What to do with Figs

[Celtic Rose]

Our fig tree is exploding with fruit this year, far more than we would, or could, eat raw.  Does anybody have any suggestions for particularly delicious recipes containing figs? 

[thundley4]

I like Fig Newtons.

[Celtic Rose]

I like Fig Newtons.

Do you have a recipe for them? 

[Chris_]

You can make some pretty good strawberry jam/preserves with them.  I'lll look for a recipe.  It uses strawberry jello.

[thundley4]

Do you have a recipe for them? 

Ingredients
FOR DOUGH:
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. cinnamon
12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided
FOR FILLING:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp. ground cinnamon
4 tbsp. sugar
1 tsp. orange peel, or zest of 1 orange

Directions
FOR DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling (refer to pictures).
Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.
http://www.grouprecipes.com/84230/old-fashioned-fig-newtons.html
 

[Celtic Rose]

Ingredients
FOR DOUGH:
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. cinnamon
12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided
FOR FILLING:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp. ground cinnamon
4 tbsp. sugar
1 tsp. orange peel, or zest of 1 orange

Directions
FOR DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling (refer to pictures).
Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.
http://www.grouprecipes.com/84230/old-fashioned-fig-newtons.html
 

Awesome!  Thanks 

[thundley4]

Awesome!  Thanks 

That was near the top of a Google search for "Fig Newton Recipe". It doesn't sound any harder than any other pie or tart recipe.

[Flame]

Can you dry/dehydrate some to use over the winter if various things?

[vesta111]

Grandma would take the train with mother and sister into Boston every couple months to shop.   After shopping they stopped at a tea shop in one of the "fashionable" Hotels for tea and a snack.
 She brought home a staple for the holidays that we still make today.  Sounds odd but when I made this simple snack and brought it to work those that dared to try it went into bliss.

Take dried figs, split them remove seed and fill with peanut butter, roll them in confectionery sugar. 

That's it, simple yet a tea snack going back to the days of 1916 at the hoi-ploy of society.

[bijou]

Try fig jam.

his dense and rich preserve is a real Italian favourite and is delicious on freshly baked brioche or dolloped on toast. Alternatively, use it as you would quince jelly and have it with some hard cheese and thick, crusty bread.

Preparation time :   5 minutes
Cooking time :   10 minutes
Total time :   15 minutes
Makes: 2kg

Ingredients

1.5kg Figs
750g Jam sugar (with pectin)
Method

Look over the figs and discard any that look at all mouldy. Cut off the stems and place them in a large saucepan. Squash the figs with a potato masher or your hands, breaking them into a lumpy paste.
It may look as though there won’t be enough liquid, but don’t worry – there will be plenty. Put the pan on a low heat and pour in the sugar; stir and let the sugar dissolve. After a few minutes, turn up the heat and bring to a boil; cook for 6–9 minutes, stirring occasionally until thick.
Heat the jam to 105°C or until a blob of it sets on a chilled teaspoon – if it runs off, boil the jam for a little longer. Remove from the heat and ladle into 4–5 sterilised 350ml jars. Leave a space at the top, put a wax disc over the jam while still hot and cover with the lid. Once cooled, the jam will keep for up to 6 months, though do refrigerate it once opened.

I'm not  a great fan of figs but fig jam is lovely.

[Thor]

My mom and grandma used to make fig preserves every year. I haven't had any fig preserves since 1973 because my mom was too ill and my grandma was too old and ill to do any canning. All I know is that she got a bunch of figs, boiled them with sugar and some lemon and then canned them in Mason jars. I don't have the recipe, but I still remember the good smell of when they were cooking.

[Hawkgirl]

We make Bucellati...a sicilian cookie made during Christmas time in Sicily...

Ingredients  
1/4 cup shortening
1 cup granulated sugar
2 eggs
2 tablespoons heavy cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup figs
1/2 cup sugar
1/2 cup water
1 tablespoon lemon juice


Directions  
For the fig filling:
Grind the figs in food processor (my mom uses a manual grinder)
Place in a saucepan and add 1/2 cup sugar, 1/2 cup water, and the fresh lemon juice.
Stirring constantly, cook on medium-low heat until thickened (about 5-10 minutes).
Let cool to room temperature.
For the dough:
In a large mixing bowl, cream together the shortening and one cup of sugar.
Add the eggs one at a time, and mix thoroughly.
Stir in the heavy cream and vanilla .
In a separate bowl, mix together the flour, baking soda and salt.
Gradually add the flour mixture to the cream mixture.
Once combined, wrap dough in waxed paper and chill in refrigerator.
To assemble Buccellati:
Preheat the oven to 400 degrees.
On a floured board, roll out the dough as thinly as possible into a long, narrow rectangle.
Spread the fig mixture over the dough, and seal the ends so that you have a long tube.
Make little cuts diagonally across the "sausages" to allow the filling to peek through when it's cooked.
Cut into small pieces, place onto greased baking sheets, and bake for 8-10 minutes until lightly browned.
Cool on wire rack.

You can decorate with a lemon icing...lemon and coffectioner sugar whipped with an electric beater till it coats the back of a spoon..and brush on the cookies