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balsamic-honey-grilled-fig-quinoa-bowl-figs

Photo credit: Lisa from The Viet Vegan

How to Prepare Figs

Figs are often made into preserves or dried to take advantage of their delicious flavour. However, fresh figs are delightful eaten out of hand given their soft, sweet flavour and chewy texture.

Roast Figs:

  • Figs can be roasted at 375°F with some red wine or liquor, sugar, and lemon zest, with the cut sides facing up or down in the pan. Cooking them facedown will make them softer, while they’ll be firmer if baked with cut side up. This is a great way to extend the shelf life, and when roasted they’re delicious in the morning with some yogurt, pancakes, or served as a snack with cheese and crackers.

Grilled Figs:

  • Preheat your charcoal or propane grill and brush a little olive oil on the figs. Grill until lightly charred. Serve in a salad or on some fresh bread topped with crumbled goat cheese.

Caramelized Figs:

  • You can make fruit brûlée as well. Halve the figs and sprinkle a little sugar on top (raw, brown, demerara, whichever you choose). Use a brulée torch (or your oven on broil, watching carefully) to melt the sugar until caramelized (not too burnt). Let harden and serve alone or with a little burrata or fresh mozzarella.

Stuffed Figs:

  • To create a sort of blooming flower or star, cut the fig as if you were cutting it into quarters, but leave a centimetre or so uncut. Pinch the bottom to squeeze the insides up a bit to make the cut tips spread out into a star. Stuff with whatever you like: chopped walnuts, gorgonzola or another favourite cheese, and/or a honey drizzle.

Fig Tips

  • Cook your figs into jam, preserve, or roast with honey for a sweet spread or treat.
  • Figs are quite mellow in flavour, but cooking or drizzling them with honey, balsamic vinegar, or warm spices enhances their natural sweetness.
  • Be sure to enjoy your figs within a couple days because they are highly perishable.

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