Does anyone have any recipes using fresh figs?!
Does anyone have any recipes using fresh figs?
They would like to share.
Answers:
Oh yes indeed, My grandmother planted a fig tree in our yard in the late 1800s and we took advantage of its fruit!
fig pie;
2 Light and Flaky Crusts, unbaked
2-1/2 pounds fresh figs, stemmed and quartered
2 teaspoons fresh lemon juice
1/2 cup unrefined cane sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter, at room temperature
Cooking:
1. Preheat oven to 350°F. On a lightly floured surface, roll out one pastry disk to make a 12-inch round. Fit into a 9-inch pie plate, leaving overhang. Refrigerate for 15 minutes.
2. Place figs in a medium bowl and sprinkle with lemon juice.
3. In a small bowl, combine unrefined cane sugar, flour, cinnamon, and nutmeg. Mix well, sprinkle over figs, and toss to mix. Transfer fig mixture to pie crust and dot top with butter.
4. Halve second pastry. On a lightly floured surface, roll one of the halves into an 11-inch round. Using a fluted pastry wheel, cut into 1-inch-wide strips. Repeat with second half.
5. Carefully weave dough strips in a lattice pattern over pie. Trim edges of lattice pastry flush with rim of pie plate. Roll dough overhanging from bottom pastry up over lattice edges and crimp decoratively. Bake for 45-55 minutes, or until filling is bubbly and crust is golden. Cool on rack and serve warm or at room temperature.
Serves 8 / this pie, memorable for a taste that is savory rather than sweet. Serve it as dessert, or try it with dollops of goat cheese and a sprinkle of toasted walnuts as a novel appetizer. YUM....
Fig Preserves:
INGREDIENTS:
6 pounds figs, peeled or unpeeled
6 pounds sugar
3 lemons, very thinly sliced, seeds removed
PREPARATION:
Wash, drain and stem figs. Pour sugar over figs and let sit overnight. Cook over medium heat until sugar is completely dissolved; reduce to low heat, stirring occasionally to prevent sticking. Add lemon slices.
Cover and cook until figs are transparent and the syrup is thick, 2-3 hours. Remove from heat, pack in hot, sterilized jars and seal according to manufacturers directions.
Makes 5 to 6 pints yum too......
fig cake:
This moist, delicious cake is made with fig preserves and pecans. Top this tasty fig cake with a buttery caramel glaze.
INGREDIENTS:
2 cups all-purpose flour
1 1/2 light brown sugar, packed
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 ounces butter, melted
1/2 cup vegetable oil
3 eggs, beaten
1 cup buttermilk
2 teaspoons vanilla extract
1 cup fig preserves
1 cup chopped pecans
PREPARATION:
Heat oven to 325°. Grease and flour a 12-cup Bundt or tube cake pan or spray with baking spray.
Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well
Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
fig bread:
INGREDIENTS:
3 eggs
2 1/2 cups sugar
2 cups ripe figs, mashed
3/4 cup vegetable oil
3 cups flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon
1/2 cup buttermilk
1 cup chopped pecans
PREPARATION:
Beat eggs; add sugar and beat well. Add the mashed figs and vegetable oil. Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat well. Fold in chopped pecans.
Bake at 350 degrees for 1 hour in greased and floured loaf pans.
Makes 2 large or 3 small loaves.
Well thats some of my favorites ENJOY~
There aren't too many recipes calling for fresh figs, with the exception of using them as a pastry filling.
If you're making a dessert course, or hors d'oeuvres, here's a simple idea: rinse off your figs (leave them whole), and allow them to air-dry. Then, make an "X" cut in the top (pointed end) of each fig, to a depth of about 1/4 to 1/2 of an inch. It depends on the size of the figs.
Give each fig a squeeze, to spread open the cut you've made. Place the figs on a cookie/baking sheet. Put about 1 teaspoon of crumbled bleu cheese (feta will work too) into each opening. Some will fall out; that's OK.
Put the figs under the broiler for about 5 minutes, just until the cheese has browned a bit. Serve them as-is, or drizzled with a little bit of honey.
You can stuff them with goat cheese or wrap them in procciuto (Italian ham) and put them on the grill.
http://www.paradisenursery.com/figrecipe...
http://www.inmamaskitchen.com/food_is_ar...
http://recipes.epicurean.com/recipe_resu...
This is how I like mine, although vanilia caster sugar if you have it is just as good on its own and then grilled
Baked Figs
Serves 4
Preparation time: 5 minutes
Cooking time: 20 minutes
10g softened butter
12 ripe figs
75g caster sugar
Juice of ? lemon
table spoon of amereto ( optional ) and tbl spn of water
OR tbl spn of orange juice and juice of half a lemon
Preheat the oven to 200?C and lightly butter the base of a baking dish. Cut off the tough stalks of the figs and cut each fig in half.
Place in the baking dish, cut side up, and sprinkle with half the caster sugar.Sprinkle Amereto or juice over the figs. Place in the oven and bake for 15 minutes. Baste liberally with the juices before sprinkling with the remaining sugar and baking for a further 5 minutes. Serve hot or warm with a spoon of crème fra?che or Mascarpone, not cream which is too rich for figs.
No, but I will ask my mom. We have a huge fig tree in our yard and we get so many we don't know what to do with them. I will email some to you asap! ;)