Figs are the only fruit to fully ripen to complete sweetness and semi-dry right on the tree before falling to the ground to continue drying. Though figs are seasonal fruits, they are available throughout the year in the dried form. In my opinion figs taste much better in its dried form than in a fresh “undressed” state.
Figs are very nutritious and eating it has the following benefits:
- Pectin, a soluble fiber found in figs is beneficial for the digestive system.
- Figs are low in sodium and high in potassium and hence, helps in the prevention of hypertension.
- Dried figs are said to contain omega-3 and omega-6 fatty acids which can help prevent coronary heart diseases.
- Figs are also a source of calcium, which is good for strengthening of the bones.
- Because figs are rich in potassium, it helps in regulating blood sugar.
- Eating figs are said to be an effective cure for treating sore throat because of their high mucilage content.
- Because figs contain iron, they are useful in treating anaemia.It is said that eating figs can relieve fatigue and boost brain power too.
When buying fresh figs, look for slightly wrinkled (but still plump) and even split figs (as long as they are not weeping or leaking). Avoid figs that look shrunken, are oozing from their splits, have milky liquid around the stem, are super squishy, or have any sign of mold.
Storing figs
Figs do not have a long shelf life, so plan on eating them within a day or two of buying them. They keep best at room temperature with plenty of air circulating around them. I find it is better to have them in full view so that you can remember to use them! They will keep a bit longer in the refrigerator, but they tend to lose a bit of their flavor.
Eating Figs
The sweet taste of figs is a natural match with many savory foods.
- Nuts of all kinds
- Cured Meats like pancetta, bacon, and ham
- Aromatics such as garlic, olives, capers
- Warm spices like cinnamon, cloves, cardamom,nutmeg, and star anise
- Citrus in particular lemon and orange
- Full-Flavored Vinegars such as balsamic or sherry
- Rich Dairy Products like cream, mascarpone cheese, goat’s cheese and creme fraiche
- Aged Cheese figs are famously delicious with blue cheeses, but they also work with any salty aged cheese like Parmesan
- Fortified Wines & Dark Spirits such as brandy, rum, port, and sherry
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Gorgonzola Stuffed Figs Wrapped in Prosciutto Crudo (4 servings)
8 firm figs, cleaned and stems removed
120 g Gorgonzola or other blue cheese, divided into 8 equal portions
100 g thinly sliced Prosciutto, divided into 8 or 16 strips
50 g flaked almonds, toasted
45 ml honey
- Place the oven rack about 10 cm away from the top element and pre-heat the grill.
- Toast the almonds in a single layer in a medium saucepan until light golden. Be careful not to burn them!
- Grease an ovenproof dish big enough to take the figs in a single layer.
- Use a sharp knife and score the tops of each fig with an “X”, about 2 cm deep.
- Stuff each fig with a small chunk of the cheese.
- Neatly wrap each fig with a piece of prosciutto.
- Place the dressed figs onto the ovenproof dish and grill for about 3 to 5 minutes, just until the cheese begins to melt and the prosciutto starts to crisp up.
- Remove the figs from the oven and allow to cool, about 5 minutes.
- Drizzle honey over the figs and finish with a sprinkle of almonds.
Variation
You can use Parma ham or Serrano ham instead of the Prosciutto.
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Rustic Fig & Apple Pie (adapted from a recipe by Giada De Laurentiis) (6 to 8 servings)
Filling
5 large, tart apples (Golden Delicious, Granny Smith)
45 g butter
50 ml light brown sugar
16 figs
50 ml light brown sugar
Pastry
400 g shop-bought shortcrust pastry, thawed
30 ml light brown sugar
1 large egg, beaten lightly
To serve
Mascarpone cheese, Crème fraîche or vanilla ice-cream.
- Start with the filling. Peel and core the apples and slice into 0.5 cm slices.
- Heat the butter in a large saucepan and add 50 ml of the sugar. Cook over a medium-low heat while stirring.
- Add the sliced apples and cook while stirring until the apples are just tender and release some juices, about 6 minutes.
- Remove the stems from figs and slice 0.5 cm thick.
- Take the pastry from the packaging and unroll it carefully on a Wizbake baking sheet sprinkled with a little flour.
- Use a rolling pin and roll the pastry out to an even thickness.
- Take a dinner plate and invert it onto the pastry.
- Use a table knife and cut around the plate to get a circle of pastry.
- Place the leftover pastry in a ziplock back and freeze or cut shapes out with a cookie cutter and bake with the pie.
- Pre-heat the oven to 180 ° C .
- Transfer the Wizbake sheet to a baking tray and arrange the apple slices followed by the fig slices on the pastry, leaving a 2 cm border around the edge of the pastry.
- Sprinkle the remaining sugar over the fruit.
- Crimp the edges of the pastry up and over the filling, creating a border.
- Brush the crust with the beaten egg and sprinkle with the sugar.
- Bake for about 30 minutes or until the crust is golden brown.
- Serve warm or at room temperature with Mascarpone cheese, Crème fraîche or vanilla ice-cream.
Photo by Giada De Laurentiis
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Fig Coulis
250 g fresh figs, chopped
80 ml white sugar
80 ml boiling water
l5 lemon juice
- Combine ingredients in a medium saucepan and cook until the desired consistency.
- Serve with pork, chicken, duck, or turkey.
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Baked Figs With Honey And Cinnamon
12 ripe figs
60 ml brandy or rum
60 ml honey
10 ml ground cinnamon
To serve
250 g Mascarpone cheese or Crème fraîche or vanilla ice-cream.
- Preheat the oven to 180 ° C .
- Cut the figs in half and pack them close together in a shallow ovenproof dish.
- Drizzle with the honey and brandy or rum and sprinkle each fig with a generous pinch of cinnamon.
- Bake for 20 minutes, or until softened.
- Check the figs after 10 minutes, as they may differ in ripeness slightly and require different cooking times.
- Serve warm or at room temperature with Mascarpone cheese, Crème fraîche or vanilla ice-cream.
Variation
Omit the brandy or rum and honey and replace with Grand Marnier (orange-flavored liqueur)