Got a bumper crop of figs this year....turkish brown....any good recipes besides preserves and candied figs?

Ripe figs, blue cheese and English walnuts added to mixed greens with an oil/vinegar/black pepper dressing is great with a steak and red wine.

In Italy my favorite appetizer was figs and prosciutto !
Dry them and you can have them all year long.

quote:

Originally posted by Ole Miss Guy:
Ripe figs, blue cheese and English walnuts added to mixed greens with an oil/vinegar/black pepper dressing is great with a steak and red wine.

Try St Auger blue cheese on this one.

If you can get the walnuts whilst they're green/wet, it'll be even better.

All great ideas fellows....and yes, I dry a lot of figs. This year's "harvest" is very abundant...giving away many figs before they ferment.....

I know how you feel. I planted a lime tree 5 years ago and didn't get a single lime until this year and I'm suddenly swimming in the damn things now.

So far I've given away 200 limes, used about another 100 and not only is the tree still covered in them, it's also covered in blossom, ready for the next lot.

At the same time I planted the lime tree, I also planted about a dozen banana trees........ haven't had anything off of them just yet, but I bet when I do, it'll be the same story.

As for the Blue cheese, green walnuts, and figs, I get the runs just thinking about that on my stomach.

Shakari,
I don't know about in South Africa mostly, but in South Louisiana, the citrus fruits keep very well on the tree, and in fact get better and better, until it starts getting hot again. Then they sour, which may not be a problem with limes. Best of luck.

I love figs, especially nice plump fresh ones. When I lived down south in the desert country I had a fig tree or two in the yard and really enjoyed the fruit. Up here in the cold country they don't do well and it is hard in a small community to even get the fresh ones. Enjoy them while you've got them.

What is the best method to dry figs?

As they have fairly thick skins they should first be "checked" to produce fine cracks in the skin to permit proper drying. This is done by dipping in boiling water for 30-45 seconds and cooling quickly [they may be dipped in cool water].Large figs are cut in half and steam blanched for 20 minutes.If you have a proper dryer start at 120 F for an hour then raise to 145 F. When nearly dry reduce to 130 F and complete the drying.

I heard about a fellow called Newton who had a great idea for figs. Wonder what ever happened to him?

And, while I'm thinking about it, if I put Bounce in the dryer will it help?

ok here is one I like good for poultry, pork havent tried it with venison.
2 cups port
2cups chicken or veg stock
2 shallots or 1/2 dup finelly diced onion
1/2 to 1 finely diced carrot
1/2 to 1 cup finely chopped figs fesh or dried
goat cheese
tyme , tarragon, salt pepper to taste
sauter vegetables in olive oil
put stock and port on stove and start to reduce by 1/2. add vegetables reduce to 1/3 original volume. add 1/2 of figs saute untl tender
stuff rest of figs and goat cheese in meat and bake grill etc.
sauce should be thick and syupy
poor over cooked meat and sprinkle with rest of chopped figs.
enjoy

saute vegetables in olive oili