Simmered in a pot of oatmeal, both fresh and dried figs turn into jammy fruit pockets.
Figs caramelize and become even more richly sweet when roasted.
Soft cheeses like goat and mascarpone are best. Wrap them in prosciutto or bacon for an appetizer.
If you’re cooking up a big roast for Sunday dinner, throw a few figs in the pan.
1. Whole figs halves are great in green salads. 2.
Instead of making jam, simmer chopped figs with a few sprigs of thyme and add some caramelized onions for a savory chutney. 2.
Chopped figs can be folded right into the batter for muffins and other baked goods.
Figs make an especially good companion to bourbon, rum, port, and other dark spirits.
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