For a short month or so, every July, we are awash in figs! Black Mission, Kadota, Brown Turkey… all ridiculously good. Before I moved to Southern California, my closest contact with figs was Fig Newtons. I never even tasted a fresh one til I moved to Los Angeles and now… well, I’m addicted. To satisfy my cravings, I did plant two fig trees…. both of whom bear miserably. This year I got three figs. I think I underwater them. But my neighbor has a tree laden with them and the Farmers Markets all have figs too! The first week I eat them raw everyday, right from the bowl. Biting into the luscious goodness is an exercise in sensuality. The second week I start cooking. One of my favorites is to toss them on the grill after an al fresco supper. They don’t take long, about four minutes or so and they start caramelizing. Or if you really want to get decadent, make a little slit in the side with a sharp knife and stuff them with a little stilton cheese. You can grill them in the oven if you don’t have the barbie fired up.
There’s a variety of stilton that has apricots and other fruits which is yummy too. Manchego also works pretty good. I’ve also tried a variation with the stilton and then wrapped them in a prosciutto. Simply sublime.