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Permalink Reply by Sarah jane lister on September 1, 2013 at 13:46

Hi I would recommend a fig and goats cheese tart. Made with filo pastry. I make this every year and always goes down well. You can use other cheeses too. Sarah

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Permalink Reply by MICHAEL MCGOWAN on September 1, 2013 at 19:23

From Yotam Ottolenghi -

Roast figs with pomegranate molasses and orange zest

Yotam Ottolenghi's roast figs with pomegranate molasses and orange zest.

I can't emphasise enough just how crucial it is to choose good, sweet, squidgy figs, no matter what you intend to do with them. It really does make all the difference. Serves four.

3 tbsp pomegranate molasses 1 tbsp lemon juice 3 tbsp dark muscovado sugar 4 thyme sprigs, 2 left whole and 2 with the leaves picked Skin of 1 orange, comprising 3 long shaved strips and the rest grated Salt 8 fresh figs, cut in half lengthways 100g mascarpone 100g Greek yoghurt 1 tbsp icing sugar

In a large bowl, stir the pomegranate molasses, lemon juice, a tablespoon of sugar, the two whole thyme sprigs, a tablespoon of water, the three strips of orange skin and a pinch of salt. Mix until the sugar has dissolved, then stir in the figs and set aside to marinate for 30 minutes.

Meanwhile, in a small bowl whisk the mascarpone, yoghurt and icing sugar, until smooth, then put in the fridge to chill.

Lift the figs from their marinade and arrange snugly, cut side up, in a 20cm x 20cm baking tray. Heat the grill to high. Sprinkle the figs with the remaining sugar and grill about 15cm from the heat source for 10 minutes, until the sugar has caramelised and the figs softened.

Meanwhile, pour the marinade into a small saucepan, bring to a boil and simmer for two to four minutes, until reduced by half and the consistency of runny honey.

Transfer the hot figs to serving plates and spoon over any leftover syrup from the baking tray. Drizzle over the sauce reduction and sprinkle with the picked thyme leaves. Place a spoonful of the yoghurt cream on the side or on the figs, sprinkle over the remaining orange zest and serve at once.

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Permalink Reply by Katie Chilton on September 1, 2013 at 23:01

You can make lovely jam with figs- but sorry no recipe.  I love to eat them just as they are fresh.   My husband will be jealous he has never had a whole bag from his crop! 

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Permalink Reply by Sureka Fernando on September 2, 2013 at 0:09

http://www.yummly.com/recipes/fresh-green-figs

These look great! 

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