Fig Recipes

Photo Courtesy of Photographer Jessica Friedrich

Figs are in season right now, and popping up in your local grocery stores and farmer’s markets in abundance. This time of year, figs make their way into both savory and sweet dishes, either as a sauce to accompany red meat, or as a topping for a fruit tart. Try our two fig recipes—a very popular fig, gorgonzola, and caramelized onion pizza created by our chef Emily B., and a fabulous fig biscotti, a perfect end-of-summer treat!

Fig, Gorgonzola and Caramelized Onion Pizza

Basic Pizza Dough:

3 tsp. yeast

1 tsp. salt

1 ½ cups warm water

2 ½ cups white flour

2 cups whole wheat flour

3 Tbsp. olive oil

Pizza Topping:

1 small (1/4 lb) wedge of Gorgonzola or Cambozola cheese

1 pint of fresh mission figs, sliced

1 red onion, sliced

1 tsp. balsamic vinegar

1 Tbsp. sugar

½ tsp. thyme

salt and pepper

Dissolve the yeast into the warm water and add oil and salt. Mix the flours and knead them into the liquid mixture. Let the dough rise for 30-40 minutes, and roll out dough. Bake on pizza stone or baking sheet at 450 for 7 min or until crust is firm. Cook sliced onion with sugar, balsamic vinegar and a pinch of salt in a pan at medium heat until slightly brown. Spread cheese evenly over pizza, then add the caramelized onions and sliced figs. Sprinkle with ½ teaspoon thyme, pepper, sea salt. Bake at 450 for 5 minutes, cut and serve.

By Chef Emily Buller

Fig Biscotti

1 ½ cups of plain flour, sifted.
½ tsp. baking powder
2 tsp. cocoa powder
2/3 cup superfine sugar
3 medium eggs, lightly beaten
1 cup of dark chocolate, chopped
½ cup of dried figs, chopped

Preheat oven to 375°F.
Place the sifted flour in a large bowl with the baking powder, cocoa powder and sugar. In another bowl, combine the eggs, chopped chocolate and chopped figs. Gradually add the egg/choc/fig mixture to flour mixture, stirring to form a stiff dough. Transfer the dough to an even work surface, lightly dusted with flour, and knead briefly with your hands until smooth. Divide the dough in half and shape into two long logs. Place logs on a baking tray lined with non-stick baking paper and press along top of log to slightly flatten. Bake for 20 minutes, then remove from the oven and allow to cool for 15 minutes. Reduce the oven temperature to 300°F. Cut logs into half-inch thick slices, then place on baking trays and bake for another 10 minutes or until hard. Allow to cool on a wire rack.

This recipe is taken from FigRecipes.org