Fig recipes?

Hi my brother and sister in law have bought a house with a big garden it has a fig tree in it, anyone know any good recipes and how you tell when they are ready to pick.

Fig recipes?
Fresh figs are best eaten as close to the tree of origin and as ripe as possible, when they’re just on the point of bursting. Look for the telltale honey-like drop of moisture on the surface. Thin-skinned and easily bruised, they need careful handling





Ripe figs, however, are highly perishable and will not keep for longer than three days in the fridge. Thin-skinned and easily bruised, they need careful handling and should be wrapped for travel in tissue, like a Romanov princess. Bring out their delicate scent and flavour by leaving them in the sun for an hour or so before serving.





Try the following





A Compote of Figs in Marsala Wine with Mascarpone Mousse





Figs are at their best in autumn and, even if they're not squidgy enough to eat straight, they still respond beautifully to light poaching. In this recipe they impart their flavour to mingle with a sweet Marsala wine. Serve them with the lightest mascarpone mousse and it's heaven on earth!





For the compote:


18 small, ripe figs


15 fl oz (425 ml) sweet Marsala wine


1 vanilla pod


2 oz (50 g) caster sugar


1 level teaspoon arrowroot





For the mousse:


1 x 250 g tub mascarpone, at room temperature


1 x 200 ml tub fromage frais (8 per cent fat), at room temperature


2 tablespoons milk


1 level tablespoon caster sugar


1 teaspoon vanilla extract


2 level teaspoons powdered gelatine or vegetarian substitute


2 large egg whites





You will also need a saucepan or frying pan (with a lid) large enough to hold the figs in one layer, and 6 ramekins, 5 fl oz (150 ml) capacity, 3 inches (7.5 cm) diameter, 1½ inches (4 cm) deep.





Make the mousse first: begin by whisking the mascarpone, fromage frais, milk, sugar and vanilla together in a roomy bowl. Then place 1 tablespoon of cold water in a cup and sprinkle the gelatine over. Put a small saucepan with about 1 inch (2.5 cm) of hot water in it over a gentle heat. When the gelatine has soaked into the water, sit the cup in the saucepan and leave it until the gelatine has turned completely clear and liquid.





Next, in another roomy bowl, whisk the egg whites to the soft peak stage. Now rinse the ramekins in cold water, leave them to drain, but don't dry them as this will make it easier to turn the mousses out. Now, using the same whisk, with the beaters running slowly, pour the liquid gelatine into the mascarpone mixture, whisking all the time so that the gelatine does not set. When it's all in, use a metal tablespoon to fold a spoonful of the egg white into the mixture to loosen it, followed quickly by the remaining egg white. Fold thoroughly, but gently, to mix evenly together.





Now pour or spoon the mousse into the ramekins, smooth the tops, and cover with clingfilm. Chill for at least 6 hours before serving, but preferably overnight. To make the compote, pour the wine into the pan, add the vanilla pod and the sugar, stir over a gentle heat until the sugar has dissolved, then bring to simmering point. Stab each fig two or three times with a skewer then, using a long-handled spoon, lower them gently into the simmering liquid (stalk side up). Cover and cook very gently for 20 minutes or until they are absolutely tender.





Use a draining spoon to remove them from the liquid to a shallow serving dish where again they can sit in a single layer. Remove the vanilla pod and boil the liquid to reduce it slightly. Then mix the arrowroot in a cup with a tablespoon of cold water, pour this into the hot liquid and bring it back to simmering point, whisking all the time. Pour the slightly thickened liqueur over the figs, leave to cool and chill till needed. To turn out the mousses, run a knife carefully round the edge of the dish and invert each one on to a plate. The mousse is meant to be very light and fluffy and not at all jelly-like. Give each person three figs and spoon some of the juice around.





or Compote of Figs in Port


8 oz (225 g) whole dried figs (no soak, or else soaked overnight and drained)


3 fl oz (75 ml) port


1 orange


2 oz (50 g) demerara sugar





Use a potato peeler to pare off the coloured part only of the orange zest then, using a sharp knife, cut this into little shreds. After that squeeze out the orange juice, then place the figs, orange juice and zest in a bowl. Add 10 fl oz (275 ml) water, stir everything around, and leave it on one side for 2 hours.





