Type what you have

Ingredients

• ✓ fig
• baking soda
• water
• white sugar
• water
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place figs in a large bowl; sprinkle baking soda over figs. Carefully cover figs with boiling water and soak for 1 hour. Drain figs and rinse thoroughly with cold water.
3. 3 Combine sugar and 4 cups of water in a large Dutch oven; bring to a boil and simmer for 10 minutes.
4. 4 Add figs and lemon slices to syrup and simmer for 1 hour, stirring occasionally.
5. 5 Spoon figs into hot, sterilized jars and spoon syrup over figs, leaving ½ inch of head space. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area for up to 1 year.

By Dotti K

Ingredients

• ✓ fig
• pine nut
• peach
• white sugar
• white wine
• brandy

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
2. 2 Place the figs and pine nuts in the bowl of a food processor and pulse until fine. Place the halved peaches onto the prepared baking sheet, cut side up. Sprinkle evenly with the white sugar. Pour the white wine over the peaches, and stuff them with the fig mixture. Pour the brandy over the peaches.
3. 3 Bake in the preheated oven until browned, about 15 minutes.

By Laura_th15

Ingredients

• ✓ fig
• butter
• all-purpose flour
• salt
• milk
• prosciutto
• lemon zest
• lemon pepper seasoning

Instructions

1. 1 Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.
2. 2 Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.
3. 3 Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

By hungryinottawa

Ingredients

• ✓ fig
• vegetable broth
• butter
• olive oil
• green onion
• arborio rice
• white wine
• prosciutto
• pecorino romano cheese

Instructions

1. 1 Heat vegetable stock in a large pot and keep warm over low heat.
2. 2 Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all.
3. 3 Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook.
4. 4 Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes.
5. 5 Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.

By Alemarsi

Ingredients

• ✓ fig
• water
• active dry yeast
• all-purpose flour
• vegetable oil
• salt
• red onion
• olive oil
• salt
• thyme
• fennel seed
• goat cheese
• olive oil

Instructions

1. 1 Pour water into a large bowl and sprinkle yeast over top. Let stand for a few minutes to dissolve. Mix in oil, salt, and flour to make a dough. When dough is too stiff to stir, turn out onto a floured surface, and knead for about 5 minutes. Place into an oiled bowl, and cover with a clean towel. Set aside to rise for about 45 minutes.
2. 2 Place figs into a small bowl, and pour boiling water over them. Let stand for about 10 minutes, then drain and chop. Set aside.
3. 3 Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions; cook and stir until they are wilted and soft. Reduce heat to low, and season with salt. Continue to cook and stir until onions are dark brown, 5 to 10 minutes. Stir in thyme, fennel seed, and figs, and remove from the heat.
4. 4 Preheat the oven to 450 degrees F (220 degrees C). Punch down pizza dough, and stretch into a circle about 1/4-inch thick. Place on a lightly greased pizza pan or baking sheet. Brush surface lightly with remaining olive oil. Spread onion and fig mixture over crust. It will be sparse, but there is plenty of flavor. Dot with pieces of goat cheese.
5. 5 Bake for 15 to 18 minutes in the preheated oven, or until crust has turned golden brown at edges.

By ASHLEY_S

Ingredients

• ✓ fig
• raisin
• orange zest
• walnut
• honey
• cinnamon
• semi-sweet chocolate chip
• orange marmalade
• all-purpose flour
• white sugar
• baking powder
• shortening
• egg
• milk
• vanilla extract

Instructions

1. 1 Grind the figs, raisins, orange zest and walnuts in a food processor, blender or food grinder. If the mixture is too thick, a couple of tablespoons of water can be added. Gradually blend in the honey, cinnamon, chocolate chips and orange marmalade. Set aside. Preheat the oven to 400 degrees F (200 degrees C). Grease two baking sheets.
2. 2 In a large bowl, combine the flour, sugar and baking powder. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the eggs, milk and vanilla until the mixture can be gathered into a ball. Turn the dough out onto a lightly floured surface, and roll out to 1/4 inch thickness. Cut the dough into strips that are 4 inches wide. Spread filling onto one half of each strip lengthwise. Fold the dough over to cover and seal the edges by pressing on them with the tines of a fork. Slice the filled strips crosswise at an angle about every inch or so. This will make diamond shapes. Place the cookies onto the prepared cookie sheet.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on wire racks. Glaze with your favorite confectioners' glaze and top with sprinkles for added festivity.

