Comments on: Hello, Spring. Hello, Figs!

By: katy

katy — Wed, 19 Mar 2008 16:38:28 +0000

oh my goodness I am so jealous!!!!! They are one of my favorite foods as well — the dried kind are a sorry comparison to lovely fresh figs!

By: Jaime

Jaime — Tue, 18 Mar 2008 03:08:21 +0000

i have never had a fresh fig before!

By: linda

linda — Fri, 14 Mar 2008 21:02:11 +0000

Hello mini figs!

By: amanda

amanda — Fri, 14 Mar 2008 18:59:26 +0000

Hey Joy! In my “Sticky Chewy Messy Gooey” book, there is a recipe for a fig and brown butter cake (I think) and there is also one in Dorie Greenspan’s book. I think the idea of using figs in breakfast goods sounds delightful too, with a big cup of coffee Now you’ve got me all excited to bake w/ figs too!

By: joythebaker

joythebaker — Fri, 14 Mar 2008 16:35:00 +0000

Kitty- Yes! the fig, cheese, honey and bread combo! I forgot about that. Brilliant!
Mike- You are so right, persimmons are right up there with figs!
Recipe Girl- I would urge you to give figs another shot. But if you happen to not like figs… I guess that means there are more figs out in the world for me to eat!
FRM- A smoker! Now that sounds interesting. I’ve never even dreamed of smoking figs, but I’m definitely curious now.
Stephanie- You must try figs! I’ll be excited to hear how you feel about them!

By: Stephanie

Stephanie — Fri, 14 Mar 2008 15:11:59 +0000

I am almost ashamed to admit I have never eaten a fig…or a fig newton for that matter. That will definitely change this Spring!

By: Food Rockz Man

Food Rockz Man — Fri, 14 Mar 2008 14:33:40 +0000

Beautiful photos, Joy! When I was living in Venice Beach, I had a fig tree in my yard. Beneath the tree sat the smoker I had built out of large terra cotta pots and a hotplate. The figs literally fell into the smoker and I took it as a sign. I took a bunch of ripe figs, cut them in half, placed them in a Pyrex dish cut side up, added a quarter-to-half inch of fruit juice (I used different juices on different occasions), and smoked them for a few hours . . . occasionally turning the figs in the ever-reducing juice . . . but always leaving them cut side up so they could more easily continue drying out . . . and then turning them cut side down for the last half-hour or so to soften the cut side a bit in the now-reduced-to-a-smokey-syrup juice. They were awesome with cured meats, on ice cream, and with just about anything else. Smoked candied figs! Shoot me an email if you want more info on how to build a kick-ass smoker for well under $100.

By: CB

CB — Fri, 14 Mar 2008 14:33:02 +0000

Your pics are fabulous. Makes me smile for spring.

By: RecipeGirl

RecipeGirl — Fri, 14 Mar 2008 13:18:46 +0000

I want to like figs. I really do. I had a Swedish grandmother who used to make these icky fig cookies when I was a kid and her feelings were hurt if I didn’t eat them. So I was forced to pretend that I liked them. I’ll have to give them another shot after your raving reviews!

By: Mike

Mike — Fri, 14 Mar 2008 11:05:41 +0000

I also get weak in the knees over fresh figs–I’d never had them until I moved to FL, and now I couldn’t imagine *not* having them. I’d love to get a tree–I sure shell out enough money buying them from the grocery store when they’re in season! I’ll always have dried figs handy for the rest of the year, but its just not the same as having those plump, honeyed gifts from above. I’d put Hachiya persimmons at number two on the grand scale of fruit sexiness.

I like all of the fig recipe ideas you posted. Maybe a galette? I’ve honestly never made a fig dessert–I always wind up eating them all before I get a chance to cook them since I have no will power. I’ll have to work on that this season. I look forward to seeing what you do with them.