Next pour the contents of the bowl into a saucepan, add the sugar and simmer very gently for 1 hour (without a lid): it should only just simmer, so have a look from time to time to make sure the liquid does not all evaporate. At the end of the cooking time pour the whole lot into a serving bowl and, while it is still hot, stir in the port. Allow the figs to cool completely in this liquid, and chill before arranging them in a glass serving dish





or Ricotta with baked figs, pistachio walnut honey


8 large figs, not overly ripe


8tbsp walnuts


8tbsp almonds


8tbsp pistachios


3 tbsp rich Greek honey


16tsp ricotta cheese


1 tbsp icing sugar


8 dates


rose water


1 tbsp Cointreau or other orange liqueur





Method


1. Cut an x in the top of each of the figs, to open them up.


2. Roast the nuts and chop roughly.


3. Mix the nuts with the honey.


4. Spoon 1 tbsp of the nut and honey mixture into the top of each fig.


5. Cook in the oven for 8-10 minutes at 200C/400F/Gas 6 (depending on the ripeness of the figs).


6. Place the dates in a pot, just cover with rose water and Cointreau or similar, bring to the boil, simmer for 30 seconds, remove from heat and leave to cool.


7. Mix the ricotta cheese with the icing sugar and add a dessertspoon to the top of each fig.


8. Garnish each plate with a couple of dates.





or Poached figs


2 tbsp soft brown sugar


splash of red wine


2 figs, cut into quarters


spoonful of Greek-style yoghurt, to serve





Method


1. Heat the sugar and wine in a pan until simmering. Add the fig quarters and poach for 6-8 minutes.


2. Remove from the heat and transfer to a serving plate. Serve the yoghurt on top.
Reply:Sounds delicious but a little too complicated. Report It

Reply:Take fig... place directly in toilet.





Just kidding. Figs are good and I've found a few websites for you.





http://www.pickyourown.org/figs.htm


http://www.californiafigs.com/
Reply:Jamie Oliver has a nice recipe for a fig salad with mozarrella and parma ham.





Split the fresh figs at the top with a cross, cutting less than half way down the fig. Now pinch at the base to force the fig flesh through the split skin - practice! Put the figs, ham and sliced mozzarella on a plate, nicely interwoven, and drizzle with plenty of the dressing. (try 6 volumes good olive oil, 3 volumes lemon juice, 1 volume of fresh honey, salt and pepper to taste, all blended) Serve with torn-up chunks of good crusty bread
Reply:Fig Apple Compote





Ingredients


6 baking apples


6 dried figs


1 lemon, sliced


1 cup brown sugar


1 cup water


6 whole cloves


1 cinnamon stick








Instructions


Bring sugar and water to a boil. Add lemon rind and spices. Core apples and place in baking dish or skillet. Place figs around and between apples. Pour spiced syrup over all and cover. Bake or simmer gently, basting occasionally, until apples are tender and syrup thickened. Then serve each apple topped with a plump juicy fig, to 6 lucky people.





Makes 6 servings
Reply:Try this recipe site, it gives you info about figs too. http://www.bbc.co.uk/food/recipes/mostof...
Reply:Oh, I love fig! I use it every chance I get, so I have a lot of recipes....here are a few of my favorite:





Fig and Walnut Biscotti





1 pound dried figs (or 1 package Calimyrna crown figs; see note)


1 1/2 pounds all-purpose flour, sifted and then measured to yield about 6 cups


3 tablespoons baking powder


3 tablespoons ground anise seed (or 2 teaspoons anise extract)


1/2 teaspoon salt


6 eggs


2 cups sugar


1 cup (2 sticks) unsalted butter, melted and cooled


1 pound walnuts





1. Remove and discard stems from the figs. Cut each fig into 6 to 8 pieces; set aside. Stir together the flour, baking powder, anise and salt; set aside.





2. Beat the eggs and sugar until light and fluffy, then stir in the melted butter. Stir in flour mixture, then figs and walnuts. (Dough will be somewhat stiff.)





3. Shape dough into 6 flat logs about 2 inches wide. Refrigerate for 30 minutes.





4. Place logs about 2 inches apart on parchment-paper-lined cookie sheets. Bake in a preheated 350-degree oven until logs are lightly browned outside but still soft inside, about 15 minutes. Remove from oven and let cool on wire racks for 20 minutes. Reduce oven temperature to 325 degrees.





5. With a sharp knife, slice biscotti on the diagonal into 1/2-inch-thick slices. Return slices to cookie sheets, flat side down. Bake for 10 minutes. Turn slices over and continue baking until lightly browned all over, about 5 to 10 more minutes.





6. Cool before storing in a tightly sealed container.





Note: Look for plump golden dried Calimyrna crown figs sold in rings (and sometimes on strings) in the supermarket produce aisle.





