Do you have a recipe for baking with fresh figs?

Fig Tartlets

Pastry

1 1/4 cups all-purpose flour

1/2 teaspoon white sugar or 1 1/2 teaspoons powdered sugar

1/2 teaspoon salt

1/4 pound (1 sticks) cold unsalted butter

2 tablespoons solid vegetable shortening

6 tablespoons ice water

Filling

12 figs, cut in half or lengthwise into long narrow strips

2/3 cup (1/3-pint) sour cream

3 tablespoons granulated sugar

2 eggs, well beaten

1 teaspoon vanilla

1/3 cup finely chopped nuts

Powdered sugar

½ cup walnuts

1. Using a rubber spatula, thoroughly mix in a large bowl flour, sugar and salt.

2. Working quickly to prevent softening cut butter into 1/4 -inch pieces. Add to dry ingredients. Using a pastry blender or two knives, chop the butter into pea-sized pieces. Add vegetable shortening and with quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the ice water over the flour mixture and work with rubber spatula until the mixture forms a ball, adding more water if needed. Flatten dough and wrap tightly in plastic wrap. Refrigerate at least 30 minutes or for several hours.

3. Roll out the piecrust and cut into 24 pieces. With fingers press the pieces of crust into the bottom and sides of ungreased tea-size muffin pans. Divide figs equally between lined pans. In a bowl, mix sour cream, sugar, eggs, vanilla and nuts. Spoon mixture over figs, filling cups to the top. Bake in a preheated oven at 375° F for 15 to 20 minutes or until puffed and brown. Cool in pan. Run a sharp knife around each tart to loosen and unmold. Sprinkle with confectioners’ sugar.

Fig Dunkin' Cookies

3 1/2 cups all purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup olive oil

1 1/4 cups sugar

32 chopped California figs

2 eggs

2 egg whites

1 teaspoon lemon zest

1/2 teaspoon orange zest

1/2 teaspoon anise extract

1 teaspoon vanilla

1. Mix the dry ingredients together. Add figs and toss to coat well.

2. Mix remaining ingredients together. Gradually add the flour mixture into the egg mixture.

3. Shape into 2 flat smooth logs, 11 x 1 1/2 inches each. Place both logs on a sheet pan and press to flatten.

4. Place pan in a preheated oven at 350 degrees F. Bake for 30 minutes. Remove from oven.

5. When cooled to touch, slice on the diagonal into 3/8-inch slices. Arrange on baking pan and return to oven for 5 minutes on each side; remove from pan and arrange to cool on wire racks.

Fig Sugar Cookies

(Makes about 4 dozen)

1 cup chopped figs (about 1/2 lb)

1/3 cup water

1 cup butter

1/2 cup sugar

1/2 cup brown sugar, firmly packed

1 egg

1 teaspoon vanilla

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon salt

1. Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool.

2. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour, baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets.

3. Bake 375 degrees F. for 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks.

Fig Cake

1 1/2 cup sugar

3/4 cup butter

1 cup milk

4 egg whites, beaten

1 1/2 cups chopped figs

1 teaspoon cinnamon

1 tablespoon molasses

3 cups flour

1/2 teaspoon salt

4 teaspoons baking powder

1 teaspoon lemon flavoring

1. Cream sugar and butter. Add milk.

2. Sift flour. Measure and sift with salt and baking powder.

3. Add one-half of flour mixture to sugar and butter. Fold in stiffly beaten egg whites and stir in remainder of flour and flavoring.

4. Take out one-third of this mixture. To the remaining two-thirds, add molasses, cinnamon and figs, which have been dredged in two tablespoons of the flour. Pour into well-oiled, slightly floured tube pan.

5. Swirl the remaining one-third light-colored mixture into the dark-colored mixture. Bake at 350 degrees F. for about 55 minutes.

BAKED APPLES WITH FIGS AND RAISINS

4 Rome Beauty apples

2 dried figs

1/4 c. raisins

4 tsp. honey

4 cinnamon sticks

Cinnamon to taste

1/2 c. apple cider

Preheat oven to 350 degrees. Peel top 1/3 of each apple; use an apple corer to remove all but the bottom inch of core. Chop figs and mix with raisins. Stuff each apple with 1/4 of the mixture and 1 teaspoon of honey. Place a cinnamon stick into the center of each and sprinkle with cinnamon. Arrange loosely in a baking pan. Pour in cider. Bake 20-30 minutes or until tender. Spoon juice over apples several times during baking. Serves 4.

I have a fig tree too!!! I personally think this recipe is the best. But you can go on the site bellow for more.

Fresh Fig Cake

Recipe By : Country Living (July 1998)

Serving Size : 8

Preparation Time :1:30

Categories : Country Living (July 1998)

Dessert : Fruit

Amount Measure Ingredient -- Preparation Method

2/3 cup sugar

1/4 cup butter -- (1/2 stick)

1/4 cup vanilla nonfat yogurt

2 large eggs

1 cup unsifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

12 large fresh purple figs

Heat oven to 350°F. Lightly butter or coat 9-inch springform pan with nonstick cooking spray; set aside.

In large bowl, with electric mixer on medium speed, beat sugar and butter until well mixed. Beat in yogurt and eggs until blended. Reduce mixer speed to low and gradually beat in flour, baking powder, and cinnamon.

Spread batter into greased pan. Cut stem end off each fig and cut each fig lengthwise in half. Arrange figs, alternating cut surfaces and skin sides up,around rim of pan on top of batter. Arrange remaining figs in center of cake batter.

Bake 40 minutes or until toothpick inserted in cake near center comes out clean. Cool cake in pan on wire rack to lukewarm. Loosen side of pan from cake and remove pan rim. Place cake on serving plate and serve warm.

http://www.paradisenursery.com/figrecipes.html

If you make a shortcrust pastry with sesame seeds and cinnamon in it, line a pie dish, then an almond frangipane mix, pour into blind baked pie dish, place 8 cut side up figs,sprinkle over 1 cup of walnuts (or pecans)and 1 cup of fresh raspberries (or blueberries), bake 20 mins or till brown and smells great, cool, cut and serve with cream , ice cream or custard

a couple of quick ones,

Put 3 figs in a sckewer or better in rosemary sprig, brush with oil and BBQ next to your meat, chicken or seafood

make a cross shaped incision in each fig from the stem side of it, fill the incesion with a cube of fetta cheese, arrange the figs on a baking tray on their flat side with the incision facing up. Bruch with oil (optional) and bake for 20 minutes in a hot oven.

Figs taste awesome over vanilla ice creamed, warm the figs up first. I had these cookies once, they were like thumbprint cookies with fig in the middle.

Make Fig Preserves.

You can also make false Strawberry Preserves by adding Strawberry Jello to the cooked figs.

Yummmmmmmmmm......

HI!

If you put al lthe fig meat in a bowl and make pastries. you can make like a pie dough and wrap the fig inside and fry or bake. fresh figs are so good!!!

Epicurious is a great online resource for recipes. Most recipes have ratings by people who have tried them before. If you can't find something there, you can also give the Food Network website a try.

no I don't, I don't like figs