Fresh, homegrown figs! Now what?

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I was just given a couple of dozen fresh figs, grown right here in Waukesha County, Wisconsin. They're small and very sweet. A friend's husband has a tree in their yard, and ever since she learned I love them, she's generously shared them.

I'd gladly wolf them down myself, but I'm trying to observe my South Beach Diet regime. :rolleyes: I've decided to share them with friends at a gathering tomorrow in their sukkah. (It's a booth in the back yard, constructed to celebrate the festival of Sukkot.)

I was thinking of halving the figs, then adding a bit of fresh, mild goat cheese and a small drizzle of fruity olive oil. Do any of you have any other suggestions? I didn't want to make a tart, because the figs are just perfectly ripe for eating fresh.
 
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Mezz,

Thats it,clean and simple.I might add a mill of fresh craked black pepper and a drizzle of aged balsamic vinegar.
 
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Of course you always have the option to dry them in the oven after sprinking them with almonds or make a very nice preserve.
 
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Mmmm... I could do that with the bunch I'm getting next week, Athenaeus! :lips:

I thought to sprinkle some coarsely chopped, toasted walnuts on them too.
 
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Mez

I am a bit surpised though. Isn't it a bit late to have figs? Even in Greece we are finished with them.
 
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We have such a different climate!

I don't even know what species of fig these are. The man whose tree it is must bend it down and cover it with soil, straw and a heavy canvas to prevent the tree from being frozen to death in our cold winters. The tree doesn't seem to mind this at all. Much like a mango tree, that bears better when you whack it with a bat or hack at it a bit with a sharp knife, the tree thrives. My friend has more figs than she can eat or even pick before the hornets and birds get them! They've enjoyed its fruit for many years. (She and her husband are originally from Lazio, south of Rome.)

Our spring and summer in Wisconsin start months after the Mediterranean season, so we will have these figs for a couple of weeks yet.
 
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Otherwise than Vivian, I'm not surprised since here in Genoa we still have plenty of fresh figs, due to an exceptionally warm autumn. (Anyway, I thought that in Greece this autumn was even milder than here...)

As you may know, Mezz, in Italy the most popular savoury option for serving fresh figs is with Salame - not a piquant one, of course, but a small, fresh, mild salame like a Cacciatorino. Rather obvious, yet yummy!

On the sweet side, I love this recipe for baked fresh figs:

Clean and wash your figs without peeling them. Still wet, roll them into granulated sugar until well coated. Place them in a baking dish in a single layer and sprinkle with 2 tbsp Cointreau and 2-3 tbsp water. Bake at 300° until they're slightly caramelized (it will take at least 1 hour). Cool them down in their syrup and serve cold. :lips:

Pongi
 
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Hey guys, you made me go out and check the fig tree :)

I am telling you! It's over, no more figs here :)


Pongi

Do you make any preserve with the figs?
 
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Joined Aug 29, 2000
Today I again received a quantity of fresh figs from my excellent friend. She says I can have more- with our wet weather, the figs are large, sweet and plentiful!

I need a nice dessert for a reception (of sorts) on Saturday night. I'd like to make a tart with the figs. I was thinking of a tart crust with mascarpone cheese filling and the sliced or quartered figs arranged on top.

My questions:
  1. Do I have to make this the day of the event, or can it hold for a day in the fridge?
  2. Should I glaze it with a fruit jelly glaze (red currant, apple, etc.) or leave it plain?
  3. Any garnishes I should use, aside from a sprig of mint?
I'm avoiding using nuts as several people I know are attending have nut allergies. Otherwise I'd use a crust with pine nuts or almonds, or garnish with walnuts.
 
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Mezzaluna said:
Much like a mango tree, that bears better when you whack it with a bat or hack at it a bit with a sharp knife, the tree thrives. quote]

Now that's something, a masochistic tree!

We have figs in rome now, the "settembrini" - september figs - not sure if the same trees have two fruitings or if it's 2 kinds of trees. Figs definitely come twice a year.
Here, they have them with prosciutto, and the contrast is wonderful, but since i imagine your dinner is going to be kosher, you could try bresaola, which is like beef prosciutto.
they're so good, i say the simpler the better. Seems a shame to cook them.
 

kuan

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Blue cheese. Figs and blue cheese is one of my favorite combos.
 
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Mezz,
You can do that torte ahead. At home, I'm not one to glaze for appearance especially if it alters the taste.
If you put a ;ittle acid under the fig( in the mascapone) balsamic, lemon? but so low you can't identify it.
you could go a little sweet on top.
maybe the mas. on the bottom with the fig 1/2's up and maybe a little sugar and torch to give a little crackle for contrast.
Just a thought, one of the few I have:D
pan
 
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