People have been consuming figs - figs, figs, figs for several thousand years - there are even mentions of it even in the Old Testament. If, fortunately for you, you have a fruit-bearing fig tree growing in a place protected from the winds or in a greenhouse, then you know that a fig harvested in a state of full maturity (when the fruits only slightly spring when pressed, and a slight coating appears on the peel), it's just a miracle of the fruit world. The fig fruit resembles a small, flattened pear, the texture and taste of the flesh is unique, and some of the moisture in the fruit means that the fig is a valuable baking ingredient. It makes an exquisite dessert, for example, if baked in honey and served with Greek yogurt or sour cream.

Fig storage

Freshly picked figs will keep for several days in the refrigerator if placed in a container with a lid. Freeze whole fresh figs and they will keep for about 3 months. If you hold them in a steam bath for 2 minutes and freeze them in an open way, they will last for a year. Storing figs in the freezer is the easiest way to harvest these berries.

When is cooking not required?

How are figs eaten fresh? Fresh figs must be picked from the branch and eaten - it is very tasty. Before consuming figs, it is enough to wash them - you don’t even need to peel them. Figs serve as a classic accompaniment to parma ham or serrano ham, as well as bresaola, an Italian cured beef ham. Figs can be stuffed with curd cheese and served as canapes for a snack. Cut into slices and try on a ham and mozzarella or goat cheese sandwich.

What can be cooked from figs?

Handle figs with care because ripe fruits are easily damaged. Figs can be stewed or baked whole, but if the recipe calls for cutting the fruits, then divide them lengthwise with a sharp knife. The stem may not be removed. Many hostesses do not even suspect that many interesting treats can be prepared from figs.

Sliced ​​figs.

Put the halves of the fruit in a saucepan and fill with water so that it just covers them. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 minutes at a low boil.

Baked figs.

Lay the fruit halves on a large sheet of foil. Add 1 teaspoon of sugar and a piece of butter to each half. Lift and bring the edges of the foil together to form a sealed envelope. Put it on a baking sheet and bake for 15-20 minutes at 180°C. You can attach this envelope to the edge of a hot barbecue at the same time.

Grilled figs.

Divide the fruit in half and brush the cut with butter, add a little demerara sugar. Cook on a very hot grill for 3 minutes.

Fig puree.

Just rinse the berries before boiling the figs. For 5 minutes on low heat, simmer in water or orange juice with sugar at the rate of 1 tbsp. a spoonful of water or juice and 1 teaspoon of sugar for each fruit. Then mix in a blender.

Rolls with figs.

These rolls are easy to prepare and taste better than store-bought ones.

For 12 rolls

• 150 g sifted flour
• 75 g butter
• 25 g powdered sugar
• 1/2 teaspoon salt
• 175 g fig puree

Grind the butter and flour with your hands. Put sugar and salt, add 2 tbsp. spoons of cold water, knead a tight dough.

Roll out into a wide rectangle 0.5 cm thick.

Spread the fig puree along one side, leaving about 0.5 cm along the edge. Lubricate the edge with water. Take the other edge of the dough, connect to make something like a log, squeeze the edges tightly.

Cut into 12 pieces, place on a greased baking sheet and bake at 190°C for 20-25 minutes until golden brown. Let the rolls cool.

What to cook - boiled or dried figs, decide for yourself. The taste of this berry will decorate any dish.

Wine berry, fig tree, fig tree - all these are the names of the most ancient cultivated plant, which was originally grown in Arabia, and only in the 16th century came to America. Medicinal properties People successfully used figs in medicine and cosmetology.

Sugar fruits have been and continue to be used to make delicious jams, marvelous marshmallows, all kinds of cocktails and flavored drinks. Below is a small selection delicious recipes fig jam.

Simple fig jam for the winter - step by step photo recipe

The easiest and most affordable way winter harvest a unique product - fig jam.

Cooking time: 15 hours 0 minutes

Quantity: 2 servings

Ingredients

• Figs: 1 kg
• Lemon juice: 1-2 tbsp. l.
• Sugar: 700 g

Cooking instructions

The total cooking time for fig jam was two days. We got amazing dessert from fruits that have become like delicious jelly candies. By eating sweet berries we stimulate the production of serotonin, we provide ourselves with the so-called hormone of happiness.

How to make fig and lemon jam

Figs are very tasty and useful fruit, but in jam it is too sweet. You can radically change the taste of the dish, give it a spicy sourness by adding lemon to the list of products.

