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Figs: The versatile fruitPosted Aug 24th 2005 7:54AM by Stefania ButlerFiled under: Lunch, Breakfast, Dinner, Hors D'oeuvres, Snacks, Dessert, Vegetarian, FruitWe have the fattest blue jays in our yard because they have been feasting on the ripening Mission figs on our tree. One of the reasons we bought the house was for that mature tree, which shades our yard and keeps us in figs (if we can pick them before the birds get them) all summer. A fresh fig, halved and wrapped in San Daniele prosciutto, is my idea of heaven. Or quartered half-way through the top and then stuffed with goat cheese and carmelized under the broiler...nothing but yum. My local grocery store is doing a fig promotion right now and I picked up an informational flyer. One fig is about 37 calories and has 9.5 carb grams and 1.5 grams of fiber. They are rich in potassium and vitamin A. A puree of dried figs may be used to substitute half the fat in cake, cookies, and muffin recipes. Figs can be sliced into green salads, added to oatmeal, or made into salsa. They are delicious in tarts, cobblers, and crisps. They also make beautiful jam, both sweet and savory (I make a fig-carmelized onion confit with thyme in the fall). Or you can try this simple recipe from the fig flyer:
Fig Sesame Jam
1 1/4 cup sugar
3/4 cup water
2 lbs fresh figs, stems removed and quartered
1 TBS orange zest
2 TBS orange juice
1/4 cup toasted sesame seeds
In a sauce pan combine water and sugar. Simmer until sugar dissolves. Stir in figs, zest, and juice. Simmer uncovered, stirring occassionally until thick and syrupy (approximately 1 1/2-2 hours). Gently stir in sesame seeds. Will keep for up to one month in an airtight container.
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