One of the joys of fall are figs. After weeks of corn and tomatoes I’m ready for some new flavors. Nevertheless, it takes little effort to turn figs into a meal.
The Uniqueness of Figs
Fresh figs are lusciously sweet. Their texture is unique, with smooth skin, chewy flesh and crunchy seeds. A member of the mulberry family, they grow on ficus trees. Although there are more than 150 varieties, I only know the black mission fig. Delicate and extremely perishable, I try to use them within a day or two. It’s best to keep them covered, refrigerated and on a plate to prevent bruising.
Despite their sweetness, figs are a healthy choice. They contain over eighty nutrients. Figs are high in potassium and an excellent source of fiber. They can also help with weight loss, lowering cholesterol and preventing hypertension.
Figs for Breakfast, Brunch or Lunch
I like figs at any time of day. At breakfast I have then on oatmeal with pistachios and pomegranate syrup. Or on Icelandic yogurt with chopped walnuts and maple syrup They are also delicious at lunch, on an arugula salad with blue cheese. Or simply as fig toast with cream cheese on multigrain.
Figs and Goat Cheese
Figs and goat cheese are a traditional combination. There is no easier way to impress guests than with a figs and goat cheese appetizer. More than the sum of it’s parts, it’s simply a quartered fig stuffed with a nugget of goat cheese. If I’m feeling more ambitious, I make crostini. I layer each toast, with a slice each of prosciutto, fig and a lump of goat cheese.
Fig Dessert Recipes
Caramelized figs topped with a splash of balsamic vinegar are a perfect dessert when I just want a bite of something sweet. More often, I put the warm drizzled figs on top of vanilla ice cream for a more decadent dessert.
Caramelized Figs with Balsamic Vinegar
Light brown sugar
Quarter figs and place on a foil lined baking sheet. Sprinkle with light brown sugar. Broil 3-5 minutes until sugar has melted. Sprinkle 1 teaspoon of balsamic condiment over each sliced fig.