It's autumn and the neighbor's tree is full of figs, minus any that the birds and ants did not get. It is probably one of the earliest known cultivated fruit crop dating to around 11,400 years ago near Jericho. Though they are from western Asia. Ancient Greeks forbidden export of their quality figs.
We had so many one year, that we sliced and dehydrated batches, then frozen them for the winter. So what else I can do with figs?
- Braised: Add figs at the end of cooking time.
- Caramelized: Split figs and drizzle cut sides with honey. Melt butter in a skillet and add the figs, cut side down. Add a few sprigs of thyme. Cook until caramelized. Remove and add some water to the skillet to create a sauce. Spoon sauce over figs and serve with plain organic yogurt (and more thyme if you want).
- Grilled or Bake: Partially split figs, leave the blossom end. Tuck a small chunk of blue cheese or goat cheese in the center. Press the haves together. Bake or grill briefly.
- Roasted: Drizzle a dozen figs with 2 Tbs. (30 ml) of honey and roast in a 350F (180C) oven until soften and blister slightly. Serve in a bowl with their juices, Greek yogurt or ice cream, or fresh raspberries!
- Wrapping: A chance to use those fig leaves. Rinse the leaves in cold water and dry gently. Use for wrapping
- long slices of carrots, tofu, hard cheese, or other thin vegetables
- stuffed with spinach or other greens
- stuffed with cooked rice, couscous, quinoa, or other grains
- sliced olives
Fresh Herb Butter
4 Tbs. (60 ml) butter, softened
1 Tb. (15 ml) chopped fresh herbs (dill, thyme, parsley, chives, or mint)
Cream butter, mix in herb(s) and lemon juice, roll into a log, enclose in plastic wrap, seal and chill in the refrigerator
