Figs 101

Sorry I didn't get around to responding to those of you who asked what I do with our figs besides eat them fresh. Pre-wls I'd make a fig upside down cake - similar to pineapple upside down cake.  It was a favorite of one of our doctors whose grandmother made it.  I also made mock strawberry preserves - made with strawberry jello.  Since wls I tried making it with sugar free jello.  The results are not so good as it doesn't jell as well, but the taste is about the same.  George discovered if you soak them in amaretta or my Godiva chocolate liquer in the frig for a few days they are delicious.  Three of these an I'm done for!   This year, our crop has dwindled after only a week due to too much rain, it doesn't allow the natural sugars to condense, and makes them sour on the tree before ripening.

I lived in Italy for 5 years and one of the best parts were the  FIGS !! I probally can assign more than a few of my excess pounds to them also. A thing that it italians did was, dry the figs then slit them open and slide in an almond.. thats it, simple I know but out of this world !! on occassion I would see dried figs in the produce isle, pick them up  and some almonds and enjoy this treat. I didnt know they could be sour..interesting fact. I had a landlord when I lived in Ohio who was from Italy and he had brought fig trees, he babied them, they producedfigs, but never had enough warm weather  to  ripened.

I've thought of slicing into them and adding a pecan half and low fat cream cheese.  Yes, they will sour on the tree and are very perishable after picking.  They'll sour in less than a day if not refrigerated.  Refrigerated they'll last two maybe three days.  Now the ones soaking up all that amaretta last about a week.  I tried freezing them, but they get mushy, still good for an upside down cake, but not much else.  The birds and squirrels love figs too!

Debbie, Now I WANT a fig upside down cake, or a booze soaked fig, or a plain old Fig Newton.  You have me drooling here - thanks ... I think?

I have never been able to taste a fresh fig. I don't like Fig Nutons, so I don't know if I would like them or not. Maybe one day I will be where I can get a fresh one. They much not ship well because all we get here are dried ones. Enjoy the ones you get this year. At least I have strawberrie and Rasberries. I also have a bumper crop of blueberries this year. the plants are small so a bumper crop is still not a lot, but I'm glad to have what I do. Blueberries are hard to grow here because of our  high soil ph.  Diana

the pieces that i have-all choppe dup--would probly be great soaked in something!!!! ummmm. spoonfuls...cheap drunk i would be!!!!!!

Oh, Deb, I grew up with a fig tree in my grandmother's back yard and do I miss my fig preserves.  There was nothing better than a piece of hot Lejeune's french bread with a fresh batch of figs.  There is one brand that I buy that is the closest to the ones we used to make.  I believe it is called Braswell's.  They are very good.  They also make a Pear preserve that is good but not as good as the fig.  Oh, why don't you take the liquer soaked figs and eat them over a scope of SF ice  cream.   That upside down cake sounds really yummy.

Hi Debbie, I gotta' weigh in on the figs.   I too loved fresh figs from childhood & now have my own tree.  The are Black Mission Figs, the ones with the dark purple skin.   Two years ago, I peeled a kazillion figs & made preserves (with sugar).  They were wonderful & cooked up much faster than apricots or peaches when making preserves.  They thickened up nicely, no pectin needed.   Last year, I washed the figs & put them in the blender, skin & all, and used Splenda to sweeten when I cooked them.   The only difference is that the preserves were more colorful & the preserves were even more tasty.   I put the preserves on Carb Master Vanilla yogurt - yummy - & I give some away to friends.    I found the preserves freeze well.   Now I can't wait till this year's crop ripens!