To Gorge on Figs

All of a sudden, my fig tree is laden with ripe fruit.

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I checked the tree last week and there were plenty of figs on it, but none that had even started to turn from green to aubergine. But here they are, ripe and luscious. A wonderful breakfast while sitting in the back yard, I eat them right off the tree, peeling them carefully instead of waiting to take them in the house and wash them.

Last night I made Figs Foster (well, there were bananas in it too). Tonight after work I figged out with these beauties smeared wtih Trader Joe’s Blue Cheese and Roasted Pecan Dip. Anyone have any other suggestions?

9 Replies to “To Gorge on Figs”

  1. Get some manchego cheese, some prosciutto and turn your oven on to 350. Slice the figs open put a slice of cheese between them and wrap the prosciutto around the whole fig/chees thing. Put them in the oven and let them roast til they are caramelized, about 10 minutes. Feast!
    *You can also use stilton…they have some cool mango and fruit laden stiltons at Trader Joes and The Cheese Store in silverlake that work great!
    **this is both a super yummy desert AND a great appetizer!

  2. I like Tammara’s first suggestion (was thinking along the same lines when I was reading your blog entry), although if you’re going to use manchego, you could go completely Spanish and get jamon serrano. It’s a little less salty than prosciutto, and IMHO it tastes better. La Espanola Meat Co. in Harbor City is a great source for Spanish ingredients.

  3. A family friend gifted us a fig tree to plant in our garden this year, and a few weeks ago they came over bearing a most excellent jar of fig preserves. I’m digging it on fresh sourdough from the farmer’s market, with goat camembert or crottin. Goes something like this:

    2 parts peeled figs, cut into 1/2 in. pieces
    1 part sugar
    1 or 2 T. lemon juice (depending on amount of figs)

    Combine ingredients into a large saucepan. Bring to boil, stirring often, until sugar is dissolved. Cook until figs are translucent. You can adjust the sugar and lemon juice as you see fit. Of all fruits preserves, figs are now my favorite.

  4. Wow, thanks for all the super tasty recommendations. I’m not a meat eater, but I can certainly serve those proscioutto and manchego versions to guests. (Yes, Will, maybe even you.)

    Ingrid – that’s an awesome recipe for preserves, sounds like the ideal spread for a little cracker and cheese. It’s also the perfect way to make the most of those that might not look too perfect. I think I tried something like that at Bristol Farms last week with some extra sharp cheddar … mmmmm.

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