Fresh Figs - With walnuts and Cambazola (creamy blue cheese). Simplicity at it's finest.
Oven-Dried Figs - This was kind of a mistake, but it turned out pretty good! I was going to pre-bake some figs to put on a pizza or tart. So I put them in the toaster oven at about 300 degrees......and TOTALLY forgot about them. Over 2 hours later, I got these dry sweet chewy morsels. A blessing in disguise!
I know, I know, that's a fire hazard waiting to happen. It's just that they didn't really emit an odor and I was completely engrossed in catching up with some housework and a little Olympics on the TIVO. If you are planning a hike in the hills, these would be a great natural sweet snack to bring along. It makes me think of trying to find a food dehydrater.
Fig & Ginger Chutney - Aside from a little chopping, chutneys are easy to make and they are so versatile. Serve it on grilled meat. Pour it over a wedge of brie with crackers. Make a crostini appetizer with some goat cheese and chutney. I love the sweet-sour-spicy combination!
1 pint figs, cut into 1/2 inch pieces
1 T. grated ginger
3 T. apple cider vinegar
1/2 cup minced onion
4 oz tomato sauce
1/3 cup brown sugar
1/2 tsp. lemon zest
1/8 tsp. cinnamon
Mix everything together in a non-reactive bowl and refrigerate for at least 2 hours. Transfer to sauce pan and simmer for about and hour, or until all the flavors have mellowed. Best to eat the next day.