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Fig Recipes

Monday, June 30, 2008

You asked for fig recipes and here they are. Use at your own risk. I do not know the nutritional value of these. But I hope you enjoy . ..


1 package (8-ounce) BLUE RIBBON ORCHARD CHOICE or SUN-MAID Mission or Calimyrna Figs, stemmed and quatered
3 tablespoons Marsala or water
3 large tart, crisp apples, peeled, cored, cut into thick slices
1 tablespoon flour
1/4 teaspoon cinnamon
2 tablespoons honey
1 tablespoon butter
2/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons butter, cut into 1/2 inch pieces
Heat oven to 350°. Coat 8x8-inch baking dish with cooking spray. Place figs and Marsala in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH for 2 minutes. Let stand 5 minutes. Stir until most of liquid is absorbed. Set aside.
Place apples in prepared baking dish. Sprinkle with flour and cinnamon, toss to coat. Heat honey and butter until melted; drizzle over apples. Arrange figs over apples. For topping combine flour, sugars, cinnamon and salt in a medium bowl; cut in butter until crumbly. Sprinkle over apples and figs. Bake 40 minutes or until topping is golden brown and filling is bubbly. Serve warm.
Makes 6-8 servings.

1 cup chopped BLUE RIBBON ORCHARD CHOICE or SUN-MAID Mission or Calimyrna Figs, stemmed and quartered
3 cups chopped green apples
2 teaspoons grated orange peel
1/4 cup orange juice
1/4 cup plus 2 tablespoons sugar, divided
1 cup plus 2 tablespoons flour
1/8 teaspoon salt
6 tablespoons margarine or butter, softened
1 cup apricot fruit spread
1 teaspoon brandy (optional)
1/2 cup whipping cream, sweetened and whipped
4 whole figs, for garnish
4 oz. semisweet chocolate
For filling, combine chopped figs, apples, orange peel, juice and 1/4 cup sugar in large sauce pan. Cover, bring to a boil and simmer 10 minutes or until apples are tender. Uncover and cook briefly to evaporate any remaining liquid. Cool.
For pastry, combine flour, 2 tablespoons sugar, salt and margarine. Stir with pastry blender or fork, until crumbs can be clumped together in a ball between the fingertips. Press in bottom and sides of a 9-inch tart pan with removable bottom. Bake at 425° for 15 minutes or until light golden. Cool.
Sieve apricot spread to make a smooth glaze. Mix with brandy, if desired. Spread filling in baked shell. Spoon apricot glaze evenly over top. Pipe or spoon whipped cream in dollops on top of tart. Halve figs lengthwise and arrange on cream. Heat chocolate in microwave oven for 1 1/2 to 2 minutes to melt. Cool briefly then drizzle over figs and cream. Makes 8 servings.

Banana Fig Bran Bread

1 pk Yeast
2 1/2 c Better for Bread flour
1 c Wheat Flour
1/2 c Toasted wheat germ or bran
1/3 c Instant nontat dry milk
2 tb Gluten
1 ts Salt
1 c Banana;ripe/sliced
3/4 c Mission figs;dried/quartered, stem tips removed
2 Egg whites
1 tb Canola; or veg. oil
2 tb Malt extract;(or honey)
1 ts Vanilla
1 c Very warm water
Add all the ingredients into the pan in the order listed Select white breadand push "Start".

Bunuelos De Higos (Fig Fritters)

24 Firm ripe figs
2 Eggs, separated
5/8 c Milk
1 tb Oil
1 pn Salt
Grated lemon rind
20 1/2 oz Flour
1 tb Sugar
Oil for frying
Wash and dry the figs. If they are large, halve or quarter them. In a bowl beat the egg yolks with the milk, oil, salt and lemon rind. Stir in the flour and sugar and combine well. Refrigerate the batter for 2 hours. Beat the egg whites until stiff and fold them into the batter. Dip the figs into the batter and fry them in deep, hot oil until golden brown. Drain breefly and sprinkle with sugar. Apricots, bananas and other fruit can be prepared in the same way.

Easy Fig Pie

14 California fig cookies
2 c Milk
1 pk Vanilla-flavored pudding mix
1/2 c Light molasses
1 ts Cinnamon
1/2 ts Allspice
1 ts Vanilla
1/2 ts Salt
1 10-inch pie shell, cooled
Whipped cream
Crumble fig cookies into milk. Add pudding mix. Stir over heat until pudding bubbles. Remove from fire and stir in molasses, cinnamon, allspice. Add vanilla and salt. Cool. Place in cooled pie shell. Top with sweetened, vanilla-flavored whipped cream. Serves 6-8.

