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  • Ourfigs Recipe Book

    Have a fig recipe that you would like to share? Please post it here for everyone to see. This topic will remain stickied at the top of the Fig Forum for easy reference and additions.


    1. Please limit each post to 1 recipe.
    2. Include the full content of the recipe rather than links to external content. Step by step instructions and pictures are appreciated.
    3. Any suggestions or comments on a recipe should be added as a comment not as a quote or reply so that this thread will stay neat and readable.
    4. Any replies to a recipe or posts of something other than a recipe will be removed.
    Last edited by don_sanders; 09-21-2016, 12:06 PM.
    Don - OH Zone 6a Wish list: Verdolino, Black Celeste

  • #2
    Fig and Almond Cake

    Yield: Serves 8Prep Time: 15 minsCook Time: 30 mins
    1Cup Almond Meal
    1/4 Cup Sugar, Plus 2 Tablespoons
    1/4 Cup All-purpose Flour
    1 Teaspoon Baking Powder
    1/2 Teaspoon Ground Cinnamon
    Pinch of Salt
    3 Eggs At Room Temperature, Lightly Beaten
    4 Tablespoons Butter, Melted & Cooled
    1/2 Teaspoon Almond Extract
    8 Fresh Figs

    Preheat oven to 375 degrees F. and lightly grease a 9-inch fluted pan.
    In one bowl, toss together the almond meal, sugar, all purpose flour, baking powder, cinnamon, and salt.
    In another bowl, whisk together the eggs, butter, and almond extract.
    Dump the dry ingredients into the wet, and whisk just until mixed.
    Pour the batter into the prepared pan.
    Remove the stem from each fig, then cut in half.
    Arrange the figs cut side up over the batter, pushing the figs gently into the batter.
    Sprinkle the remaining 2 tablespoons of sugar over the figs, then bake for about 30 minutes or until the cake is set in the center.
    Cool to room temperature before serving.

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    Wish List -


    • Fygmalion
      Fygmalion commented
      Editing a comment
      Sounds like a great combination! I love Almonds and almond flavors in sweets.... Have to try this at first opportunity.... Thanks for sharing!

    • COGardener
      COGardener commented
      Editing a comment
      Maybe this Sticky recipe thread was a bad idea in retrospect. I'm going to end up being on some reality TV show at 1500 pounds stuffing my face with all the amazing food from the fig recipes!!!

    • elnappor
      elnappor commented
      Editing a comment
      This looks great, thank you for sharing

  • #3
    12 Purple Fig Tart found by GregMartin Delicious Thanks Greg Good Find

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    • #4
      This is an old family recipe for Cuccidati Fig cookies
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      Sorry for cheating, but we can't add photos to comments, this recipe deserves a comment. So

      <<Edited by Admin It>>:
      This first photo says it all. These cuccidati are excellent before they are made into dough, during the process of molding and especially...While eating. Green decorations are nut free, white with ground pecans. The leftover dough makes great dipping cookies too!

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      • TorontoJoe
        TorontoJoe commented
        Editing a comment
        My mother made these as long as I could remember. A Sicilian staple. Seeing this recipe here just made my day! I'm a bit choked up right now... Thanks!

      • VinceRusso
        VinceRusso commented
        Editing a comment
        Dave if I could like this twice I would. Great write up! Thank you.

      • schampag
        schampag commented
        Editing a comment
        Glad I looked this up before starting another string. These are also part of our families Christmas cookie tradition - but made with almonds instead of pecans.

