Your favorite fig dish?

[Taverna78]

Since we're all sharing with each other I thought a post on what your favorite fig dish/appetizer/drink you might like to share. Mine is
Balsamic glazed Figs Wrapped with Prosciutto and Topped with Gorgonzola
Cut the stem off. Slice 1/4 way down wrap with prosciutto first then stuff with cheese. I place in broiler for 3 minutes to brown the cheese a bit but isn't necessary. I'll use Gorgonzola or goat cheese

[Rafaelissimmo]

Is that a fresh fig or a dried fig? Can't tell from the photo.

[Taverna78]

Always fresh and juicy!

[MichaelTucson]

I've had figs in lots of prepared dishes, with lots of different recipes. And I like a lot of them. But my favorite is to eat them fresh. If accompanied by a glass of wine and a plate of cheese or other appetizers, that's not a bad ensemble. But for me, the figs themselves are best enjoyed fresh and alone, rather than mixed in to any prepared dish.

I'll add a photo when I get to my other computer. :-)

[Chrisk]

Oh man. All these years I thought my favorite was fresh fig on toothpick but now.... I think I will like your a lot more! Maybe with feta cheese on top as a variation also! Thanks for sharing T 78!

[MichaelTucson]

Here's a photo of how I like them. (And like I said, a glass of wine in hand isn't a bad thing to add).

[joann1536]

That is beautiful!

[ChillynPhilly]

OK now that's just TORTURE lol! But seriously ... can't wait.

[Chrisk]

Lovely looking plate Mike. And definitely agree with the, wine in hand , also. Varieties?

[Taverna78]

Those look incredible this is such a tease I don't know why I did this to myself because I will not see fresh vague in Chicago until August! I have a lot of recipe with fresh figs from Italy

[Taverna78]

Michael how you make picture so big?

[Chrisk]

T 78 you're so right. This is how I fight of the fig cravings! Not the same but way way better than nothing!

[ChillynPhilly]

yum yum!

[Taverna78]

My wife buy me this is funny name but very good

[FMD]

Not my favorite, but very gourmand. Fig Brûlée.

[ATTACH=CONFIG]n8430[/ATTACH]

[joann1536]

It never occurred to me to put sugar on a fig, but that looks pretty darn good!

[Chrisk]

Great looking figs Frank and a very nice and simple recipe! Thanks for sharing!

[MichaelTucson]

Chris -- the varieties are (starting at the top, or the 12 o'clock position) Aubique Petite, Ronde de Bordeaux, Conadria, Salem White. (sequence repeats).

Taverna -- the pictures were made with a Nikon D60 on the 6 Megapixel setting. I used Microsoft Paint to reduce the size to about 30% or 35% of the original size (can't remember which percentage I did). Then to add them to the forum posting, I click on the center icon in the upper right corner of the "new posting" window (It's got an A inside a little box, and is in between the smiley face and some other icon). That opens the "advanced editor". That opens a bunch of editing icons on a bar across the top of the edit window... there's an "image icon" about two thirds of the way across the bar... it looks like a little picture of two mountains with a sun or moon... on my screen it's the tenth one from the right edge, and if you roll your mouse pointer over it, it says "image". I click on that little icon, and it pops up a window for uploading an image. I click the "upload" tab, then the "Choose File" button (at this point you get another window, where you navigate to find your photo file and select the photo you want and click "ok" or whatever that window provides), then the "Send it to the server" button. That places the image file inline in the posting window, wherever you had the cursor (where you were last typing).

OK, I didn't mean to deflect your topic thread to be about the images. But since you asked, I figured I'd describe how I did that. Meanwhile, let's hear from more people about their favorite fig dish!

[Chrisk]

Thanks Mike. They all look great!

[MichaelTucson]

Frank, those figs in that Fig Brûlée are pretty large (either that, or else the cook has a very small hand)... what variety is it?

[FMD]

Mike, they are Atreanos. And no, my hands are quite size- appropriate. )

[Taverna78]

Thank you for the tip on picture largening! For now only my phone my pc not work correctly but I will do so once I fix it! I love this site!

[newnandawg]

Mine is very simple but delicious.

Slice fresh figs in half. Stuff each half with a chunk of Feta or Gorgonzola cheese. Wrap with a thin slice of prosciutto. Place one leaf
of fresh rosemary on each half. Drizzle with good olive oil. Pour a glass of your favorite wine, for this I like Riesling.

Enjoy

[Taverna78]

Questa è bella!

[Taverna78]

I find this because I search google image for fresh fig gelato. But only ice cream. In Italia fig gelato is like buying a Big Mac in USA. But some very good recipie here

https://www.toovia.com/lists/8-fresh...make-in-august

[Rafaelissimmo]

Ok my favorite dish with figs apart from Prosciutto wrapped around figs (I prefer Prosciutto Toscano, which is saltier and has juniper cure, a good foil for sweet figs), is this: i take Calimyrna figs in August and cook them whole in a sugar syrup, just short of blackened. You can add vanilla or lemon juice at different times. Cook slowly for two days. Best dessert in winter, to remind me of the fruits of summer!

[Bernie]

Fig Dish was also the name of a Chicago rock band back in the 90's. Just a little fig trivia.

[drphil69]

I will stick with plain fresh figs until I have so many I need to find other ways to sneak them into my diet. I hope that time is soon!

[Taverna78]

I may be on same thinking of you once my new cutting grow. I've always has purple and white fig down Italia.

[Taverna78]

Let's post pictures of your dish?

[joann1536]

I like them just plain off the tree. But the recipes above sound like they're worth a try! I make some pretty fine cuccidati (fig cookies) at Christmas. Is fig & gorgonzola pizza popular anywhere but here in CA?

[MichaelTucson]

Joann, you make cuccidati ?!!! Excellent! I will have to visit you. Across the country to CA is a long way, but for homemade cuccidati I hope you will welcome me for a visit when I arrive! Ah, I can almost taste it now...