Hello, this is one of my first posts. Does anyone have recipes for a copious amount of figs? Our tree has produced its largest amount ever this year, with probably another 10 pounds worth on the tree still. This is around 8-10 pounds that we already have and we need to act fast since they will go bad within 1-3 days due to the ripeness. Edit: Not sure why the picture is cutting off… but you get the idea.
I mean you could always make preserves/jam but I’ve also seen pastries with them
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Do you have a local restaurant or farmers market you could sell them to/at?
4 Me gusta Unfortunately no, I live in a city area
0 Me gusta I made fig newtons with them though!
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Was looking to see if anyone else had any ideas! I'm swamped with figs too lol- we have really enjoyed making jam with them! I've also started stuffing them with Brie (using a soaked toothpick to hold the two halves together) broiling them in our toaster oven until the cheese has begun to melt and the fig is ever so slightly caramelized, and then drizzling with honey and sprinkling with black pepper! (Really not a preservation method, but it is delicious and you can eat a surprising amount of fresh figs this way!) Also, dried figs reconstitute well and you can use them in baking especially! Or as a base/binder for fruit & nut bars. Hope this helps, sorry about the long comment!
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omg the brie and figs sounds amaaaazing 🤤
2 Me gusta yeah its really tasty!! one of my favorite ways to enjoy figs 😊
1 me gusta I decided to make fig newtons! They’re quite delicious
0 Me gusta fig jam, fig cookies (those little italian ones… yum!!), fig pie. so jealous! i love figs 😋
2 Me gusta never heard of fig pie, that sounds so good!! how do you make it?
1 me gusta it’s an old school southern pie - the best kinda pie if you ask me. 😌 here’s a recipe for you! if you want to try! INGREDIENTS Pastry for a double-crust pie 1/2 to 3/4 cup sugar 2 tablespoons flour 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 4 cups very coarsely chopped fresh ripe figs, halved or quartered lengthwise ( 1 1/2 to 2 pounds) 2 tablespoons lemon juice, or cider vinegar or white vinegar 2 tablespoons cold butter, cut into bits INSTRUCTIONS Heat the oven to 400 degrees F. In a small bowl, combine the sugar, flour, cinnamon and salt, and stir with a fork to mix well. In a medium bowl, combine the figs and the sugar-flour mixture, and toss gently to mix them evenly. Pour the figs into the piecrust, and mound them up toward the center in to a little pile. Pour lemon juice over the figs, and dot with the bits of butter. Cover with the top crust and press the sides together to seal them well. Trim and fold the edges under firmly; then crimp to seal the pie, or press the edges down with the tines of a fork to seal them and make a pretty design. Use a fork or a knife to make steam vents so that steam and juicy filling can escape as the pie cooks. Place in the 400 degree F oven and bake for 10 minutes. Reduce the heat to 350 degrees and bake until the filling is thick and juicy and bubbling out around the top of the pie, and until the crust is golden brown, 40 to 50 minutes. *Transfer to a cooling rack or a folded kitchen towel to cool. Serve warm or at room temperature.
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