    • #5
      Toasted Fig and Cheese Sandwich

      The idea for this came from a fig cookbook I was presented with for my birthday by my son and new bride, "Fig Heaven". The recipe called for making a fig paste out of dried figs. I decided to use a layer of sliced figs instead. The heating process really brings out the fig flavors and sweetness. Recipe is simple but delicious :

      Butter your bread slices on the bottom.
      Cover each slice of bread with slices of fresh fig
      Cover the fig slices with cheese of your choice, should be something that melts well. The first time I used Jarlsberg, the second time Provolone topped with shredded fresh Asiago.
      Broil just until the cheese is melted.
      Optional - drizzle a small amount of Balsamic vinegar over top of open faced sandwich before serving

      Pictures below, first 3 show the process with the Jarlsberg, last pic shows the second method.
      Attached Files
      Last edited by eboone; 10-03-2016, 07:09 AM.
      SW PA zone 6a


      • Dave
        Dave commented
        Editing a comment
        Looks tasty Ed I'll have to give this a try

      • Bigoledude
        Bigoledude commented
        Editing a comment
        Have to go change shirts. The front of this one is all wet. Now that is a sandwich for a man who really likes eatin!!!

    • #6
      Johnson Family No-Bake Fruitcake

      When I make my family's fruitcake (no baking involved), it is completely eaten in short order:

      1# graham crackers (completely pulverized)
      1# dates (chopped)
      1# golden raisins
      1# dried figs (chopped)
      1# cherries (if fresh, pitted and sliced; if jarred maraschino, reserve liquid and slice)
      1# nuts (chopped, your choice but I usually use toasted pecans or walnut)
      1-2 cans of Eagle Brand (condensed milk)

      In a large roaster pan (disposable big aluminum turkey pan works well), add ingredients in order and mix thoroughly after each addition. After the first can of Eagle Brand is added, mix thoroughly and determine if more moisture is needed. I find it mixes best if you just dig in with your hands and knead it all together. Have an assistant pour more Eagle Brand in if needed (your hands will be sticky and covered in delicious goodness). Consistency should be like a stiff cookie dough, not soupy. If more moisture is still needed after 2 cans, I supplement with judicious additions of maraschino cherry liquid, but you can also open another can of condensed milk.

      Once it is a stiff and sticky cookie dough consistency, have your assistant line loaf pans with wax paper and press in to mold. Wrap up in the excess wax paper and then foil to refrigerate until it sets.

      Slice into desired sizes for serving. Goes very well with coffee (virgin or Irish). Keep refrigerated.

      Last edited by DBJohnson; 10-03-2016, 08:57 PM.
      Bryant...Franklin County, VA...Zone 7a. Wish List: a 32 hour day....more sleep


      • Admin IT
        Admin IT commented
        Editing a comment
        Bryant, have been wanting to make this but continued with Senior moments. I have it copied and pinned now, I'll be making this soon. Thank You for the post. C

      • DBJohnson
        DBJohnson commented
        Editing a comment
        Admin IT Enjoy! It’s getting to that time of year for me to make it again, too.

      • Bigoledude
        Bigoledude commented
        Editing a comment
        I figured that only 6 fruitcakes were made each year in the US. Nobody eats them, they just give them to someone else. Let one of these bad boys come my way and it'll never go any further. That is a winner!!

    • #7
      Fig and Fruit Smoothie

      This basic recipe was found online, but I amended it with another that I found, and doubled it to make enough for 2 generous servings. This smoothie was delicious! I used a mixture of great fresh figs.

      1 cup of chopped peeled fresh peach (original recipe called for chopped apple with skin on, other recipes said any fresh fruit)
      2 cups of chopped fresh (or frozen) figs
      1 cup of vanilla yogurt (original recipe said plain Greek yogurt)
      1-2 tsp honey
      1/4 cup water (original recipe said 1/2 cup)
      4-5 ice cubes

      Blend until creamy
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      SW PA zone 6a


      • COGardener
        COGardener commented
        Editing a comment
        They are right side up for me.

      • Admin IT
        Admin IT commented
        Editing a comment
        eboone, Now that is the best smoothie recipe I have ever seen and it will be the first fig smoothie I will have ever tasted. This week it will be breakfast, or lunch, or maybe after dinner. I'm not sure when I'll make it, but it will be this week . Thank You

      • GaryTN80
        GaryTN80 commented
        Editing a comment
        Sounds good.

