Fresh fig's!!!!?

What's the best way to eat fresh figs? Do i need to cook them first if yes any recipes on how?

Fresh fig's!!!!?
The best way to eat fresh figs is to tear them open and gulp down their juicy insides! That is whilst you are still picking them off the fig tree.

The other best way to eat them is to cut them neatly in half and serve them on pretty dishes with a little dessert spoon and take a dainty morsel with each scoop. That's for when the eye of the public or your in-laws is watching you!

Fresh figs are so good, they don't need any kind of messing with! Enjoy!
Reply:Ooh lovely - get a big dollop of mascarpone served on the side and a big spoon of lovely clear honey drizzled all over everything - fabulous!!
Reply:Straight off the tree. No need to cook. Turkish figs are best.

For an interesting starter make a cross wise slit in the top of the fig open it out a little and pop a smelly, soft French cheese or Feta into the opening. Pop under the grill for a few minutes til the cheese starts to melt. Easy, quick, different and delicious.
Reply:dont do it!
Reply:spiced figs

_____________

1/2 cup baking soda

3 quarts figs

2 quarts boiling water

Syrup

1 cup water

1 cup vinegar

6 cups sugar

1 teaspoon whole cloves

1 teaspoon allspice berries

4 cinnamon sticks

Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.

Drain.

Mix syrup ingredients.

Lemon chunks may be added (I don't use).

Whole Ginger may be used also (I don't use).

Bring to boil, add figs and boil for 10 minutes.

Boil figs in syrup 10 minutes for 3 days.

On 3rd day can in sterilized jars.

Note: for 12 quarts of figs, use 10 pounds of sugar.
Reply:Fresh figs are great. Wash them and then cut off the stem and eat. No need to cook.
Reply:Peel from the top down and either eat with your fingers or scoop the flesh out with a teaspoon.

If you want to cook them you should poach them in wine or orange juice.
Reply:Straight off of the tree
Reply:Why spoil them by cooking? Although I must say, this is a good way if you like the odd bit of liquor:



Breasts of Chicken with Fresh Figs and GIN



18 fresh figs

1 Cup of gin

6 chicken breasts, boned, skinned, %26amp; split

6 Tbl unsalted butter

1 tsp lemon juice

1/2 C chicken stock

1/2 dry vermouth

1 1/2 C heavy cream

salt and pepper to taste







Wash the figs. Pierce several times, and soak

in the gin for 2 to 3 hours.



Preheat oven to 400 degrees.



Rub the chicken breasts with the lemon juice.



In

an ovenproof dish with a lid, heat the butter.



Add the breasts, and cook for 2 minutes,

turning often.



Cover, and bake in oven for

8 minutes.



Remove the chicken from the baking

dish and keep warm.



Add the stock and vermouth to the baking dish.



Boil rapidly, stirring, and reduce to 1/2 C.



Add the cream, salt, and pepper.



Pour the sauce over the chicken.



Surround with drained figs. Serve hot.
Reply:FRESH FIGS WITH GOAT CHEESE

1/4 cup honey

1/2 teaspoon freshly ground black pepper

12 fresh figs

1/4 cup soft fresh goat cheese



Combine honey and pepper in small pitcher; stir to blend. Starting at stem end, cut each fig into quarters, stopping 1/2 inch from bottom to leave base intact. Gently press figs open. Spoon 1 teaspoon cheese into center of each. Arrange figs on platter; drizzle with peppered honey.



Makes 4 servings.

Bon Appétit

August 2006



PROSCIUTTO-WRAPPED FIGS WITH GORGONZOLA AND WALNUTS

If fresh figs aren't available, dried black Mission figs can be substituted here; look for ones that are soft and moist. What to drink: Crisp Pinot Grigio pairs nicely with the entire meal.

9 large fresh black Mission figs, stemmed, halved

18 1x5-inch thin strips prosciutto (about 3 ounces)

3 tablespoons Gorgonzola cheese

18 large walnut pieces, toasted



Preheat broiler. Cover large rimmed baking sheet with foil. Wrap each fig half with 1 prosciutto strip; place on prepared sheet. Broil until prosciutto chars slightly on edges, about 1 1/2 minutes. Turn figs; broil about 1 1/2 minutes longer, watching closely to prevent burning. Place 1/2 teaspoon Gorgonzola atop each fig half. Top each with walnut piece. Serve warm or at room temperature.



Makes 18.

Bon Appétit

August 2004



FIG AND GOAT CHEESE CROSTINI

3 tablespoons minced shallot

2 (3-inch) fresh thyme sprigs plus 1/2 teaspoon minced fresh thyme

1/2 Turkish or 1/4 California bay leaf

1 1/2 tablespoons unsalted butter

1/4 lb dried Black Mission figs, finely chopped (3/4 cup)

3/4 cup Port

1/4 teaspoon salt

1/8 teaspoon black pepper

12 (1/2-inch-thick) diagonally cut baguette slices

1 tablespoon olive oil

6 oz soft mild goat cheese at room temperature

2 fresh ripe figs, cut into 1/2-inch pieces

Garnish: fresh thyme leaves



Make savory fig jam:

Cook shallot, thyme sprigs, and bay leaf in butter in a 1- to 1 1/2-quart heavy saucepan over moderately low heat, stirring, until shallot is softened, about 2 minutes. Add dried figs, Port, salt, and pepper and bring to a boil. Simmer, covered, until figs are soft, about 10 minutes. If there is still liquid in saucepan, remove lid and simmer, stirring, until most of liquid is evaporated, 3 to 4 minutes more. Discard bay leaf and thyme sprigs and transfer jam to a bowl. Cool, then stir in minced thyme and salt and pepper to taste.

Make toasts while jam cools:

Put oven rack in middle position and preheat to 350°F.



Halve each baguette slice diagonally, then arrange on a baking sheet and brush tops lightly with oil. Bake until lightly toasted, about 7 minutes. Cool on baking sheet on a rack.



Assemble crostini:

Spread each toast with 1 teaspoon fig jam and top with about 1 1/2 teaspoons goat cheese and 2 pieces fresh fig.



Cooks' notes:

? Fig jam can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

? Toasts can be made 1 day ahead and cooled, then kept in an airtight container at room temperature.



Makes 24 hors d'oeuvres.

Gourmet

Gourmet Entertains

September 2003
Reply:Wrap them in fresh Newtons.
Reply:No, if they are ripe they are fine. Also it makes for great sauces with duck, pork and foie gras.
Reply:tear in half and eat! ive seen them cooked, in frying pan, till they go all gooy and jammy.