I love the sweet fruity filling of dried figs, but I don't like the fibrous skin of the dried fruit. Therefore, I can only eat figs in the comfort of my home because I split them open and gnaw out the fruity goodness like a wild baboon. What's worse is the yield I get from this technique is very small.
So..... I'd love to know what your favorite preparations for figs are... And, what are your favorite varieties?
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i like to chop them up and stew them with carrots, parnips and greens or add them to ground turkey, eggs and goat cheese and make meatball type things..
I don't know the variety, because they come from my yard, but they're the dark colored ones... Anyway, I mix halved figs with kalamata olives and a thickly sliced onion in the bottom of the 9x9 pan I roast chickens in. Then I plop the seasoned chicken on top. Once the roasting is done, I take all of the juices, most of the figs and olives, and some of the onions, and puree them instead of making gravy.
I don't eat figs anymore because they're too sweet (my sweet tooth has gotten very sensitive), but I used to make fig jam out of just boiling dried de-stemmed figs with water, then blending it up (so the skins got ground up and weren't noticeable) and kept it in a jar in the fridge. I don't even know what I would spread fig jam on now, but it was good. Also, I've only had mission and calimyrna figs, but I think I liked the latter better.
I can't eat figs without putting on pounds same day, even if i limit myself to just 1-2 in a day, they are just that loaded with fructose and something else inflammatory to me. I believe it to be the extremely high fructose content but it could be something else offensive to my internals.
I don't eat them any more despite having several fig trees. Their fructose content is off the charts. Gorged on them for years. YMMV.
Mmmm ... fresh figs, pâté-stuffed, bacon-wrapped.
If you're not afraid of a little dairy... http://www.foodnetwork.com/recipes/claire-robinson/roasted-figs-with-fresh-ricotta-recipe/index.html
I love fresh figs, but I don't eat more than one or two a day when in season. We've got a couple trees out at the family vineyard.
They're really lovely wrapped in a thin slice of proscuitto. I'll peel them and slice one or two into a salad with walnuts and arugula, drizzles with olive oil. My dad used to eat them in a bowl with a little cream over his cereal.