    • #8
      Fig Preserves

      Here's a recipe I came up with today for fig preserves. I really like the touch of balsamic vinegar in it. I threw in the gelatin to thicken it up a bit but you could probably cook it down a little more instead if you prefer. I think 3/4 cup of sugar was about right but you can add more or less as desired. Not recommended for caning with the gelatin added. I'm guessing it would last 30 days in the fridge.

      Makes: 2 cups
      Prep time: 10 mins
      Cook time: 35 mins
      Set time: 3+ hours

      1 lb of ripe Figs
      1 Lemon's juice
      3/4 cup Sugar
      1 tsp Gelatin (optional)
      1/2 tsp Balsamic Vinegar (optional)
      1/2 tsp Vanilla (optional)

      1. Clean and cut 1 lb of ripe figs.
      2. Cover the figs with 3/4 cup of sugar.
      3. Blend up the figs with an emulsion blender to the desired consistency and taste for sweetness.
      4. Heat to boiling on medium-high stirring constantly.
      5. Reduce heat to low, partially cover to prevent splattering, and simmer for 30 mins while stirring often. Cook longer if you want a thicker consistency.
      6. Add lemon juice, balsamic vinegar, vanilla, and sprinkle 1 tsp of gelatin on top trying to prevent clumping. Stir constantly for 5 more mins on low heat.
      7. Transfer to containers and cool in the fridge for 3 hours minimum.
      8. Lick the spoon and pot thoroughly.

      You may only view thumbnails in this gallery. This gallery has 8 photos.
      Don - OH Zone 6a Wish list: Verdolino, Black Celeste


      • #9
        Old Fashioned Fig Preserve Cake
        1 1/2 cups sugar
        2 cups all purpose flour
        1 tsp soda
        1 tsp salt
        1 tsp nutmeg
        1 tsp cinnamon
        1/2 tsp allspice and 1/2 tsp cloves (optional)
        1 cup vegetable oil
        3 eggs, beaten
        1 cup buttermilk
        1 tablespoon vanilla extract
        1 cup fig preserves, mashed
        1/2 cup chopped pecans

        Buttermilk glaze
        1/4 cup buttermilk
        1/2 cup sugar
        1/4 tsp soda
        1 1/2 tsp cornstarch
        1/4 cup butter
        1 1/2 tsp vanilla
        Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat, add vanilla.

        Combine dry ingredients, add oil and eggs, beat well; add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour into greased and floured Bundt pan and bake at 350 for approx. 1 hour or until done. Cool in pan 10 minutes then remove. Pour warm buttermilk glaze over warm cake.


        • #10
          Fig Health Bars

          I used to buy these fig bars at our local Health Food Store They were called "Green Superfood Bars" I believe they were around $3.50 a bar then the company changed the recipe and they weren't as good as the originals so I decided to make my own this is not set recipe it's pretty wide open as to what you could add to it as long as it is healthy obviously "No Sugar No Gummy Bears Lol"

          This is what I put in mine

          1 - 40 oz bag dried Figs "with no additives" Costco been pretty good

          1 - 40 oz bag dried Dates

          2 cups of finely ground almonds

          1/2 cup Flax seed

          1/2 cup Chia seeds

          1/4 cup Turmeric

          3 heaping tbs Coconut Oil

          1/2 cup of Honey

          1 cup Green Vibrance Superfood "it doesn't have to be this brand"

          I finely grind everything through my Kitchenaid starting with the dry ingredients first and mix it all together roll it out and cut it into individual bars and Refrigerate After being in the refrigerator over night I roll them in high quality dark chocolate powder "the ones that I used to buy had dark chocolate shell over them"

          These don't taste like a Mars bar but they are a healthy snack and good for you

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          Wish List -


          • Admin IT
            Admin IT commented
            Editing a comment
            Dave you are right on about Turmeric! Turmeric is by far the finest anti-inflammatory I have used. Much better than using NSAIDs and better for you. Warm 8oz of milk add 1 teaspoon of turmeric (stir to completely incorporate), then add as much honey as you like to flavor the drink - I use 1 Tablespoon of honey. Drink this pleasant drink in the morning and again in the evening almost eliminates pain caused by bursitis and arthritis. Give it a try! You will be amazed, as I was!

