Figs can be sweet or savory
Fresh figs are so fragile they’re prone to split open without being touched.
Shaped like a petite pear, they harbor vibrant pink flesh that’s subtly sweet and succulent.
A universal symbol of fertility, figs have been cultivated since ancient times. Turkey grows the most, along with Egypt, Algeria, Morocco, Iran and Syria.
Home cooks can find dried figs all year long. Fresh California figs are generally available from June through September. But some European varieties are available through the end of autumn.
They’re not only luscious, but are versatile, lending juicy and gentle sweetness to savory dishes as well as desserts. Place them on a cheese platter, paired with brie, Manchego or gorgonzola. Wrap them in salty prosciutto or bacon. Include them in pasta dishes and fresh fruit salsa or with grilled pork chops. They’re gorgeous as garnishes, too. Place them atop pizza, salad, crostini, even oatmeal.
Or, simply halve or quarter them, drizzle them with honey and enjoy them raw, with – maybe – a glass of Champagne.
Here, they’re poached with a cinnamon stick and honey for a fruit compote that would be lovely swirled into Greek yogurt or served atop ice cream, cheesecake, Pavlovas or crepes. I added orange peel and served the sauce with tangy, goat cheese-stuffed crepes.
Honey Poached Figs
From prettysimplesweet.com
This quick, no-bake, gluten-free dessert is refreshing after a heavy meal or as a summer treat.
2 cups water
1/4 cup honey
2 tablespoons brown or granulated sugar
1/2 vanilla bean, split lengthwise and seeded (optional)
1 cinnamon stick (optional)
8 figs
In a small or medium saucepan, heat water, honey, and sugar on medium-high. Cook until sugar dissolves. Reduce heat to medium-low and add figs. Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly. Using a slotted spoon, transfer figs to a bowl. Let the water-honey liquid continue simmering on medium-low heat until it thickens to a syrup consistency, about 15 more minutes. Let cool.
Once the figs have cooled slightly, remove stems and cut in half.
Keep sauce and figs in the refrigerator until ready to use. Serve at room temperature.
Arrange figs and serve as desired. Figs can be served with a dollop of whipped cream, mascarpone, crème fraiche or yogurt, or alongside desserts such as cake, cheesecake or crepes. Drizzle with syrup.
Notes: You can cut the figs in half before or after poaching, depending on whether you want them to look clean or coated with sauce.
Other optional flavorings: 1 whole clove, 1 star anise, 2 strips of orange peel, or 3 fresh ginger slices. Add to the saucepan, along with the water, honey, and sugar during the first step. Discard once sauce is done.
Yield: 4 servings