A collection of terrific fig recipes, both savory and sweet, from food blogs.

Photography Credit: Elise Bauer

September is fig season here in Northern California and at Casa Simply Recipes. In fact, we are in the midst of our annual “what to do with all these figs?” problem. My mother has a fig tree that my father and I are not allowed to trim, or even touch, so the tree just gets bigger every year. Shallow trays filled with figs line every available counter and table space in the house. We can’t give them away fast enough. Dad gets grumpy (“Would you please find something to do with all these figs!”). I make fig jam which uses up maybe six of them. I’ve tried them baked with goat cheese, but being green figs, and not more intense mission figs, they are too delicate and the result is rather a mushy mess. Mom dries them. I’m thinking about pickling a few. Do you have any ideas for us? Some favorite fig recipes that would work well with the more delicate green figs? Here are a few great-sounding recipes that we dug up from fellow food blogs (and the NYT):

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Filed under: Fig

Showing 4 of 54 Comments

  • Stella

    I have a fig tree in yard… is full and ready to drop in the next month….I need ideas as to what to do with them all…I don’t preserve or can so I would like a simple jam recipe

  • Deborah Laing

    I’m happy to have found all of your ideas. Thanks. Puree black figs to make the best bbq sauce ever.

  • Vonda Clark

    My husband and I are blessed with too many figs . We have the large yellow figs and the tree has been so loaded , I just located your recipe site and am looking forward to trying some of them. Tho I wish I could share them with some of the readers whose posts I’ve read who are not as blessed with figs. We live in a small community have tried to give them away. we live in North East Texas and it is good fig growing area. Thanks for the recipes.

  • Christina

    MMM…figgies :) My sister and her husband are renting this house in Midtown in Memphis and have several fig trees in their yard. My sis lets my mom come over to take as many as she wants. We have a pecan tree in our backyard and I am sure there is some great recipe out there that uses these 2 ingredients together. Fig and pecan pie anyone?? I didn’t know you could do too much to figs beside market Fig Newtons :/ Go figure!

  • jack

    We eat them sliced in half, topped with crumbled goat cheese, with a generous drizzling of good balsamic vinegar. Here in Rome, they are eaten plain as dessert or with prosciutto as a starter. We had the same problem with the tree that hangs over our balcony–there are just too many and they are incredibly delicate.

    I left several in a bowl in the fridge too long and they started to ferment. That’s something that might just work–fig wine. Do you know anything about wine over there in California? ;-)

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