Fabulous Fig Bread

1 c Dried Figs, ground
1 c -Boiling water
3/4 c Pistachios
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
4 tb Margarine or butter
1 c Sugar
3 tb Egg substitute; -OR- 1 -Egg
1 ts Vanilla
In a medium-sized heat-proof bowl, combine the figs and pistachios, add boiling water and let cool to room temperature, about 1 hour. Position a rack in the center of the oven and preheat to 350 F. Grease an 8-1/2" by 4-1/2" loaf pan. In medium sized bowl, combine the flour, baking soda and salt. In a large bowl, beat the butter until fluffy. Gradually beat in the sugar. Add the egg and vanilla and beat for 1 to 2 minutes, or until lightened. Add the dry ingredients and beat until just blended. With a spoon, blend in the fig mixture. Turn into the prepared pan and bake 1 to 1 1/4 hours, or until the bread just begins to pull away from the sides of the pan, and the top springs back when lightly touched. Cool in pan on a rack for 15 minutes, and then turn out and cool completely. Wrap in plastic and store overnight before serving. Cut into thin slices.

Fig Butterscotch Drops

2 tb Butter
1 c Brown sugar
1/2 c Ground California dried figs
1/2 c Ground nut meats
1/2 ts Vanilla
Melt butter in heavy frying pan. Stir in brown sugar and cook until sugar is dissolved. Blend well. Add ground figs and nut meats and remove from fire. Add flavoring and drop by spoonfuls onto waxed paper.

Fig Cake

1 c Fig preserves
2 c Flour
1 1/2 c Sugar
1 ts Salt
1 ts Soda
2 Sticks margarine
3 Eggs
1 c Buttermilk
1 c Pecans
1 tb Vanilla
1/2 ts Cinnamon
Cream butter, add eggs and beat well. Gradually add milk; mix well. Add flour, sugar, salt, soda and spices; beat well. Add fig preserves, pecans and vanilla. Bake in greased and oblong pan for 45 minutes in a 325 degree oven. Delicious and extra moist.

Fig Cake (very good)

1 c Butter
1/2 c Honey
3 c Figs
5 Egg yolks; beaten (save the whites)
3 c Whole wheat flour
1 c Yogurt; plain
1 c Walnuts
1 c Raisins
1 1/2 tb Cinnamon
5 Egg whites; beaten
Cream the butter and honey together before adding the figs and the beaten egg yolks. Stir until smooth. Add the flour and yogurt, alternating. Add the nuts, raisins and cinnamon. Fold in the egg whites. Pour into greased cake pan and bake at 350 degrees F for 90 minutes. Serve with honey.

Louisiana Fig Cake

1 lg Egg
2 tb Sugar
1 ts Vanilla
1/2 c Salad oil
1 1/4 c Flour
1/2 ts Baking powder
1/2 ts Salt
1 pt Fig preserves
Grease and flour a 9 x 9 x 2 inch pan; preheat oven to 350 degrees F.
Place the egg, sugar, and vanilla in a mixing bowl and beat slightly with a spoon; add the salad oil and beat again.
Sift the dry ingredients all at once and add together; add the fig preserves to the stiff batter and stir.
Pour into the prepared pan, smooth and bake for 35 to 40 minutes.


Fig Squares

1 c Figs
1/3 c Crystallized ginger
1 c Powdered sugar
2 tb Lemon juice
1 c Toasted coconut
1/4 ts Salt
3/4 c Nuts
Combine figs, nuts, salt, and ginger. Put through food chopper using medium knife. Add lemon juice. Knead into a paste on a board dredged with powdered sugar. Roll thin. Cut in 1-inch squares. Put together in layers of three, sprinkling the coconut between the layers.

Fig Gems

20 California dried figs
1/2 c Seeded raisins
1 c Pecan meats
1/2 c Confectioners' sugar
3 tb Peanut butter
1/2 c Strained honey
Warm your food grinder. With medium blade, grind figs, raisins and nuts. Stir together with sugar and peanut butter. Add honey to soften enough to make fruit pliable. With your hands, make balls the size of small walnuts, and roll in confectioners' sugar. Place on a pretty plate or tray, surround them with figs stuffed with candied cherries or nut halves, for festive (but fast disappearing) centerpiece.


Fig Honey Cookies

1 c Dried figs
1/2 c Shortening
2 Eggs, well beaten
3 ts Baking powder
3 tb Chopped orange rind
1/2 c Coconut
1/2 ts Salt
3/4 c Sugar
1/2 c Honey
2 3/4 c Flour
2 tb Milk
1 ts Lemon flavoring
Wash figs, cover with cold water. Simmer 10 minutes. Drain. Cut in pieces. Cream sugar and shortening. Add honey, eggs, and milk. Mix thoroughly. Sift flour, measure, and sift with baking powder, and salt. Add to sugar and shortening mixture. Add fruit, coconut, and flavoring. Add orange rind. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (435 F) 12-15 minutes. 36 servings.


Nutty Fig Squares

1/2 c Sifted all-purpose flour
1/2 ts Baking powder
1/2 ts Salt
2 Eggs
1/2 c Sugar
1/2 ts Vanilla
1 1/2 c Finely chopped DRIED FIGS or DATES
1 c Chopped nuts
Sift together flour, baking powder and salt. Beat eggs until foamy, then beat in sugar and vanilla. Add dry ingredients and mix well. Stir in figs and nuts. Spread in greased 9" square pan. Bake at 350 degrees for 25 - 30 minutes. Cut into bars.