Ingredients:

• Figs - 1 kg.
• Lemon - 2 pcs.
• Granulated sugar - 0.6 kg.
• Carnation - 4 pcs.
• Balsamic vinegar - 2 tsp
• Water - 100 ml.

Action algorithm:

1. For this jam, figs, both green and purple, are suitable. The first stage is the selection of fruits. Naturally, you need to take the best ones, dented, cracked ones are rejected.
2. Using small scissors, cut off the tail of each berry.
3. On each base (on the side of the fruit opposite from the tail), make a cruciform incision. Hide clove buds in four berries.
4. Prepare lemons - wash with a brush. Cut into thin transparent circles. Be sure to remove the seeds, because of them the jam can be bitter.
5. Drain the lemon juice into a container in which the jam will be cooked. Add water and balsamic vinegar there.
6. Pour sugar, put mugs of lemons. Boil the syrup for 10 minutes, remove the foam from time to time.
7. Put the figs into the hot syrup, mix with a slotted spoon so that they are “bathed” in the syrup from all sides. Boil 3 minutes.
8. Remove from the stove, leave the jam to infuse for 3 hours.
9. Repeat the cooking procedure twice - boil the jam for 3 minutes, leave for 3 hours.
10. Fill sterilized containers with figs, add syrup to the scar, cork.

With this method of cooking, the berries do not boil soft, retain their shape, are soaked in syrup and become very beautiful - transparent amber.

How to make fig jam with nuts

Experiments with fig jam can be continued. In addition to lemon, walnuts will make a wonderful company for them. Something like this dish is reminiscent of the famous royal jam gooseberry with walnut, fortunately, there is no need to waste strength here to lay the kernels inside the fruit.

Ingredients:

• Figs - 3 kg.
• Sugar - 1.5 kg.
• Lemon juice - 1.5 tbsp. l.
• Walnuts - 300 gr.
• Water 1.5 tbsp.

Action algorithm:

1. The process begins with selection - you need to choose the most beautiful, ripe figs. Rinse. Trim the stems with a sharp knife or scissors.
2. Peel the walnuts from the shell and partitions. Chop into small slices.
3. Fill the container in which the jam will be prepared in layers: first - a layer of figs, then sugar, and so on to the very top.
4. Leave for an hour - during this time the fruits should let the juice go. Add water according to the norm.
5. Put on a quiet fire. After boiling the syrup, cook for another 15 minutes under a tightly closed lid.
6. Then remove the lid and continue cooking for 15 minutes. Remove the foam that forms on the jam with a slotted spoon.
7. Stir the jam from time to time with the same slotted spoon so that all the fruits are immersed in syrup in turn.
8. Pour in the walnuts, wait until the jam starts to boil again. Leave to insist.
9. Repeat the procedure again, but at the end of cooking, pour in the lemon juice. Before packaging, the jam should cool slightly.
10. Sterilize glass containers of small volume (from 300 to 500 ml) over steam or in the oven. Tin lids should also be sterilized in boiling water.
11. Pack warm fig fruit jam with walnuts in containers, cork.

It remains to wait for winter to organize a delicious tea party with the most unusual jam in the world, where the fruits become transparent honey, reminiscent of a hot, sun-drenched summer.

Delicious fig jam without cooking

Mistresses know that the slightest heat treatment adversely affects the vitamins and minerals contained in the fruit. Therefore, naturally, everyone would like to have a recipe for jam without cooking, in which substances useful to the body would be preserved to the maximum. But save fruit without heat treatment is also impossible. How to be? There is a recipe when it is boiled or boiled sugar syrup, and the fruits only insist in it.

Ingredients (serving of fruit and sugar can be increased):

• Figs - 700 gr.
• Sugar - 500 gr.

Action algorithm:

1. Select the ripest fruits. Wash thoroughly. Sometimes it is advised to cut off the skin, but the berries in this case may lose their shape.
2. Place the figs in a bowl. Sprinkle sugar evenly over the surface. Withstand 3 hours. During this time, juice will stand out.
3. Put the saucepan on fire. Cooking time - 5 minutes, exposure - 10 hours.
4. Before cooking, drain the syrup and boil it, pour over hot figs. Repeat the same procedure twice.
5. Cork like any other jam.

For cooking, in fact, it will take only 15 minutes, unfortunately, the process will be extended in time. But the result that the hostess and household will see is worth it. The berries will be whole, transparent, soaked in syrup, like a lot of suns in one container. You can add a little vanilla or lemon juice at the very end of cooking.