          • Dave
            Dave commented
            Editing a comment
            Thanks for that info the wife has a nagging pain in her shoulder this just might be what the doctor ordered :-)

          • jhend
            jhend commented
            Editing a comment
            Great recipe Dave

            Made a half recipe for a trial run. The only change I made, I use Vega One chocolate powder (easy to get here in Canada) and left off the dark chocolate. They are exceptionally good and will defiantly be making them again.

        • #11
          Lucy's Fig Cookies

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          • #12
            My niece is aware of my fig problem and as an enabler she sent me a link to this fig ice cream recipe. Sounds tasty... Though I'd really like to know what kind of fig got it that color...


            Fresh Fig Ice Cream Recipe

            YIELD:Makes about 3 cups (750 ml)

            • 2 pounds (1 kg) fresh figs (about 20)
            • 1/2 cup (125 ml) water
            • 1 lemon, preferably unsprayed
            • 3/4 cup (150 g) sugar
            • 1 cup (250 ml) heavy cream
            • 1/2 teaspoon freshly squeezed lemon juice, or more to taste
            1. Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes.
            2. Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.
            3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
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            Last edited by TorontoJoe; 03-15-2017, 08:48 PM.
            Guildwood Village - Toronto, Canada - Zone 6


            • TorontoJoe
              TorontoJoe commented
              Editing a comment
              I'm on it. I think fresh figs might be the only thing to make me grave the crowds at our local Costco. Thanks!

            • jhend
              jhend commented
              Editing a comment
              Sorry for the late reply Joe. Fortinos has them on this week. I would think all of the Fortinos would carry them but I saw them at the Mall road location. They are product of Mexico.

              The page which you are searching for has probably been removed, renamed or is temporarily unavailable. If you are searching CA Flyers for a specific item, use the search bar or go to the home page.


            • TorontoJoe
              TorontoJoe commented
              Editing a comment
              Thanks for that. I'm in the east end. The closest Fortino's to me is Dufferin and Lawrence. I have figure out a way to get there... Thanks for this.

          • #13
            Dear Friends, we are doiing experiments with Laurus (nobiilis) and Fig leaves... in the Kitchen... so we are searching for recipes
            Please help us, we find the use with leaves for cheese, pannacota, smoked cookies, but all is welcome...
            This recipe was inspired by my first batch of smoked fig leaf sugar, a creation born of playful experimentation. That sugar ended up in all sorts of places: chocolate cakes and glazed roots, simple syrup, and macaroons. Yet it was this simple, coarse-crumbled cookie that best presented the seductive and subtle notes of incense, musk, and mint.

            Thank you.



            • RMonti
              RMonti commented
              Editing a comment
              I saw somewhere on TV a middle estate goat herder milking a goat and then using fresh fig leaves, crushing them in the milk which made it turn to cheese-then removing. Then he mixed fresh figs in the cheese.

          • #14
            FIG STUFFING

            I'm sure some of you know this already but Thanksgiving in Canada is not on the same day as it is in the US. For Canadians this is Thanksgiving weekend. I'm usually in charge of stuffing and this year I was inspired to do something a bit different... Fig Stuffing!

            I whipped this together as a modified version of my usual stuffing along with what ingredients I had. I made this tonight and it went over so well I thought I'd share.



            (Note that I don't measure when I cook. All amounts approximate according to taste)
            • 1 loaf of crusty bread chopped in squares (I used a Calabrese round)
            • Olive oil
            • Garlic, chopped (Lots)
            • 1 cup soppressata chopped (or other good salumi)
            • 3 to 4 celery ribs, chopped (about 1 cup)
            • 1 large white onion, finely chopped
            • Sea salt to taste
            • Fresh ground black pepper, to taste
            • 10 to 12 unsweetened dried figs, chopped (about 1 cup)
            • 1 or 2 cups chicken broth
            • Chopped fresh sage
            • Chopped fresh oregano
            1. Preheat oven to 175° (350°F). Place bread in oven and bake for 6 to 8 minutes stirring until lightly toasted.
            2. Remove bread from oven and mix with all other dry items.
            3. Coat baking tray with olive oil and pour mixed ingredients into oiled tray.
            4. Pour chicken broth over everything along with some more olive oil.
            5. Cover with foil and bake for 30 minutes
            6. Remove foil and bake on high heat until browned.
            7. Mangia!
            Here's what what I had before cooking

