Fresh figs won't be in season for another few months, and even when they do show up in markets, we don't go nuts over them. We too often get a bad batch that's mealy and bland.
Fig jams and preserves, however, are one of our favorite pantry staples. They aren't always easy to find amidst the apricot and raspberry jams on the shelves, but they are worth tracking down.
Click below for a few ways to use them in appetizers and main dishes...
Figs are often seen paired with cheeses or wrapped in prosciutto, as they are a great accompaniment to savory dishes. Same goes for the preserves, in our opinion. The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.
A friend gave us this appetizer tip, which we've used many times to great fanfare: Slice a baguette in half, lengthwise, and spread each side with fig preserves. Lay a few slices of prosciutto on top, then layer on slices of brie. Put under the broiler long enough for the cheese to melt, then slice into small sections and serve.
We've also topped crackers with ricotta and fig preserves, which almost tastes like dessert. And fig preserves would be a nice change from apricot in our Chicken with Shallot-Apricot Sauce.
In New York, we find them at Garden of Eden.
Any other uses for fig preserves out there?
Related: Seasonal Recipe Spotlight: Figs
(Image: St. Dalfour)
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By the way, to make your own fig spread -- 16 oz dried figs, chopped (cut off the hard stem). Put in a saucepan with 3 tablespoons sugar (more or less, to taste), cover with water, and cook until figs are soft. Let cool and puree in a food processor until smooth. Great as a spread for a grilled cheese sandwich, preferably with nice, sharp cheese, and apples or pears.
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Best app ever at a party: pepper water crackers with a slice of aged cheddar, a tart green apple, and a dollop of fig preserves. Divine.
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*is spoiled* A couple of friends of mine have trees and neither eats figs. I'm more than happy to help them out! Maybe I'll make my own fig preserves, but I'll have to strain to get rid of the seeds. I HATE them except in fresh figs for some reason.
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My favorite panino is prosciutto, gorgonzola, arugula, and fig preserves. My Italian friends taught me the joy of fresh bread spread with fig preserves and topped with fresh pecorino cheese for breakfast. Fig preserves with ham and blue cheese wrapped in phyllo make an excellent, elegant appetizer.
Pretty much any pork product makes a good match, I think. A dollop of fig preserves would make an excellent topper to pork chops or medallions, maybe served on a bed of arugula.
view chowbella's profile
my mom makes us a few jars of fig preserves every summer. we serve some to our most beloved guests
view Kate (NC)'s profile
My favorite dessert is fresh figs with gorgonzola, drizzled with honey.
Fantastic!
www.thebitterfoodie.blogspot.com
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Goat cheese and fig preserves baked inside puff pastry. Gooey and delicious!
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