a little gorgonzola and prosciutto helps to make a very tasty bite even tastier.
The farmer's market has had some amazing figs lately out here in Northern California. I use the black mission figs, but have tried this easy recipe with the others—mix and match is always fun! Cut the figs in half, drizzle with a tiny bit of honey, crumble goat cheese over the top of everything, then drizzle a tiny bit more honey. Top with toasted walnuts and cracked black pepper and drizzle a bit more honey. The little drizzles of honey between steps helps keep everything sticking together in one big ooey-gooey pile of YUMMY!
my favorite fruit, eaten my favorite way:
quarter the fruit
drizzle with tj's extra virgin california olive oil
sprinkle with salt and pepper
try not to eat all the figs in one sitting
(even better accompanied by red wine, vermouth rosso on ice or a mix of vermouth rosso on either white wine or prosecco over ice.)
tj's (la) has had some amazing organic figs so this has been my go to "after work while making dinner" snack. also breakfast (without the wine)
abby, I'm going to try that tonight as a salad course substitute!
lately I've been quartering mission figs on my fage greek yogurt and drizzling with honey... makes for quite a lush breakfast.