Fantastic Fig Recipes
Fresh or dried, figs lend a sublime sweetness to all sorts of dishes, from easy apps to healthful desserts to interesting entrées.
This restaurant-quality dessert will impress absolutely anyone, but it requires eight ingredients and less than 10 minutes to make. Caramelizing the natural sugars in the fruit gives them intense flavor, an intense balsamic vinegar pan sauce mixed with creamy and tangy crème fraîche sets off the sweetness, and an sprinkle of pepper adds an unexpected surprise.
Read More: Our Guide to Figs
A pop of acidic vinaigrette balances ultrasweet figs. Balsamic glaze is a syrup of concentrated, cooked-down, sweetened balsamic vinegar; it adds a sweet and tangy element to this refreshing salad. Look for it near the vinegar.
Fig preserves are among the easiest to make because the fruit mixture thickens beautifully on its own without added pectin. Consider this jam a "refrigerator preserve," but you can process it for canning, if you wish. Enjoy it spread on whole-grain bread or scones.
This colorful, elegant dish combines all the different flavors and textures―sweet, tender figs; salty, crisp prosciutto; tangy, creamy cheese; and brightly sour balsamic vinegar―that are necessary for a perfect summer starter.
Figs are downright sublime blended in a smoothie. This recipe offers a great use for figs that are very ripe (or even overripe) and need to be used soon. The riper the fig, the sweeter and more delicious in this creamy breakfast drink.
This easy, impressive party app highlights a versatile fig jam that can be made up to three days in advance. On the day of your party, top bread slices with fig jam, goat cheese, and a sprinkling of walnuts, and broil for about 2 minutes. (Leftover jam is great on toast or sandwiches.)
- Pork tenderloin
- Dried figs
- Blue cheese
- Apple jelly
A little heat turns a sandwich into a meal. This panini combines the sweet and savory flavors of fig jam and crumbled blue cheese for a special treat. Don't have a sandwich press? No problem―it's easy to improvise. Just place the sandwich in a regular nonstick skillet and press it under the weight of a cast-iron skillet or a regular skillet weighted down with cans.