When cooking, figs can crack, so that this does not happen, you need to put it dry, that is, after washing, blot it with paper towels.

Figs - description

The fig is a tall deciduous tree, with tasty, very sweet fruits, similar to a small pear, with many small seeds inside. It is believed that the more seeds the fruit contains, the tastier it is. Its thin peel is covered with small villi. The color of the fruit, depending on the variety, may be purple, black, greenish, yellow. As soon as they do not call figs - and a fig tree, and a wine berry, and a fig tree, and in Latin it generally sounds like a ficus, Ficus carica.

The fig is a very ancient tree. According to legend, it was the fig leaf that was the only clothing of the first people on earth - Adam and Eve. Asia Minor is considered its homeland. The ancient Arabians began to cultivate the fig tree a long time ago. From where it began to gradually spread around the world, the baton was picked up by Syria, Egypt, Phoenicia and other countries with a warm climate. Nowadays, figs grow in the Krasnodar Territory, Crimea, Abkhazia, Armenia, Azerbaijan, the countries of the Mediterranean, the Middle East.

The fig tree is quite unpretentious. It grows on depleted beneficial substances soil - rocky shores, stones, stone walls. But, because this plant is moisture-loving, the most powerful trees grow in river valleys, and where it is possible to provide them with a good water supply. Figs are long-lived, many trees live for two hundred years without stopping fruiting.

In the northern regions, this plant can be grown in pots as an indoor flower. It is propagated by cuttings. Even at home, it is able to bear fruit.

Figs - useful properties

Fig fruits contain vitamins B, C, PP, A. It is rich in potassium, which has a very positive effect on the work of the heart muscle and soft tissues of the whole body, prevents fatigue, removes excess fluid. Therefore, the wine berry is useful for edema, cardiovascular diseases, with intense mental or physical labor. The iron contained in the fruits strengthens the immune system, has a positive effect on hematopoiesis, so it is recommended to include berries in the diet for blood loss, skin diseases suffering from iron deficiency anemia. Figs are a natural antipyretic and diaphoretic. To lower the temperature, it is enough to eat a few fresh berries. Also, fig fruits are a storehouse of phosphorus, calcium, magnesium, amino acids, pectin, Omega 3 and 6 fatty acids.

Unfortunately such useful berry not recommended for everyone. Figs contain a lot of fiber, oxalic acid, so it should not be consumed in diseases of the gastrointestinal tract (in acute form) and gout, dried fruits (dried fruits) are contraindicated in diabetes.

Figs - calories

The calorie content of 100 g of fresh figs is 70 kcal, dried (dried fruits) - 214 kcal.

Figs - use in cooking

Figs are used in cooking in dried, dried and fresh for the preparation of desserts, pastries, sherbets and other sweet dishes. Syrups, marmalade, jam, jam are made from fresh fruits.

But it is used not only for sweets, fish and meat are cooked with it. Gourmets especially like to experiment with wine berries. Fig fruits are stuffed with a bird, meat rolls, cheese is baked with them. He shares his sweetness, endowing the dishes with sophistication and piquancy - gives special flavor smoked meat, gently sets off the saltiness of ham or bacon. From figs, you can cook a rather original side dish for baked poultry or pork - you just need to add a little berries in honey and sprinkle with black pepper. Any cheese goes well with a wine berry, especially with mold or salty goat cheese, if they are baked in a grill or oven.

Fig Recipe Examples

Recipe 1: Pork with Figs

This dish is for real gourmets and simple lovers of delicious food. The taste of meat with a beautiful appetizing bacon crust is simply amazing. Figs and sweet soy sauce give it originality and piquancy. For cooking, you need an oblong piece of meat, ideally a tenderloin, inside of which chopped figs with nuts are placed.

Ingredients: 600-800g pork tenderloin, 100g figs (dried fruit), 50g nuts (a handful of cashews or walnuts), 5 tablespoons. sweet soy sauce, salt, 150g bacon.

Cooking method

Water the tenderloin soy sauce and leave to marinate for an hour. While the pork is resting, prepare the filling.

Chop the figs with a knife. Put the nuts in a bag or towel and beat with a rolling pin.

Bacon cut into thin slices.

On a piece of meat along the entire length, make a longitudinal cut, so that you get a pocket for the filling, i.e. cut deep into the meat, but not completely. Place the walnut-fig filling inside this cut, rolling the sausage out of it. Salt the pork a little. Strong zeal is not worth it, because. the bacon is already salty.

