What can I do with 20 fresh figs

[Megglevache]

They are gorgeous and were "given" to me (cost £2) I have put them in the fridge for now but apart from just troffing them as they are what do you do with them?

[MadamAnt]

There was a thread about this last night. Lapin had a yummy recipe. Hang on...

[TsarChasm]

Careful. I knew a lady who ate too many on holiday once. Oh dear is all I'm going to say on the subject

[MadamAnt]

here

[seeker]

Troff them.Or sent them to me and let me do it for you.

They are fabulous grilled - or eat them with some parma ham. Oh, please send them to me!

Actually, you live quite near me don't you? I could pop round....

[sophy]

Wrap in parma ham and bake in oven, serve on bed of rocket.

Very good dinner party starter.

[Megglevache]

Oh really? How did I miss that?

[Megglevache]

yum yum, I love parma ham.

I am droooling at all these.

[Overmydeadbody]

Eat them!

Definately wrap them in parma ham.

They are also nice with feta cheese, or caerphilly or wensleydale for that matter.

[ib]

I have them in pancakes with mascarpone or cream and honey; in yoghurt (no skin, mashed up) with honey and crunchy cereal, or in a crumble type thing with oats in the mix.

Oh, and dh also made a delicious fig risotto with chicken (can you tell we have lots of fig trees?)

[Megglevache]

FETA! My all time fave cheese and I have stacks in the fridge.

Thanks.

[bloss]

Message withdrawn

[pamsy]

get another load of figs and make jam. My daughter has come back from school today with a pot - it's delicious! The teacher also added lemon and orange zest to make it less sickly and it's yummy

[Megglevache]

fig jam, really?

[slightlybonkers]

recipe from nigella, which could be good xmas present.

"Figs in Rum Syrup
18 figs

250g caster sugar

300ml water

75ml white rum plus 2 tablespoons

1 x 1 litre jar

Wash figs & let them dry in a colander. Add sugar and water to a big pan and bring to a boil for fifteen minutes, stirring sugar to become a syrup. Add 1/3 cup of rum & the figs (ever so gently). Be sure that there's enough syrup to cover the figs and simmer away with a lid over 3/4 of the pan for an hour and a half. Remove figs as gently as you put them in and place in mason jar. Reduce syrup at a higher heat for a few minutes and add the final 2 tablespoons of rum. Pour over figs and seal. Place in a cool, dark cupboard for three to six months."

[ib]

Fig jam is surprisingly good, but does need to be cut with a little lemon juice. I make it with about 1/3 of the weight of fruit in sugar (300g per kg), which means it's not so sickly but I don't know how well it will keep.

[Megglevache]

we have done the whole lot