Makes about 4 dozen








Fig Walnut Scones





3 cups All-purpose flour -- unbleached


1/3 cup Granulated sugar


1 tablespoon Baking powder


1/2 teaspoon Baking soda


1/2 teaspoon Salt


1 Orange -- grated zest only


3/4 cup Unsalted butter -- cold


into pieces


3/4 cup Dried figs -- coarsely chopped


1/2 cup Walnuts -- chopped


1 cup Buttermilk -- cold


2 tablespoons Granulated sugar -- mixed with


1/4 teaspoon Ground cinnamon -- and


1/4 teaspoon Ground allspice -- and


1/4 teaspoon Ground mace -- for sprinkling





Preheat oven to 400 degrees; grease a baking sheet or line with parchment.





In a medium bowl, combine the flour, sugar, baking powder, baking soda, salt and orange zest. Cut in the butter with a fork or a heavy-duty electric mixer until the mixture resembles coarse crumbs.





Stir in the figs and walnuts. Add the buttermilk and stir until a sticky dough is formed. Turn out the shaggy dough onto a lightly floured surface and knead about 6 times, just until the dough holds together.





Divide into three equal portions and pat each into a 1-inch thick round about 6 inches in diameter. With a knife or straight edge, cut each round into quarters, making 4 wedges.





The scones can also be formed by cutting out with a 2-inch biscuit cutter to make 12 to 14 smaller scones. Sprinkle the tops lightly with the spiced sugar mixture. Place the scones about 1-inch apart on the baking sheet. Bake for 15 to 20 minutes until crusty and golden brown. Serve immediately.





Variation: Fresh Cranberry-Walnut Scones: Substitute 1 1/2 cups whole fresh or frozen unthawed cranberries or 1 cup dried cranberries for the dried figs. Mix, shape and bake as directed.








Fig Bars





1/2 C. Butter or margarine; softened


1 C. Brown sugar; packed


3 Eggs; large


1 t. Lemon peel, grated


1 t. Vanilla


1 C. Flour; unbleached


1 t. Baking powder


1/2 t. Salt


1 1/2 C. Figs; dried, finely chopped





Cream butter and sugar. Add eggs, peel and vanilla; beat well. Stir together flour, baking powder, and salt; blend into creamed mixture. Stir in figs. Pour into greased 13 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 minutes. Cool; cut into bars.


YIELD: 32 Bars








As you can tell with the first two recipes, I think fig goes best with walnuts. I have many more, but I won't post them all here. If you would like them, just send me an e-mail. Good luck!
Reply:Figs and Herbed Goat Cheese





3 oz soft goat cheese (chevre)


1 1/2 tsp. snipped fresh chives


1 1/2 tsp. snipped parsley


1/2 tsp. snipped fresh rosemary


Salt and freshly ground black pepper


6 fresh figs


Fresh rosemary sprigs





In small bowl combine goat cheese, chives, parsley, snipped rosemary, salt, and pepper.





Cut figs in half. Top fig halves with herbed cheese. Cover and chill up to 1 hour before serving. Makes 6 servings.





The figs should be "brown" on the bottom not green.
Reply:FRESH FIG FRITTERS, PASSION FRUIT


SAUCE





1 1/4 c. flour


2 each eggs, separated


3/4 c. white wine


1 tbsp. oil


Pinch salt


2 tbsp. sugar





Sift the flour into a bowl and whisk in the egg yolks, wine, oil, and salt. Let sit for approximately 15 minutes. Whisk the egg whites and sugar to a snow. Fold into the batter.





8 each fresh figs


As needed: confectioners' sugar and fresh mint sprigs





Peel the figs and dip in the batter. Deep fry in 350 degree oil until golden brown, evenly all around. Arrange on plates with passion fruit sauce and dust with confectioners' sugar and garnish with fresh mint.





PASSION FRUIT SAUCE:





1 c. sugar


5 oz. white wine


As needed: lemon rind


1 1/2 pts. passion fruit puree











FRESH FIG CAKE





2 c. raw figs, mashed


2 c. sugar


3/4 c. shortening


4 eggs


2 c. + 2 tbsp. flour


1 tsp. cinnamon


1 tsp. allspice


1 tsp. baking soda


1 c. chopped pecans





Mix together sugar, figs, shortening and eggs. Beat well; then add flour, cinnamon, allspice, baking soda and pecans. Pour in a well greased and floured Bundt cake pan. Bake at 350 degrees for 45 minutes.





FRESH FIG PIE





5 c. peeled figs, cut in half


1 tbsp. cornstarch


7 tbsp. sugar


Juice of 1/2 lemon


6 tbsp. butter


10 inch lattice-top pastry


1 tsp. cinnamon or apple spice





Select figs that are ripe and firm. Cut in half. Place figs in an unbaked 10 inch pastry shell.


Combine cornstarch, sugar and spice; sprinkle over figs. Add lemon juice and dot with butter.





Form lattice top with strips of pastry. Bake in a 425 degree oven for 30 to 40 minutes or until brown.