Pear and Fig Strudel

1 lb Figs
1 2/3 c Unsweetened pear juice
10 Ripe pears
1 ts Cinnamon
1/2 ts Allspice
1/2 lb Filo dough (about 12 sheets)
1/2 c Melted butter
1 c Toasted wholewheat bread crumbs
1/2 c Honey
1/2 c Chopped hazelnuts
Cover the figs with pear juice & bring to a boil, let simmer for 25 minutes. Puree in a blender.
Peel & core the pears & chop into bite-sized pieces. Combine fig paste, pears & cinnamon & allspice.
Preheat oven to 375F. Butter a 9"x14" baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet & spinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter & breadcrumbs.
Score the top sheet into pieces approx. 3" square. Bake for 35 to 40 minutes & then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel & top with nuts. Cut with a sharp knife.


Spiced Fig Drop Cookies

2/3 c Shortening
1/2 c Brown sugar, firmly packed
3/4 c White sugar
2 Eggs
1/2 c Stewed California dried figs drained and cut up
3 c Sifted all-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1 1/2 ts Allspice
1 ts Cinnamon
1/2 c Walnut meats, broken
1/2 c Raisins or currants

Cream shortening, two sugars, eggs and the drained, cut-up stewed figs together. Sift the flour. Measure and sift again with the other dry ingredients. Add nuts and raisins and flour. Mix together. Drop from teaspoon onto buttered cookie sheets. Bake in moderate oven (375 F.) for about 11 minutes or until brown and firm to touch. Cool on wire cake racks. Store in tin box or glass jar. A stone crock will make these cookies too moist.


Tasty Fig Layer Bars

1 c Brown sugar
1 c Margarine or butter
1/2 ts Salt
1 3/4 c Rolled oats
1 3/4 c Flour; sifted
1/2 ts Vanilla

1 c Sugar
8 oz California dried figs finely chopped
1/2 c Nuts, chopped (optional)
1/2 c Water; boiling
Combine sugar, figs, nuts and water in a medium sauce pan. Heat for 15 minutes or until creamy, stirring frequently.
Pour half the flour mixture into a well-greased shallow pan (8" x 12"). Layer with the filling, and spread remaining flour mixture over filling as evenly as possible. Bake at 350 F. for 30 to 35 minutes, or until lightly brown. Cool and serve.



1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 cup wheat germ
2 teaspoons baking powder
1 teaspoon salt
1/4 cup margarine, softened
1/2 cup honey
1 egg
1/2 cup nonfat milk
2 teaspoons grated lemon peel
1 cup Sun-Maid or Blue Ribbon Calimyrna Figs, coarsely chopped
Preheat oven to 375°F. Stir together flours, wheat germ, baking powder and salt; set aside. Cream together margarine and honey; beat in egg. Stir in milk, lemon peel and figs. Add to dry ingredients and mix just enough to blend. Evenly distribute batter among 12 (2 1/2-inch) greased muffin cups. Bake about 20 minutes or until muffins are lightly browned and test done. Carefully remove muffins from pan and serve warm. Makes 12 muffins.
Nutrients per muffin: Calories 203; Protein 5g; Fat 6g; Carbohydrates 35g; Sodium 327mg; Dietary Fiber 4g.



Brie-Stuffed Figs with Fresh Rosemary
Trim off stem tips of Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs. Slice open one side of each fig. Stuff with a small piece of brie or camembert cheese and chopped fresh rosemary leaves. Sprinkle with freshly ground black pepper. Place cheese-side up in baking pan. Bake at 350° for 7 minutes or until hot.

Bacon-Wrapped Fruited Figs
Bake bacon at 400° for 10 minutes or until bacon is cooked but still flexible, pat dry with paper towels and cut bacon in half. Remove stem and split open figs. Stuff with a small chunk of fresh peach, nectarine or mango. Wrap in half-slice bacon (may not entirely wrap around fig) and fasten with pick. Bake at 400° for 7 minutes or until hot.
Chutney-Ham Stuffed Figs
Remove stem and split open figs. Stuff with a small cube of deli smoked ham and dab of chopped chutney. Garnish with herb sprig.

Sherried Cheese Stuffed Figs
Remove stem and split open figs. Beat 1/2 cup garlic-herb cheese spread with 2 teaspoons sherry or white wine. Spoon into figs. Garnish with fresh thyme leaves.
Hawaiian-Style Stuffed Figs
Remove stem and split open figs. Stuff with a small cube of fresh or canned pineapple. Wrap fig with thinly-sliced prosciutto, making a band around center of fig. Sprinkle with toasted sesame seeds.
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Member Comments About This Blog Post
    Wow,,I've had figs ALL summer and have been begging for recipes. Thanks SO much for sharing your recipes. They all sound yummy. I don't know if you have heard of that 50/50 butter, that you could possibly try to use in the fig recipe. Sometimes I will use applesauce in place of oil so that might cut down some. Maybe you could use have the butter and half applesauce, just a thought. :) Thanks again, hugs, Wanda
    3109 days ago
    Figs are good for parasites but high is suagr
    3296 days ago
    I will add them slowly. There is a lot to getting the nutritional value of each. Here is the public cookbook that I am adding them to . .

    3549 days ago
    They all look yummy. You ought to share them on sparkrecipes.

    3549 days ago
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