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?

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

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

here

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....

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

Very good dinner party starter.

Oh really? How did I miss that?

yum yum, I love parma ham.

I am droooling at all these.

Eat them!

Definately wrap them in parma ham.

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

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?)

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

Thanks.

Message withdrawn

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

fig jam, really?

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."

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.

we have done the whole lot