By Patti-Bigtime

Ingredients

• ✓ fig
• sugar
• shortening
• egg
• all-purpose flour
• baking powder
• vanilla extract
• salt
• milk
• raisin
• orange
• apple
• pecan
• white sugar
• cinnamon

Instructions

1. 1 To make the dough: Beat 3 cups of sugar and butter together in a medium bowl until light and fluffy. Add eggs, vanilla, and salt; mix well. Blend in flour and baking powder by hand, then knead dough until smooth and workable. Add enough milk to reach a soft, workable consistency. (This takes time and effort, but you'll know the dough is ready when it becomes smooth).
2. 2 To make the filling: Place chopped figs, raisins, chopped orange, and chopped apple in a food processor; pulse until the mixture is finely chopped but still has texture. If the mixture is too dry or thick, mix in up to 1 cup of water, if desired. Transfer to a bowl and stir in chopped pecans, ½ cup sugar, and cinnamon, then knead everything together by hand until combined. The mixture will be sticky.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
4. 4 Roll out a portion of the dough into a thin sheet on a lightly floured surface. Spoon a line of fig mixture down the center. Dampen the edges of the dough with water and fold over the filling, sealing fig filling inside. Cut the filled strip into 2-inch pieces or to your desired length. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Arrange cookies on prepared baking sheets; repeat with remaining dough and filling.
5. 5 Bake cookies in the preheated oven until edges are golden brown, about 10 to 15 minutes. Cool on baking sheet briefly before transferring to a wire rack to cool completely.

By Mary Jo

Ingredients

• ✓ fig
• all-purpose flour
• salt
• baking powder
• white sugar
• butter
• egg
• vanilla extract
• milk
• raisin
• orange
• walnut
• honey
• rum
• cinnamon

Instructions

1. 1 For the pastry: Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add butter, eggs, vanilla, and milk; mix into a smooth dough. Turn dough out and shape into a circle; cut into 4 equal pieces, cover in plastic wrap, and chill.
2. 2 For the filling: Zest and juice orange into a large bowl; add figs, raisins, and nuts. Transfer mixture to a food processor; blend until evenly chopped. Stir in honey, rum, and cinnamon; set aside.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
4. 4 Remove dough from the refrigerator. Roll one piece of dough at a time into an 8-inch wide strip about 1/4-inch thick. Cut lengthwise in half, forming two long strips, each about 4 inches wide. Lay strips on work surface; brush top inch of each with cold water. About 1/3 of the way up from bottom of dough, place 1/4 of the filling in a 1-inch wide strip, running from end to end. Fold the moistened edge of dough over the filling and press to seal edges. Cut each strip into 1-inch rectangles and place on the prepared cookie sheets. Repeat with remaining sections of dough.
5. 5 Bake in preheated oven until tops are golden, about 13 to 16 minutes. Let cool on cookie sheets for 10 minutes. Transfer to wire racks.

By Letricia

Ingredients

• ✓ fig
• confectioners' sugar
• milk
• egg
• cinnamon
• dark rum
• semisweet chocolate chip
• candied orange peel
• raisin
• apricot preserves
• almond
• egg
• butter
• salt
• baking powder
• sugar
• all-purpose flour

