Recipes for fresh figs please, other than jam?

Question

I have a bumper fig harvest, do they feeze and if so how is the best way to do it, cooked or uncooked?

Answer 1

Fig Rolls!! If you're from US you'll have to Google it.

Answer 2

Having a bumper crop gives you the opportunity to experiment a bit. For the slightly less perfect ones..fig chutney is very nice, use a green tomato chutney recipe but replace toms for figs. As for the perfect ones do the salad that has been suggested and the other recipes...but one of the things I do for my man with figs is I use pork fillet cut into steaks about 1.5-2" thick, grill them and make a fig & white wine sauce to got with it along with fresh veg. I also poach them in red wine until tender remove and gently mix with vanilla ice cream put back in freezer until set again then do a baked alaska...Gorgeous

Answer 3

Fig Newtons
1 lb. dried figs or 2 lbs. fresh figs
1 cup sugar
1/2 or 1 cup water (1 cup for dried figs; 1/2 cup for fresh)
1/2 cup butter, room temp.
1 cup sugar
1 egg
1 tbl. cream or milk
1/2 teas. vanilla
1/2 teas. salt
1 teas. baking powder
1 3/4 cup flour
Dice figs, soak in water 1 hour. Add sugar & cook on medium heat until
of thin jam consistency. Beat sugar, butter, egg, milk & vanilla until
well blended. Add dry ingredients. Mix well and refrigerate for 1 hour.
Place 1/2 on well floured dough cloth; knead about 6 times.
Roll out to 1/4" thick. Line 13 x 9" glass dish; cover with figs.
Roll remaining dough, cover figs. Cook at 350' 30 minutes.
Let cool and cut into squares.
Fig Newtons 167

Answer 4

I don't think they freeze well, however you could try drying them. Cut them into halves or quarters, heat your oven as low as you can, spread the figs on a tray and leave in the warm oven overnight. Next morning try one, it should be chewy. not moist or dry. As for recipes, I like to bake them. Cut a cross in the top, drizzle over a little honey, a splash of fresh orange juice and a pinch of cinnamon then put in a hot oven until they start to open up like a flower, Eat with Greek yoghurt. Scrumptuous!

Answer 5

itle: FIGS POACHED IN WHITE WINE AND FRESH THYME
Categories: Fruits, Desserts
Yield: 1 servings

1/2 c Honey
1 Bottle dry white wine
1 Continuous lemon peel spiral
2 tb Fresh lemon juice
6 Sprigs fresh thyme
2 Bay leaves
4 White peppercorns
2 1/2 lb Fresh figs
Lightly whipped cream

In a large, nonaluminum saucepan, combine honey and wine; bring to a boil.
Lower heat and cook, stirring constantly, until honey is completely
dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and
peppercorns. Place figs in wine syrup and poach over low heat, uncovered,
for four minutes, turning figs every minute. Remove figs with a slotted
spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1.2
cups. Spoon over figs and chill. Serve figs with some of the poaching
liquid in individual bowls, topped with whipped cream or creme fraiche.











Title: Fresh Fig Cookies
Categories: Cookies
Yield: 36 cookies

1 c Sugar
1/2 c Shortening
1 Egg
2 c Flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Cloves
1 c Fresh figs, peeled & chopped
1/2 c Walnuts, chopped

Cream sugar and shortening and add beaten egg. Sift dry ingredients and
blend with creamed mixture. Fold in figs and nuts. Drop by spoonfuls on
greased sheet. Bake in preheated oven at 350 F. for 15 to 20 minutes.

Answer 6

Halve the raw figs.

Mix 2 parts feta cheese and 1 part crushed black olives. Mound mixture into fig halves and bake at 350 for about 10-15 minutes. Drizzle with olive oil for savory or, for sweet, reduce balsamic vinegar to a syrup and drizzle over baked halves.

Answer 7

sparkling Fig a million/2 Kg Cinnamon powder 2 pinches brown sugar a million/2 cup sparkling Cream 2 cups Honey 3 Tbsp Wash and reduce the fig in to 2 perpendicular to the stem . or ideally make products as we make for potato wedge. shop aside. blend 1/2 cream with sugar and shop aside. in a bowl (glass) placed the fig layer then little Cinnamon powder and then cream with sugar. honey and then cream straightforward. repeat till the aspects are comprehensive interior an analogous way. Refrigerate and serve in a pitcher with red wine on authentic and basil leaf.

Answer 8

Not sure about freezing but they are really good with tomato, prosciutto, basil etc in a savoury antipasti - wait till they are ripe and just pull them apart to serve, throw some olive oil and pepper over the top of the whole plateful. So good.

Answer 9

Simply halve them and serve with prosciutto / Parma ham.

Alternatively you can serve them with good mozzarella and some bitter salad leaves; drizzle the lot with a bit of honey and lemon juice.

Not sure about freezing (maybe if you quarter them first?), but you should be able to preserve them in brandy or rum.

Answer 10

scatter wild rocket and other salad leaves loosely in a bowl, add halved cherry tomatoes, season and toss.
serve on a plate and dress with a scattering of figs, roughly torn buffalo mozzarella and prosciutto (parma) ham, and a red wine vinigrette... gd starter or summer salad.