Does anybody know of any good recipies that use freash figs?!
Answers: I just bought some freash figs from my fruit shop. I love figs and I would like to do something interesting with them rather than just eat them as they are
Fig ang goat cheese tarts
Ingredients
Makes 6 small tarts
Sour cream pastry (Sour Cream Pastry link)
80g blue cheese
4 tablespoon mascarpone
Extra Virgin Olive Oil (evoo)
sea salt and black pepper
20ml vino cotto
2 figs
Method
Pre-heat the oven to 180C
Roll out the pastry and cut out 6 x 12cm diameter rounds.
Spray the base of 6 teacups or ovenproof glasses and lay the pastry rounds over these. Put them back into the fridge to be really chilled, and then bake in the pre-heated oven for 10-12 minutes or until golden. Once the tart shells have been baked, remove from the oven and allow to cool slightly. You may need to squash the pastry down in the middle when you take it out of the oven, to make room for the filing.
Slice the figs into 1/8 lengthways (cut these into ? again if they look too big). Season with salt and pepper and a drizzle of evoo and vino cotto and allow to marinate for 10-15 minutes.
Crumble the blue cheese and fold the mascarpone into it.
Fill the tart shells with the blue cheese/mascarpone mix, top with a few pieces of fig and place on a scone tray (a flat tray) under the griller to heat through (about 3-5 minutes). Remove from the oven and place on a serving platter, drizzle with a little extra evoo and serve immediately.
Cut them in half, smear on some goat cheese and wrap in thin slices of prosciutto ham
Poached in Marsala Wine:
http://www.gourmet-food-revolution.com/f...
There are TONS of recipes using fresh figs out there.
Figs Oozing with Goat Cheese
INGREDIENTS
8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey
skewers
DIRECTIONS
Preheat grill for medium heat.
Make a small incision in the bottom of each fig (large enough to hold pastry bag tip). Place goat cheese in pastry bag with plain tip. Fill figs with goat cheese by squeezing a small amount of cheese into the bottom of each fig. The figs will plump up when filled. Wrap each fig with a grape leaf, and skewer 2 to 3 figs on each skewer.
Lightly oil the grill grate. Place fig skewers on hot grill. Cook for 2 to 3 minutes, turning once. Drizzle with honey, and serve.
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Fig-Apple Jam
Makes enough filling for 6 to 7 (8-ounce) jars.
1 pound California dried figs, stems removed
2 tart apples, peeled and cored
Rind and juice of 1 orange
Rind and juice of 1 lemon
4 cups water
3 cups sugar
Dash of salt
Put figs, apples, orange and lemon rinds through food processor or chop fine with knife. Place in heavy kettle. Add water. Boil for 10 minutes, reduce to simmer and cook 10 minutes more. Add sugar and salt. Mix well with spoon and simmer for an additional 20 minutes, stirring often. Add fruit juice; mix well. Pour into hot sterilized jars. Seal with paraffin.
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Chocolate Dipped California Figs
Makes 24 appetizers
? cup semi-sweet or white chocolate
20 large California dried figs
? cup miniature marshmallows
or
20 walnuts or pecans
Cut slit in the side of each fig and stuff with a marshmallow or nutmeat. Melt chocolate in top of double boiler over simmering water (do not let it boil), stirring until smooth and satiny. Remove pan from heat and dip the fig, holding by stem, in chocolate. Coat halfway to stem and hold fig over pan briefly to allow excess chocolate to drain. Place figs on waxed paper until chocolate hardens. Store in airtight container, separating layers with waxed paper.?
For Two Tone Figs: Dip fig partway in white chocolate, let harden, and then dip in dark chocolate, leaving some of white chocolate showing.?
Note: For best appearance, prepare no longer than 1 or 2 days in advance.
Look here for more:
California Fig Advisory Board Recipes
http://www.californiafigs.com/recipes/in...
Cut up avocados, figs, cucumber, low-fat soy cheese, and onions. Add them to a big bowl of whatever lettuce you like, and toss it all up with a raspberry vinaigrette or sweet onion salad dressing. :)
figs and honey are great
Baked Figs With Honey Ice Cream
Ingredients
1-1/2 cups half-and-half
1-1/2 cups heavy (whipping) cream
6 egg yolks
1/2 cup plus 2 tablespoons honey
1 tablespoon unsalted butter, cut into small pieces
12 large or 18 small ripe figs, halved lengthwise
1 tablespoon sugar
Instructions
In saucepan over medium heat, combine half-and-half and heavy cream, and heat until almost boiling. While cream heats, in a large bowl, whisk egg yolks and honey until smooth. Gradually whisk in half of the hot cream, then return mixture to saucepan and cook over medium heat, stirring constantly, until the mixture visibly thickens and forms a custard, about 3 minutes. Do not let it boil, or it will curdle. Remove from heat, let cool, and then refrigerate to chill thoroughly.
Freeze custard in an ice-cream maker according to the manufacturer's directions. Store in freezer until needed.
Preheat oven to 425 degrees F. Choose baking