I have a huge fig tree in my backyard and would like to use the figs.?

They're almost ripe, but I'm not sure how to prep them for eating. Do they need to be peeled? Or can I just use them as-is for tarts and such? What is the best way to prep a fig? Any recipe suggestions?

I have a huge fig tree in my backyard and would like to use the figs.?
I love a fig salad. balsamic vinegrette made with some fig balsamic or just with a little something sweet in it, walnut oil is good in there too. Figs quartered, gorgonzola, walnuts and a bit of proscuitto if you have access to it all this on spinach
Reply:Here is another favorite of mine that spans back to before 1850, When you open a jar of these on a cold day with some hot buttermilk biscuits and sweet milk,It is like heaven.





Southern Fig Preserves





15 pounds of ripe firm figs


10 pounds of sugar


3 lemons





put all these ingredient in a big old pot and slowly cook until syrup begins to show purple.then turn up the heat a little and continue cooking ,add lemons, when it turns amber color its done.let cool slightly and put in clean mason jars with new lids.





Here is a relatively newer recipe from the 1950s:





BERRY-FIG Preserves





3 cups figs mashed


3 cup of sugar


1 6 oz box of jello raspberry /or/strawberry





combine figs,sugar, and jello


cook until thick. about 45 Min's


Pour into sterilized jars and seal.
Reply:----------------------------------------...


Candied Figs





5 pounds fresh figs, small variety preferred


1 1/2 pounds sugar


1/2 cup water.


Wash figs, combine sugar and water. Bring to a boil. Place figs in boiling syrup and simmer one hour, uncovered. cool. Repeat the second day. Third day boil slowly one hour, uncovered. Drain. Place on paper towel and dry in sun for three days. May be frozen.
Reply:Raw, just bite into them.....LOVE fresh figs.


I saw a thing on the cooking channel, they just sliced them in half and grilled them, they look so good and juicy.
Reply:A fig tree in your back yard, oh how lucky you are, there is nothing better than picking a fig from the tree while it is still warm from the sun and eating it right then and there.


NO, you do not peel them, you can run them under cold water to cleam them if u wish.
Reply:Just wash them cut in half or quarters and and sugar. You can also can them, making fig preserves. Wash cut and add sugar, now cook them until tender and you have a heavy syrup. scald jars and lids, while jars are still hot, fill with hot cooked figs, screw lids on tight, use oven mitten the jars will be very hot. Make sure lids or good and tight. Let cool, as their cooling you will hear the lids make a popping sound, telling you the lid is sealed. You can add strawberry jello when cooking and the figs will taste like strawberry's.
Reply:My ex's grandma used to make fig jelly that was awesome on ice cream. I'm sorry i don't know the recipe but maybe you can google it and find out how to make jam. It tasted almost like strawberry jam!
Reply:After you clean them, sautee in Butter, brown Sugar, Lime


Juice, and reduce with Grand Marnier, you know "Flambee"


until almost Caramelized. Serve over French Vanilla Been Ice cream.
Reply:just rinse them and ur ready to eat!
Reply:If the figs are ripe and sweet you don' need to do much. They're best served naturally or with cheese.


If you have too many on hand you can always cut them in half and cover them with equal parts red wine and red port wine, a little sugar, and maybe a cinnamon stick. Simmer the figs until the liquid is a syrup consistency. Cool and puree in a blender. Strain the Puree through a sieve.


This puree can be canned or frozen until ready to use as a condiment for pancakes, oatmeal, ice cream or a sauce for fish or meat, etc.
Reply:Lucky, lucky you!


Here's a recipe for Pickled Figs that I've had for over 25 years. They are candy-sweet and delicious. A good way to preserve them for eating later.





PICKLED FIGS


1 quart boiling water


3 quarts fresh figs


Wash figs, (do not peel them), and place in a large pan. Pour the boiling water over them. Let stand 5 minutes; drain off the water.





In a large container mix well:


1 cup apple cider vinegar (5 percent acidity)


1 cup water


5 cups granulated sugar





In a square of cheesecloth place then tie up:


1 stick cinnamon


1 teaspoon allspice


1 tablespoon whole cloves





Place the bag of spices in the vinegar/water/sugar mixture.





Place the figs back in the large pan and pour the vinegar/spice mixture over them. Bring to a boil; boil 10 minutes. Cover the pan and move to the back of the stove off the heat.





Next day, bring mixture to a boil and boil 10 minutes. Set off the heat again.





On the third day, boil 10 more minutes then put figs and some of the juice into hot, sterilized jars and seal with lids. Discard the bag of spices.