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            Here it is out of the oven

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            Last edited by TorontoJoe; 10-07-2017, 10:24 PM.
            Guildwood Village - Toronto, Canada - Zone 6


            • Admin IT
              Admin IT commented
              Editing a comment
              Joe, I'm going to have to start making stuffing...... Yummmy

          • #15
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            Very Simple and a joy to make and Eat.........Salsa di Fichi / Fig Sauce
            From SIcilian /Southern Italy Recipes

            1 cup of dried figs (chopped roughly)
            2-3 tablespoons of lemon zest
            1 cup of water
            ½ cup of sugar (you can decrease the sugar amount depending on the sweetness of your figs)
            1 tablespoon of rum ...optional if making savory, necessary if making a sweet sauce

            1.Combine all of the ingredients (except the alcohol) in a medium-sized saucepan and simmer for 15-30 minutes (the goal is to soften the figs a bit).

            Add the rum and continue to cook for an additional 3-5 minutes. You can serve the sauce hot, if you'd like.
            Wish List: 🙏🏼 Mavra Sika


            • DBJohnson
              DBJohnson commented
              Editing a comment
              Yum! Rum is ALWAYS an option! 😉👍

            • Cptndon
              Cptndon commented
              Editing a comment
              I didn’t know rum was an option???

          • #16
            I just made these delicious Fig Cashew Macaroons.
            Live Raw food!

            I soaked the raw organic Cashews over night the night before to dissolve the phytic acid on the nuts
            I soaked a handful of figs for an hour or so before blending up.
            All organic ingredients

            2 cups Organic shredded Coconut
            1/2 c figs (if dry figs soak & use the sweet water too) if fresh figs about 1/2 cup total.
            1 Cup of soaked Cashews
            swig of vanilla
            2-3 T of Dry Chia seeds (depending on how 'wet' your mix is
            1-2 T Coconut oil liquefied

            In a blender make the sauce first:
            Blend the figs ( and their water if dry figs)
            with the cashews,
            1 T Coconut oil,

            til liquefied.

            Have the coconut in a bowl and pour the sauce over the coconut and stir together.
            Check for sweetness. You could add some chopped dates or figs if you want it sweeter.

            Form into tsp sized balls roll and squash on a wax paper lined plate or tray.
            Leave in the fridge to firm up for a couple hours.

            Notes: It probably will be pretty 'wet' tho If you need more moisture add more coconut oil.

            If raw cashews aren't available other raw nuts would work but for maximum health benefits be sure to soak them first.

            The dry Chia seeds will absorb any extra moisture and help 'glue' the mix together. Or you could use egg whites.
            Below is a picture. They are a nice golden color from the figs. We had to cut them in 1/2 cause more people came to the event than expected.

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            • #17
              Fig Pizza
              dough for 1 pizza (1lb.)
              1 cup whole milk ricotta, well drained
              1/2 pound whole milk mozzarella, thinly sliced
              1/4 pound ham or prosciutto, thinly sliced, diced
              12 fresh figs, halved lengthwise
              3 cloves garlic, quartered
              3 tablespoons olive oil
              6 basil leaves, torn
              3 tablespoons pecorino romano grated
              1 tablespoon honey
              sprinkle of salt
              sprinkle of red pepper flakes

              preheat oven to 425 degrees.
              add olive oil to skillet and saute garlic til golden, set aside oil and garlic.
              spread pizza dough in lightly oiled pan ( I use 10"x15" cooky sheet with sides.
              smooth ricotta over dough, top with mozzarella.
              arrange figs on top, sprinkle with ham. Scatter garlic over ingredients. Sprinkle pizza with basil, grated cheese, salt and pepper flakes. Drizzle with remaining oil and honey. Bake 15/20 minutes or until golden brown and bubbling.
              Staten Island, NY
              Zone 6b