Connect the cut edges of the meat and overlay the resulting roll with slices of bacon, while wrapping them with threads to hold.

Put the meat into a mold, pour over with soy sauce and bake for about an hour (220C). Periodically, the roll will need to be watered with the resulting juice, then it will not be dry and will acquire a ruddy glossy crust. Cool the cooked meat a little, remove the threads and cut into slices.

Alternatively, you can make more than one big roll, but cut lengthwise pieces, like chops, and wrap small rolls. Then it will take less time to bake them.

Recipe 2: Chicken Baked with Figs

Unusual chicken with figs will appeal to many. It has a rather unusual, but pleasant taste, somewhat similar to the taste of chicken with honey and very beautiful. golden brown. A carcass weighing up to 1.5 kg is being prepared - about one hour. The meat is very tender and flavorful. Figs become soft during cooking, it is quite possible to serve them as a side dish, sprinkled lightly with pepper.

Ingredients: 1 chicken (1.5 kg), 10 pieces of figs (dried fruits), salt, French (Italian) herbs, 1 clove of garlic.

Cooking method

Pour boiling water over the figs and let it brew until the water cools down.

Cut the carcass lengthwise along the breast and flatten it like for tobacco chicken. Rub the chicken with salt, herbs or seasonings of your choice, crushed garlic and let marinate for fifteen minutes.

Spray a mold or baking sheet with oil and lay the figs in tight rows in the shape of a circle. Place the chicken carcass on the berries, making sure that it does not come into contact with the baking sheet, but lies completely on the fig pillow. Pour a glass of water and bake for about an hour until fully prepared(180C). After about forty minutes, start watering the carcass with the resulting juice every five minutes. Figs release a lot of sugar, which, when caramelized, gives the skin a very beautiful ruddy color.

Recipe 3: Fig Pie

The recipe is quite simple, but delicious cupcake pie. It is prepared on the basis of unrefined olive oil (extra virgin), then the cake acquires a delicate olive flavor. You can take the usual vegetable, just the cake will taste simpler, without the olive "zest". And one more secret - the more figs, the tastier.

Ingredients: 300g figs (dried, dried), half a glass of olive oil and milk, 250g flour, 1 large egg, a pinch of salt, half a teaspoon. baking powder, 150g sugar, fresh zest of 1 lemon.

Cooking method

Prepare food - cut the figs into small slices, finely grate the zest.

Mix flour with sugar, salt and baking powder. In another bowl - milk, butter and an egg. Pour the liquid mixture into the flour and knead the dough with a whisk.

Mix the mass with figs and lemon zest, pour it into a mold and bake for about forty to forty-five minutes (180C). Lubricate the mold with oil first. The optimal diameter of the mold is twenty-two centimeters.

Figs - helpful tips experienced chefs

- To make the figs easier to cut, the knife blade must be lowered into hot water, and keep the fruit itself for about an hour in the refrigerator - it will become less sticky.

- Figs are a perishable berry, so it should be stored in the cold, for a maximum of three days.

- Figs should be consumed on an empty stomach - so it will bring more benefits.

- Picked fruits should not be kept in a warm place, otherwise they will simply ferment and deteriorate.

- In order for the nutrients of dried figs to be better absorbed, before use, they should be soaked for half an hour in cold water.

- From fresh figs you can cook a hearty and quick snack- cut the fruit in half and stuff the pulp with raw walnuts or cashew nuts. Or pour honey on each half, put a teaspoon on top soft cheese or fat sour cream and bake for five minutes in the oven.

The fig is a tall deciduous tree, with tasty, very sweet fruits, similar to a small pear, with many small seeds inside. It is believed that the more seeds the fruit contains, the tastier it is. Its thin peel is covered with small villi. The color of the fruit, depending on the variety, may be purple, black, greenish, yellow. As soon as they don’t call figs - and a fig tree, and a wine berry, and a fig tree, and in Latin it generally sounds like a ficus, Ficus carica.

The fig is a very ancient tree. According to legend, it was the fig leaf that was the only clothing of the first people on earth - Adam and Eve. Asia Minor is considered its homeland. The ancient Arabians began to cultivate the fig tree a long time ago. From where it began to gradually spread around the world, the baton was picked up by Syria, Egypt, Phoenicia and other countries with a warm climate. Nowadays, figs grow in the Krasnodar Territory, Crimea, Abkhazia, Armenia, Azerbaijan, the countries of the Mediterranean, the Middle East.

