Figs: Quick & Easy

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Add figs at the end of the cooking time when braising rich, flavorful meats like pork, duck and chicken thighs. The sweetness of figs nicely complements slow-cooked meats made with dark, winy sauces.


Split figs and drizzle cut sides with honey. Melt a pat of butter in a heavy skillet and add the figs, cut side down, with a few sprigs of thyme. Leave undisturbed until caramelized. Remove figs and add a bit of water to the skillet to release caramel and create sauce. Spoon sauce over figs and serve with plain yogurt or whipped cream and more thyme.

Stuffed and Grilled

Partially split figs, leaving the blossom end intact, and tuck a small chunk of blue cheese or a spoonful of goat cheese in the center. Press the halves together, wrap with a piece of prosciutto or bacon, and bake or grill briefly.


Drizzle a dozen figs with 2 tablespoons of honey and roast in a 350-degree oven until they soften and blister slightly. Serve in a bowl with their juices, Greek yogurt or ice cream, and fresh raspberries.

By Ellen Jackson
Photo by Dina Avila

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