Besides fig cookies, what else can I do with figs taking up space in my refrigerator?Sweet or savory

Sambuca Poached Figs with Ricotta and Pine Nuts

Sambuca Poached Figs with Ricotta and Pine Nuts
Gourmet | August 2001
Makes 4 servings


1 tablespoon olive oil
1/4 cup pine nuts
3/4 cup Sambuca
2 tablespoons sugar
12 firm-ripe fresh purple figs
3/4 cup whole-milk ricotta (preferably fresh)


Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.

Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).

Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.

Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.

Works well with artisinal chevre

 
REC: Fig and Walnut Tapenade

Fig and Walnut Tapenade with Goat Cheese

1 cup chopped stemmed dried Calimyrna figs
1/3 cup water
1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (I used a fig balsamic)
1 tablespoon drained capers, chopped
1 1/2 teaspoons chopped fresh thyme
2 5.5-ounce logs soft fresh goat cheese (such as Montrachet), each cut crosswise into 1/2-inch-thick rounds
1/2 cup chopped toasted walnuts
1/4 cup toasted walnut halves
Fresh thyme sprigs (optional)
Assorted breads and/or crackers

Combine chopped figs and 1/3 cup water in heavy medium saucepan. Cook over medium-high heat until liquid evaporates and figs are soft, about 7 minutes. Transfer to medium bowl. Mix in olives, olive oil, balsamic vinegar, capers, and chopped thyme. Season tapenade to taste with salt and pepper. (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
Arrange overlapping cheese rounds in circle in center of medium platter. Stir chopped walnuts into tapenade; spoon into center of cheese circle. Garnish with walnut halves and thyme sprigs, if desired. Serve with breads and/or crackers.

Notes: use unflavored dental floss to slice the goat cheese log to avoid flaking. It's also better the next day, so make ahead!!

Enjoy!

Bon Appetit Oct 2001

 
Yup. This is so good you won't believe it. Have done it many times.

I make a "tunnel" through the roast with a wooden spoon handle then stuff. It works like a charm.

 
If they're fresh, halve them, sprinkle with chopped toasted walnuts and crumbled blue cheese.

Make a vinaigrette with chopped fresh thyme added and drizzled f over. Makes a great first course.

 
I'm now thinking: slice this very thin and toasr, a bit if the creamy blue and a dab of the

bacon jam. Sounds good to me.

 
Yeah, I noticed the first time I pet a goat, about 10 years ago, my hands smelled like

goat cheese. By then I already liked the cheese, (and I hadn't been terrorized by garden goats yet).

 
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