Ingredient Title Chef Category

If you give a fig about figs

There are a lot of quick and easy things that you can do with figs, aside from picking them up and pecking away at them like a bird, which happens to be my personal favorite way of enjoying fresh figs of any kind.

Quick and easy ways to enjoy figs

1. Fig hors d'oeuvres: just split a fig in two from stem to end and wrap halves in the very thin prosciutto (or even salami), fasten each with a toothpick and pass the platter

2. Poach figs: use whole figs and fresh cherries or other fruit and poach together in a simple syrup flavored with fresh mint or herbs or vanilla or rum.

3. Make Pizza: sauté or grill figs and use with prosciutto or ham with Gorgonzola cheese on a pizza crust.

4. Pickle figs: use sherry vinegar, cassis (if you have any, if not skip it and don't worry), and spices such as cinnamon and nutmeg. Serve with grilled lamb or pork.

5. Make jam: slowly roast figs with port wine, balsamic vinegar, star anise, cloves and bay leaves to serve with pork or ham.

6. Stuff figs: use Gorgonzola and grill then serve with assorted cold meats.

7. Fry figs: dip figs into flour and buttermilk and then fry to use as a hors d'oeuvre or dessert.

8. Fig secret: toss halves or slices of fresh figs with a little Anisette, Pernod, Ouzzo or licorice-flavored simple syrup and they will bloom with flavor.

10-Minute Fig & Raspberry Dessert

Any leftover raspberry sauce (called coulis) makes a great topping for ice cream and is also delicious stirred into club soda.

1 package (10 oz) frozen raspberries in syrup, thawed
8 fresh figs, trimmed and halved lengthwise
1/2 tablespoon sugar
1/2 cup low-fat vanilla yogurt, stirred

Preheat broiler. Force raspberries through a fine sieve into a bowl to remove seeds (this is called a coulis). Sprinkle cut side of figs with sugar and place, sugared sides up, in a baking dish. Broil about 4-inches from heat until tops are bubbling and lightly browned, 3 to 5 minutes. Spoon 1 1/2 tablespoons raspberry coulis onto each of four dessert plates. Spoon a heaping tablespoon of yogurt in center of each, then arrange 4 fig halves on top of each. Makes 4 servings.

Braised Chicken Legs with Figs

This recipe is better with legs than breasts because legs have more flavor.

4 chicken legs and thighs
Salt and pepper
4 medium yellow onions
2 tablespoons butter
4 sprigs fresh thyme or 1 teaspoon dried
2 bay leaves
1/2 cup dry white wine
1/2 cup chicken stock
8 fresh green or black figs halved
1 tablespoon honey
2 tablespoons white wine vinegar

Separate legs and thighs. Pat chicken pieces very dry. Season with salt and pepper. Cut top half-inch off onions. Peel onions and quarter them vertically, cutting only a bit off the root end so each quarter stays intact. Heat oven to 375 F. Heat butter in ovenproof skillet over medium-high heat; brown chicken well on both sides. Tuck onion quarters, thyme and bay leaves around chicken. Add white wine and enough chicken stock until liquid is about 1/2-inch deep in pan. Place chicken in oven, and cook until chicken is done, about 40 minutes. Remove from oven to stove and place figs around chicken. Place pan over medium-high heat; bring contents to a simmer and cook a few minutes until sauce starts to get syrupy. Warm honey and vinegar in a small saucepan and drizzle over chicken. Turning chicken in pan, cook a few minutes more, basting with pan juices. Remove bay leaves, check seasonings and serve. Makes 4 servings.

Rice & Almond Pilaf with Figs

Figs can be savory as well as sweet as you will see in this savory, simple rice dish. For variation, use pistachios instead of almonds and later in the season, sautéed quince.

1 1/2 tablespoons butter
2 shallots or scallions, minced
3 tablespoons finely chopped almonds
2 tablespoons coarsely chopped almonds
1 teaspoon minced fresh rosemary or a pinch of dried crushed rosemary
1 cup long-grain rice
1 tablespoon dry white wine
2 cups chicken broth
1/2 teaspoon pepper
1/2 teaspoon salt
4 ripe but firm fresh figs, stemmed and chopped

Melt butter and add shallots and finely chopped almonds. Sauté, stirring often, for 1 or 2 minutes, until shallots are soft. Add rosemary and rice and sauté about 1 minute, until rice glistens. Add wine, stirring to scrape up any bits stuck to the pan. Add broth, pepper and salt. Bring to a boil, reduce heat to low, cover and simmer for 10 minutes. Gently stir in figs. Cover and cook 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Garnish with the coarsely chopped almonds before serving. Makes 4 servings.

Figs even leafed around in the Garden of Eden!

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