Here's the trick: you want 'em soft, even squishy, even oozing a bit of syrupy juice.
the best fresh figs are not usually the perfect, good-looking firm ones
. Oh, no! You want 'em soft, even squishy, even oozing a bit of syrupy juice. Some of the best are the ones that have started to wrinkle a bit after sitting for a couple of days your counter. If you are someone who just"doesn’t get" what the fuss about figs is all about, you haven’t tasted a good and properly ripe fig.
Get thee to a farmers market. Schmooze and make friends with the lone fig guy or gal. You’ll be glad you did.Figs can go sweet or savory. They love honey, or caramel, or cinnamon and sugar. They appreciate a little salt and/or pepper, and positively shine in the company of cultured dairy like sour cream, crème fraîche, yogurt, labneh, or quark—and all kinds of soft fresh or ripe or hard aged cheeses.
Figs, if they could talk, would insist that you make a composed plate with almost any assortment of the good things that I just mentioned—maybe it’s a sophisticated dessert or just breakfast. “Warm figs and their syrup over vanilla ice cream is a pleaser. One of my faves though is quartered figs tossed into a caccio e pepe style pasta ... render some prosciutto before making your sauce, caccio e pepe style. Add in some fresh herbs and seasonings .
Divide the figs among serving plates and return the pan to the stove. Deglaze the pan with enough sherry or Madeira or red wine to make a syrupy but not too thick sauce. Taste and add a squeeze of lemon to taste. Drizzle the sauce over the figs. Add a slice of fresh goat cheese or some labneh to each plate and grind a little pepper over all. Nothing more is needed, but you could serve with grilled sourdough or toasted walnut or hazelnut bread.
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