Gettin’ Figgy Wit’ It

August 24, 2007 | By | COMMENTS

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The internet has changed how we cook. Before the internet, I might’ve gone to the store and seen figs (as I did the other day) and said, “Wow, those look nice, but I have no idea what to do with them.” Now, because of the internet, I bought the figs, brought them home, Googled “fig dessert recipe” and found this one from Kim Goodfriend on KQED. It’s a super easy, super-awesome recipe that takes no time and requires little effort. Sound good? Let’s get figgy wit’ it.

Now Kim has you use a vanilla bean, but those are expensive so unless you have company just do what I did and sub a splash of good vanilla extract. Also, she says you should use black super-ripe figs. Here’s what you do:

1. Butter a baking dish and preheat the oven to 375.

2. Take your figs and cut them into quarters, but not all the way through, so they look like flowers. Place them in the baking dish and zest an orange over them:

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3. In a bowl mix the juice from the orange with a splash of vanilla and 1/4 cup of honey. Pour over the figs:

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4. Pop in the oven and bake for 10 minutes; then baste with a spoon, put it back in for 10 to 15 minutes until fruit is “soft and oozing juices.” Then take out and let cool.

Look how sexy they are:

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5. Place some in a bowl, pour a drizzle of the cooking liquid on top and then crown with some creme fraiche:

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It’s a dynamite dessert but I have news: it gets even better the next day. My suggestion? If you’ve having a small dinner party, do these figs the day before, put them in the refrigerator and then, the next day, when you’ve cleared the dinner plates take this out and serve it like this or on top of vanilla ice cream. Your guests will scream with delight and then they’ll take their pants off and you’ll get figgy wit’ it fo’ real. You can thank me later.

Tags: ,

Categories: Desserts, Fruit Desserts, Recipes

  • http://stereowithme.blogspot.com Krizia

    Haha! Thank you in advance for the future promiscuity :D Thanks for sharing this! I’ve been oggling around for a simple recipe to spoil the figs in my backyard silly. And allow me to congratulate you in advance for the release of your book! I’m excited to get my hands, and eyes, and everything else all over it ;)

  • Kathy

    Figs are reminiscent of genitalia, don’t you think? Oh, and, you really need to clean your stovetop. Ewww!

  • Angeline

    I think the internet is almost (I repeat, ALMOST) up there now with “asking mom”, and looking it up in The Joy of Cooking, Betty Crocker’s Cookbook, and The Fanny Farmer cookbook.

    I’m constantly googling substitutions for stuff like buttermilk, or self rising flour, how to convert measurements and oven temperatures, recipes I saw on t.v., etc.

    Like you, the internet has allowed me to cook a lot more foods and dishes I might be reluctant to try, or think I don’t have the resources/ingredients to make.

  • http://kellytheculinarian.blogspot.com Kelly Mahoney

    They look so pretty. I imagine they would make an elegant dessert.

  • http://chewonthatblog.com Hillary

    Haha, the whole time I read this post I had the background music “Na na na na n’nah!” in my head. I never liked figs, but this looks interesting. They open up like flowers. Way to get figgy wit it.

  • Huntley

    I love figs but those look like wounds.

  • http://food-speak.blogspot.com courtney

    mmm they look like starfish

  • Christine

    Did you know that you can get vanilla beans really cheap on Ebay? If you search for “Organic Vanilla” you can find lots of sellers.

    I think I got about 50 beans for 25$ (Canadian at that!!)

    Now I use them for everything. They are great quality.

  • http://www.wiredsafety.com C’tina

    That looks devine!!(food of the gods, get it?)I’ve been wanting to try a recipe I saw last year..(Had fresh figs for the first time evah quite a few years ago here http://www.pagehouseinn.com/)

    Prosciutto, Figs, and Mint

    Get yourself six large ripe figs, 12 slices of prosciutto, and a small bunch of fresh mint. Tear the figs in half, then drape a piece of prosciutto over each of your hot crostini and squash a piece of fig on top. Finish with mint leaves and serve drizzled with a little extra virgin olive oil, a drop of balsamic vinegar, and some freshly ground black pepper.

  • a fellow park sloping fan

    try it savory…

    split the figs, a little gorgonzola, broil, drizzle w/ balsamic vinegar

  • tom

    I dunno, the cooked ones looked good, but I have to say, the raw ones looked juicy and plump, and I would eat them plain right then and there…cooking delicious ripe figs like that seems to me to be gilding(sp?) the lily. Particularly during a hot spell; the juice of ripe figs can be very refreshing.

  • http://crosswordsandcupcakes.blogpsot.com shaygo

    i made these!! the night you posted it — we had an impromptu dinner party and decided to give it a go since it looked so easy. and it was! easy as pie and just as delicious. . .

  • jamie e

    the fans went wild!

    used fresh ricotta with a little honey smooshed in

    for the dairy part

    wonderful!!!