Instructions

1. 1 In a medium bowl, stir together the flour, sugar, baking powder, and salt. Cut in butter using a pastry blender, or pinching between your fingers. Add egg, and mix until a dough forms. It may take a couple of minutes of mixing. When the dough starts to hold together, turn it out onto a floured surface and knead briefly. Shape dough into a long roll, wrap, and set aside.
2. 2 Place the figs, almonds, apricot preserves, raisins, orange peel, chocolate, rum, and cinnamon into a food processor or blender. Process until finely chopped. If the fruit is hard, it may be soaked in boiling water to soften for 15 minutes before processing.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the remaining egg and milk to make an egg wash.
4. 4 Divide dough into 12 pieces. On a lightly floured surface, roll each piece out into a 3x12 inch rectangle. Brush the strips of dough lightly with egg wash. Place a strip of the fruit mixture lengthwise down the center of each piece of dough, and fold the edges over. Roll gently to seal. This will make the filled tube of dough a little bit longer. Cut each tube into 3 inch pieces. Make a one inch long slit with a knife down the center of each cut end. Spread the ends out to form an X shape. Place cookies 2 inches apart onto lightly greased cookie sheets.
5. 5 Bake for 15 to 20 minutes in the preheated oven, or until the edges are golden. Allow cookies to cool on the tray for at least 5 minutes, so they will not be too delicate, before removing to wire racks to cool completely. Dust with confectioners' sugar when cool.

By Barbara

Ingredients

• ✓ fig
• date
• orange
• raisin
• pecan
• honey
• brandy
• cinnamon
• clove
• allspice
• nutmeg
• water
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• shortening
• milk
• egg
• vanilla extract
• almond extract
• powdered sugar
• milk
• red food coloring
• green food coloring
• candy coated sprinkles

Instructions

1. 1 Gather the ingredients.
2. 2 To make the filling: Working in two batches with ½ of the figs and ½ of the dates at a time, pulse dried fruit in a food processor until finely chopped; transfer to a bowl.
3. 3 Use a vegetable peeler to peel orange zest into the empty food processor. Juice the orange until you have 3 tablespoons juice; add it to the food processor. Add raisins, pecans, honey, brandy, cinnamon, cloves, allspice, and nutmeg and process until finely mixed.
4. 4 Add fig mixture and process until well combined, adding water 1 tablespoon at a time as needed to reach a thick consistency. Refrigerate filling for 8 hours to overnight.
5. 5 To make the dough: Combine flour, sugar, baking powder, and salt in a food processor and process for 5 seconds to combine. Add butter and shortening and pulse until crumbly. Add milk, egg, vanilla, and almond extract and process until a dough forms.
6. 6 Turn dough onto a well-floured surface and knead until smooth. Wrap in plastic wrap and refrigerate for 1 to 2 hours.
7. 7 When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Turn dough onto a floured surface and cut into 4 pieces. Roll one piece into a 4x12-inch rectangle, about 1/8-inch thick. Trim off any excess to form straight edges and save to make more cookies.
8. 8 Place about ¼ of the filling in a 1-inch log shape down the rectangle, just to the right of the center line. Dampen the edges of the dough with water and fold the right edge over the filling. Continue rolling the dough toward the left edge, then rock back and forth gently to stretch and seal the edges. Cut the log into 2 ½- to 3-inch pieces. Make 2 or 3 slits in the top of each cookie to allow steam to escape. Transfer to prepared baking sheet; repeat with remaining dough and filling.
9. 9 Bake in batches in the preheated oven until golden on the bottom and cooked through, 12 to 14 minutes. Remove from the oven and let cool completely.
10. 10 Meanwhile, prepare the icing: Whisk powdered sugar and milk together in a bowl until smooth. Divide icing into thirds in 3 small bowls. Color one bowl with red food coloring to make pink icing, color another bowl with green food coloring to make green icing, and leave the remaining icing white.
11. 11 Dip each cooled cookie into a different color icing and allow excess to drip off. Place iced cookies on parchment paper and decorate lightly with sprinkles. Allow to dry for at least 20 minutes before serving.

By Nicole McLaughlin

Ingredients

• ✓ fig
• rum
• rum
• gelling sugar

Instructions

1. 1 Rinse figs well. Cut off stems and cut each fig in half or quarters, depending on their size.
2. 2 Put figs and rum in a large pot over medium-high heat; bring to a light boil. Maintain a light boil and cook for 20 minutes. Stir in sugar, increase heat to high, and bring to a boil. Once boiling, cook for exactly 6 minutes.
3. 3 Meanwhile, inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Remove fig preserves from the heat and distribute evenly into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Put jars upside down on a clean cloth and leave until completely cool, 3 to 4 hours.
5. 5 Store in a cool, dry place with no light.

