The fruit of the fig is as ancient as it is elusive, representing fulsome lushness and fleeting perfection at once. These tender globes are greedily hunted by those who know their caramel sweetness, made all the more precious by their short season. Highly perishable and easily bruised, these amethyst gems are best devoured within two to three days.
Figs are an ancient fruit, figuring prominently in God’s own landscape in the Garden of Eden. Treasured for their natural sweetness, figs often were used as sweeteners before refined sugars became widely available. Rich with minerals, fiber and vitamins, these super fruits can be dried and preserved to extend their short season.
Fruits of a subspecies of the ficus tree, figs are evolutionary marvels in their own right. Almost all of the hundreds of variants of the ficus tree are pollinated by a specialized fig wasp species local to the tree that has developed alongside it through the ages in a symbiotic dance of pollination and procreation. This interaction is made necessary by the fact that the fig hides its bud within its fruit, essentially making them a flower turned inside out. These canny wasps are adapted to reach places ordinary pollinators like bees and breezes never could in a process called mutualism.
Although ficus varieties are found around the globe, most of the figs we enjoy both fresh and dried are from California. Endlessly versatile, these jewel-toned beauties hold their own in the modern kitchen, lending themselves to preparations both sweet and savory. Try this tasting menu this winter.
FIG MARTINIS
Serves 4
A fig-infused simple syrup lends these martinis unexpected depth and sweetness. Leftover syrup can be stored refrigerated up to a month to flavor tea, sparkling water, or mocktails.
Ingredients:
For the simple syrup:
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 vanilla bean
• 4 fresh unpeeled figs, roughly chopped
For the martini:
• 2 1/2 ounces gin or vodka
• 1/2 ounce dry vermouth
• Ice
• Fresh thyme, for garnish
Directions:
Add water and sugar to a small saucepan. Split the vanilla bean lengthwise and add to the pan with chopped figs. Simmer over medium to medium-high heat until sugar is dissolved and the mixture becomes syrupy. Remove from heat, cool to room temperature, and strain.
Add gin, vermouth, ice, and 1 tablespoon of simple syrup to a mixing glass or cocktail shaker. Stir or shake until mixture is icy cold. Pour into chilled glasses and garnish with a slice of fresh fig and a sprig of thyme.
STUFFED FIGS WITH GOAT CHEESE, WALNUTS AND HONEY
Serves 6
These elegant bites balance sweet and savory flavors in an appetizer that’s as beautiful as it is delicious. Served chilled or at room temperature, these are the perfect party starters to make in advance
Ingredients:
• 12 fresh figs
• 4 ounces goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup honey
Directions:
Rinse and dry figs. Trim stems and slice a deep “X” in the top of each fruit. Lightly squeeze figs at the base to encourage the slices to open into a flower shape. Crumble goat cheese into each fig, followed by a sprinkling of chopped walnuts. Drizzle with honey and serve.
BAKED CHICKEN THIGHS WITH RIPE FIGS
Serves 6-8
The earthy sweetness of fresh figs lends complexity and dimension to this cozy chicken bake. Mustard and fresh herbs balance this rich hearty casserole. Pair with a buttery chardonnay for a decadent evening meal.
Ingredients:
• 4 pounds bone-in chicken thighs or leg quarters
• 1 tablespoon coarse salt
• 1/4 cup olive oil
• 2 garlic cloves, minced or grated
• 1/2 teaspoon lemon zest
• 1/2 pound ripe figs, halved
• 1 teaspoon dry mustard
Directions:
Prepare the marinade. Combine chicken, olive oil, salt, lemon zest, and mustard in a large zip-top bag and refrigerate at least 2 hours or overnight.
Preheat the oven to 450 degrees. Place chicken thighs in a dish large enough to allow them to cook in a single layer without crowding. Scatter figs among the chicken pieces and drizzle remaining marinade over everything.
Roast 30 to 45 minutes, until chicken is golden and the juices run clear and the internal temperature is 160ºF.
PUFF PASTRY FIG TART
Serves 6-8
Figs shine in desserts with very little coaxing. The best preparations allow the tender melting character of this rare fruit to shine through. Here, a layer of puff pastry provides a flaky, buttery bed for a marriage of figs and pears.
Ingredients:
• 1 package puff pastry, thawed
• 6 figs, quartered
• 6 pears, cored and sliced
• 1/4 cup sugar
• 1 tablespoon flour
Directions:
Preheat oven to 425 degrees. Line a sheet pan with parchment paper. Gently unfold puff pastry and roll out the creases. Transfer pastry to sheet pan and score lightly all over with a fork. Pinch the edges of the puff pastry to create a border 1/2-inch high all the way around.
In a large bowl, combine quartered figs and sliced pears with sugar and flour. Fold gently to mix and allow to stand until juices thicken. Add the fruit mixture to the prepared puff shell and bake until the filling is hot and bubbly and the pastry is golden brown; about 15 minutes. Serve warm, garnish with vanilla ice cream or whipped cream.
CHIA FIG PUDDING
Serves 6
Ideal as a make-ahead breakfast, these sweet single servings are perfect for an indulgent start on a busy day. Combining the benefits of filling chia seeds and nutrient-packed figs, these charming layered cups combine flavor and fuel in one.
Ingredients:
• 8 tablespoons chia seeds
• 2 cups almond milk or oat milk
• 1 teaspoon vanilla bean paste
• 8 tablespoons chopped almonds
• 8 fresh figs, quartered
• Honey to taste
Directions:
Add vanilla to milk, whisking to combine. In four separate serving containers, combine 1/4 cup of the milk and 2 tablespoons of chia each. Half-pint jars or jelly jars work well here. Stir thoroughly; let stand 5 minutes and stir thoroughly again to prevent chai seeds from separating in the fridge. Chill overnight.
To serve: top chia pudding with chopped nuts, fresh figs, and a drizzle of honey.
FIG CROSTINI
Serves 4-6
The cook gets to decide whether this is a hearty appetizer for 6 or a full meal for 4 to be enjoyed al fresco with a buttery chardonnay. Crusty bread is the vessel for savory and sweet figs and prosciutto that both melt in the mouth.
Ingredients:
• 1 French baguette or similar hearty bread; sliced
• 1 4-8 ounce log of plain goat cheese
• 1/4 pound of prosciutto, sliced as thinly as possible
• 12 fresh figs, or 8 ounces dried figs, chopped
• Baby arugula leaves
Directions:
Toast sliced bread and arrange on a platter with prosciutto, goat cheese and arugula. Allow guests to assemble each toast with a layer of soft cheese, a scattering of peppery arugula, a draping of prosciutto, and a topping of sweet, jammy fig.
FIG JAM
Serves 4-6
The perfect solution for the family who can’t eat the fig harvest while it’s fresh; this classic preservation technique saves the essence of the bounty for enjoyment over a leisurely breakfast or a sweet note in oven basting.
Ingredients:
• 3 pounds fresh figs, quartered and stemmed
• 2 cups granulated sugar
• 1 lemon, divided into juice and zest
Directions:
In a medium saucepan, combine all ingredients over medium-low heat. Bring to a simmer and cook, stirring often, about one hour or until the mixture is thick. Jam is done when it reaches the gel stage at 220 degrees. This jam can be canned and stored in a cool, dark place for one year. If you don’t plan on canning it, jam will keep tightly covered in the refrigerator for one week or in the freezer for one month.