              • #18
                Fig pork roast recipe:
                In blender ,puree 1 1/2 cups extremely ripe figs with skins,1 cup sweet fortified wine such as cheap cream sherry,port, etc,1/4 tsp celery seeds,pinch black pepper 1/2 tsp salt. Add more wine if too thick to pour.pour over 2 lb pork tenderloin in glass baking dish and set in refrigerator overnight to marinate and leave in mixture while baking in 300 degree oven for 3 hours occasionally basting with the liquid in dish bottom.check with meat thermometer for at least 160 degrees. Remove from oven and set for 15 minutes before carving. Serve with side dish of cannelini beans and your favorite beverage.
                Z8A NC SANDHILLS



                • #19
                  Dried Figs and Oatmeal baby food.

                  Fig season may be over, but we are very much enjoying our figs by the gallon jar full. This is honey plum, rodgrod and dulce de leche fig tossed into bullet blender with oatmeal. Baby loves this stuff! I love it too. The figs when dried like this grind down to a fine powder and the oatmeal is so creamy.
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                  • #20
                    This is my "copy cat" version of one of our favorite pizzas made at a local craft beer pub. You can make it with fig preserves (may need to be thinned with a touch of water), or even better, use Admin IT's Salsa Di Fichi recipe in post #15.

                    Fig and Prosciutto Pizza

                    Pizza Dough for a thin crust pizza
                    Salsa di Fichi (see post #15), cooled to at least room temp
                    Shredded Mozzarella
                    Thinly sliced Prosciutto torn into pieces
                    Extra Virgin Olive oil
                    Shaved Parmigiano Reggiano

                    Roll out the dough. Spread a thin layer of salsa di fichi over dough, leaving about ½ inch around the edge. Sprinkle with a pinch of salt. Add a light sprinkling of mozzarella.

                    If cooking for a short amount of time at a high temp (500F or higher) using a stone or a steel, drop pieces of prosciutto over the top of the pizza, drizzle lightly with olive oil, and bake until done.

                    If cooking at a lower temp for a longer amount of time, cook the pizza for about ½ the total time, remove from oven and add prosciutto and olive oil, then return to the oven to finish baking.

                    Remove pizza from oven and top with a bit of shaved parmigiano and a large handful of arugula, then serve immediately. (If you plan on reheating the pizza, don't add the arugula until it's hot again and ready to serve).

                    “The best time to plant a tree was 20 years ago. The second best time is now.” – Source Unknown MA 5b/6a
                    Part Owner at Catskill Mountain Lavender


                    • #21
                      I found a recipe for Fried Figs at . I plan to try it when my figs ripen this summer.

                      Deep Fried Figs
                      • 2 Eggs
                      • 2tbs Castor Sugar
                      • 200mls Milk
                      • 1 cup Wholegrain plain flour
                      • 6 figs

                      Combine Eggs & Castor Sugar, add milk, stir in flour to make a batter. Cut a cross on the top of each Fig, Coat with batter and deep fry for 1 min, drain and sprinkle with castor sugar to serve
                      Last edited by MnMsMom9902; 06-08-2018, 08:35 AM. Reason: Added recipe details.
                      Location: Bay Area, CA, zone 9B.
                      Growing: Violette de Bordeaux, Panache, Black Madeira


                      • Young Zaphod
                        Young Zaphod commented
                        Editing a comment
                        Anyone ever try this?? Very curious on how it turned out!

                    • #22
                      I also found a bunch of fig recipes at . Happy cooking!
                      Location: Bay Area, CA, zone 9B.
                      Growing: Violette de Bordeaux, Panache, Black Madeira


                      • #23


                        • #24
                          Green fig preserve

                          Looking to use a surplus of unripe breba figs, or late season figs that are never going to ripen?