By grossetti

Ingredients

• ✓ fig
• semi-sweet chocolate chip
• almond
• orange liqueur

Instructions

1. 1 Preheat your oven to 350 degrees F (175 degrees C).
2. 2 Cut each fig in half. (If you cannot find fresh figs and would like to use dried figs, cut a little opening in the top of the fig and make a pocket for the stuffing.)
3. 3 In a small mixing bowl, combine chocolate chips, almonds, and wine. Spoon about 2 teaspoons of the stuffing mixture into each fig half.
4. 4 Bake on a cookie sheet for 10 minutes.

By Robyn Webb

Ingredients

• ✓ fig
• green grape
• sugar
• fruit pectin

Instructions

1. 1 Inspect 5 cup-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Place chopped grapes in a large pot and slowly heat until they release some juice. Coarsely mash with an immersion blender. Add sliced figs.
3. 3 Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
4. 4 Ladle grape jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By sophie

Ingredients

• ✓ fig
• sugar
• strawberry gelatin mix
• lemon

Instructions

1. 1 Combine figs, sugar, gelatin mix, and lemon in a large pot; set aside for 1 hour. Bring to a boil; cook over medium heat, stirring often to prevent burning, until foam disappears and preserves are thick, 25 to 40 minutes.
2. 2 Inspect three (1-pint) Mason jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until preserves ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack preserves into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and place on a cloth-covered or wooden surface, several inches apart, until cool. Press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage and store in a cool, dark area; wait at least 2 days before opening.

By mammak

Ingredients

• ✓ fig
• red wine
• white sugar
• honey
• red pepper flakes
• salt

Instructions

1. 1 Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

By hello angie

Ingredients

• ✓ fig
• white sugar
• bourbon whiskey
• balsamic vinegar
• lemon juice
• salt

Instructions

1. 1 Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.

By James Ryan Schubert

Ingredients

• ✓ fig
• port wine
• orange zest
• rhubarb
• fruit pectin
• white sugar

Instructions

1. 1 Inspect 8 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until rhubarb jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine figs, port wine, and orange zest in a bowl. Soak for 2 to 3 hours.
3. 3 Combine soaked figs, soaking liquid, and rhubarb in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts to fall apart, about 3 minutes.
4. 4 Stir in pectin and bring mixture to a full rolling boil over high heat. Add sugar and stir to dissolve. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-fig jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By UlrikeB

Ingredients

• ✓ fig
• sugar
• strawberry gelatin
• canning jar
• lid
• ring

Instructions

1. 1 Heat figs, sugar, and strawberry gelatin together in a saucepan over medium-high heat; bring to a rolling boil. Cook fig mixture, stirring frequently, for 4 minutes; remove from heat.
2. 2 Sterilize jars and lids in boiling water for at least 5 minutes. Pour hot fig mixture into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Corben's Mommy

Ingredients

• ✓ fig
• olive oil
• red onion
• balsamic vinegar
• white sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
2. 2 Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

By Thea McAbbott

Ingredients

• ✓ fig
• white sugar
• lemon juice
• liquid pectin

Instructions

1. 1 Mix sugar and figs together in a large glass or plastic bowl. Set aside, stirring occasionally, until sugar has dissolved slightly, about 15 minutes.
2. 2 Stir lemon juice and pectin together in another glass or plastic bowl; pour into fig mixture and stir until sugar is fully dissolved.
3. 3 Pour fig mixture into sterilized plastic canning containers, filling to within 1/4 inch of the top. Cover the containers and refrigerate or freeze.

By hellomelissa

Ingredients

• ✓ fig
• canola oil
• yellow onion
• goat cheese
• cracker

Instructions

1. 1 Heat a skillet over medium heat; add oil. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 40 minutes more. Remove from heat and cool.
2. 2 While the onion is cooling, cut the figs lengthwise into 1/4-inch rounds.
3. 3 Layer 1/4 teaspoon goat cheese, 1/4 teaspoon caramelized onions, and 1 or 2 fig slices on each cracker.