                          • Sharp paring knife to cut crosses in ostiole and remove stems
                          • Large saucepan to pre-boil the figs, and another to prepare syrup
                          • Slotted spoon to transfer hot figs to syrup
                          • Sterilised jars with lids

                          Preparing the preserve
                          • Use hard green figs of similar size (preferably on the smaller side). They should be slightly hollow to allow the syrup to penetrate. Trim away the wooden part of the stalk. Cut a small cross in the ostiole end. Rinse the green figs in warm water. Peeling, scraping or grating is not required.
                          • It is not necessary to soak smaller figs in lime solution. However, larger and softer figs can be soaked overnight to ensure firmness during the cooking process.
                          • Add the figs to rapidly boiling salted water. Boil for 10 to 20 minutes while preparing the syrup. A pinch of baking soda added to the water will shorten the cooking process. Colour is maintained by not closing the lid of the saucepan, and by cooking the figs with young fig leaves.
                          • To prepare syrup for 1.5 kg of figs, use 2.5 to 3 kg of sugar and 6 liters of water (basically one part sugar, two parts water). Add 30 to 50 ml of lemon juice or 5 ml citric acid, tartaric acid or cream of tartar as it starts to boil. Simmer gently until the sugar is dissolved, then add flavouring to taste - a few crushed dry or fresh ginger chips, or a few whole cloves and a few young green fig leaves.
                          • To prevent the saucepan of syrup from boiling over, do not fill it more than three quarters full and add 1 or 2 ml of cooking oil to the syrup, or brush the rim of the pan with butter. Stir from time to time.
                          • Stir the boiling figs in the salted water occasionally. When ready, the figs should be slightly firm to the touch, and not collapse. A wooden match should easily pierce the skin. Transfer the hot figs, drained, to the simmering syrup.
                          • Boil rapidly in the syrup for about two hours without a lid, until the syrup forms foamy bubbles, becomes clear and shiny, and drips slowly from a spoon.
                          • Remove from the heat, let the foam subside, and bottle. While bottling, shake the jar gently when half filled with figs and syrup. Take care not to overfill, or force figs into the jar. Cover the figs with syrup. Let it cool slightly to allow the figs to absorb more syrup, then top up and seal tightly.
                          • Store canned figs in a dark place to avoid discoloration.
                          Grahamstown/Makhanda, Eastern Cape, South Africa: Zone 10b (30km to coast by crow, 65km by road)


                          • #25
                            Under-Ripe (not unripe) Fig Chutney

                            My husband got a bit carried away buying fresh figs at Trader Joe's these past two weeks. As is the case with store bought figs, you'll find some that are perfect and some that should have been left on the tree for at least another week or two.

                            I found myself looking at a collection of fully colored, slightly soft, but too under-ripe to be edible figs yesterday morning, and I could not bear the thought of composting them. I figured I had nothing to lose and found a chutney recipe to try them in. It came out great and we had some this evening on crackers with goat cheese. Would go equally well with any sharp cheese.

                            Makes about 1 1/2 cups

                            1/2 cup brown sugar unpacked
                            1/2 cup apple cider vinegar
                            2 cups figs (ripe and/or under-ripe), stems removed and quartered (see note)
                            1/3 cup apple diced
                            1/2 cup white onion chopped
                            1/3 cup raisins
                            1/3 tsp salt
                            1/2 tsp ground ginger
                            1/8 tsp ground clove
                            1/4 tsp ground nutmeg

                            Note - if using under-ripe figs, cut them into smaller pieces as they will not cook down as much as ripe ones will.

                            Soak raisins in a bowl of hot water for 10 minutes.

                            In a saucepan, melt sugar with vinegar over medium heat. Add the figs, apple, onion, drained raisins (discard soaking liquid), salt and spices (ginger, clove and nutmeg).

                            Bring to a boil, then reduce to low heat and cook for about an hour, stirring frequently.

                            Put the chutney into a jar and store it in the refrigerator.

                            “The best time to plant a tree was 20 years ago. The second best time is now.” – Source Unknown MA 5b/6a
                            Part Owner at Catskill Mountain Lavender