By ServingsofYum

Ingredients

• ✓ fig
• goat cheese
• almond
• honey
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
2. 2 Place fig halves, cut sides-up, onto a baking sheet; top each fig with about ½ teaspoon goat cheese. Place 1 almond on each goat cheese dollop; push slightly into each fig.
3. 3 Broil in the preheated oven until cheese is soft and almonds turn a rich shade of brown, 2 to 3 minutes. Cool for 5 minutes.
4. 4 Arrange figs on a serving platter; drizzle with honey and balsamic vinegar. Serve warm.

By ChristineM

Ingredients

• ✓ fig
• orange
• semisweet chocolate chip
• whiskey
• walnut
• cinnamon
• maple sugar

Instructions

1. 1 Remove stems from figs with scissors. Chop in food processor in batches.
2. 2 In a non-stick pan, combine chopped figs with orange zest, chocolate chips, whiskey, walnuts, maple syrup, and cinnamon. Heat over medium heat until chocolate melts, stirring frequently. Cool completely.

By ELEANOR1052

Ingredients

• ✓ fig
• brown sugar
• water
• salt
• vanilla extract
• cream cheese

Instructions

1. 1 Heat a saucepan over medium heat; add brown sugar, water, salt, and figs. Cook and stir until sugar has dissolved and figs have softened, about 10 minutes. Remove from heat; stir in vanilla extract. Cool for 5 minutes.
2. 2 Place cream cheese on a platter; pour fig mixture over cream cheese.

By Delish Nutrish

Ingredients

• ✓ fig
• banana
• milk
• orange juice

Instructions

1. 1 Combine bananas, figs, milk, and orange juice in a blender; blend until smooth.
2. 2 Divide smoothie among glasses to serve.

By Sam Nemati

Ingredients

• ✓ fig
• romaine lettuce
• orange
• gorgonzola cheese
• vinaigrette dressing

Instructions

1. 1 Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

By Shari

Ingredients

• ✓ fig
• brie cheese
• brown sugar
• water
• almond
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 C). Place Brie in a round baking dish.
2. 2 Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla; cook until softened, about 10 minutes. Stir in almonds and vanilla, then pour mixture over Brie.
3. 3 Bake in the preheated oven until softened but not melted, 10 to 15 minutes.

By Casandra Yaz

Ingredients

• ✓ fig
• water
• brown sugar
• maple extract
• cranberry
• rosemary

Instructions

1. 1 Bring water, brown sugar, and maple extract to a boil in a non-reactive saucepan. Add cranberries and figs. Cook over medium heat, stirring frequently, until slightly thickened, about 5 minutes. Add rosemary and cook until sauce is thickened, about 5 minutes more.
2. 2 Carefully remove rosemary sprig and discard. Remove pot from the burner and let cool, about 10 minutes. Pour sauce into a bowl and refrigerate until ready to serve.

By Menwith Hill'er Back Home

Ingredients

• ✓ fig
• butter
• shiitake mushroom
• havarti cheese
• cheddar cheese
• colby jack cheese
• bread

Instructions

1. 1 Preheat pan to medium-high heat and spread butter evenly across.
2. 2 Cut figs and mushrooms into smaller pieces and saute in the pan, 3 to 5 minutes.
3. 3 Layer six slices of cheese onto one slice of hearth bread with 1/2 cup figs and 1/2 cup shiitake mushrooms. Layer remaining cheese, figs, and mushrooms onto another slice. Cover each sandwich with remaining bread and toast in the pan, allowing the cheese to melt, 2 to 3 minutes per side.
4. 4 Cut sandwiches in half and serve.

By Dietz Watson

Ingredients

• ✓ fig
• cranberry juice
• strawberry
• blueberry
• watermelon
• banana

Instructions

1. 1 Process the cranberry juice, strawberries, blueberries, watermelon, banana, and figs in a blender until smooth and creamy. Enjoy immediately or keep cool in refrigerator.

By souplover Sue