The fig tree is quite unpretentious. It grows on soil depleted of useful substances - rocky shores, stones, stone walls. But, because this plant is moisture-loving, the most powerful trees grow in river valleys, and where it is possible to provide them with a good water supply. Figs are long-lived, many trees live for two hundred years without stopping fruiting.

In the northern regions, this plant can be grown in pots as an indoor flower. It is propagated by cuttings. Even at home, it is able to bear fruit.

Figs - useful properties

Fig fruits contain vitamins B, C, PP, A. It is rich in potassium, which has a very positive effect on the work of the heart muscle and soft tissues of the whole body, prevents fatigue, removes excess fluid. Therefore, the wine berry is useful for edema, cardiovascular diseases, with intense mental or physical labor. The iron contained in the fruits strengthens the immune system, has a positive effect on hematopoiesis, so it is recommended to include berries in the diet for blood loss, skin diseases, iron deficiency anemia. Figs are a natural antipyretic and diaphoretic. To reduce the temperature, it is enough to eat a few fresh berries. Also, fig fruits are a storehouse of phosphorus, calcium, magnesium, amino acids, pectin, Omega 3 and 6 fatty acids.

Unfortunately, such a useful berry is not recommended for everyone. Figs contain a lot of fiber, oxalic acid, so it should not be consumed in diseases of the gastrointestinal tract (in acute form) and gout, dried fruits (dried fruits) are contraindicated in diabetes.

Figs - calories

The calorie content of 100 g of fresh figs is 70 kcal, dried (dried fruits) - 214 kcal.

Figs - use in cooking

Figs are used in cooking in dried, dried and fresh form for the preparation of desserts, pastries, sherbets and other sweet dishes. Syrups, marmalade, jam, jam are made from fresh fruits.

But it is used not only for sweets, fish and meat are cooked with it. Gourmets especially like to experiment with wine berries. Fig fruits are stuffed with poultry, meat rolls, cheese is baked with them. It shares its sweetness, endowing dishes with sophistication and piquancy - it gives a special flavor to smoked meat, gently sets off the saltiness of ham or bacon. From figs, you can cook a rather original side dish for baked poultry or pork - you just need to add a little berries in honey and sprinkle with black pepper. Any cheese goes well with a wine berry, especially with mold or salty goat cheese, if they are baked in a grill or oven.

Fig Recipe Examples

Recipe 1: Pork with Figs

This dish is for real gourmets and simple lovers of delicious food. The taste of meat with a beautiful appetizing bacon crust is simply amazing. Figs and sweet soy sauce give it originality and piquancy. For cooking, you need an oblong piece of meat, ideally a tenderloin, inside of which chopped figs with nuts are placed.

Ingredients: 600-800g pork tenderloin, 100g figs (dried fruit), 50g nuts (a handful of cashews or walnuts), 5 tablespoons. sweet soy sauce, salt, 150g bacon.

Cooking method

Pour the tenderloin with soy sauce and leave to marinate for an hour. While the pork is resting, prepare the filling.

Chop the figs with a knife. Put the nuts in a bag or towel and beat with a rolling pin.

Bacon cut into thin slices.

On a piece of meat along the entire length, make a longitudinal cut, so that you get a pocket for the filling, i.e. cut deep into the meat, but not completely. Place the walnut-fig filling inside this cut, rolling the sausage out of it. Salt the pork a little. Strong zeal is not worth it, because. the bacon is already salty.

Connect the cut edges of the meat and overlay the resulting roll with slices of bacon, while wrapping them with threads to hold.

Put the meat into a mold, pour over with soy sauce and bake for about an hour (220C). Periodically, the roll will need to be watered with the resulting juice, then it will not be dry and will acquire a ruddy glossy crust. Cool the cooked meat a little, remove the threads and cut into slices.

Alternatively, you can make more than one big roll, but cut lengthwise pieces, like chops, and wrap small rolls. Then it will take less time to bake them.

Recipe 2: Chicken Baked with Figs

Unusual chicken with figs will appeal to many. It has a rather unusual, but pleasant taste, somewhat similar to the taste of chicken with honey and a very beautiful ruddy crust. A carcass weighing up to 1.5 kg is being prepared - about one hour. The meat is very tender and flavorful. Figs become soft during cooking, it is quite possible to serve them as a side dish, sprinkled lightly with pepper.

Ingredients: 1 chicken (1.5 kg), 10 pieces of figs (dried fruits), salt, French (Italian) herbs, 1 clove of garlic.

Cooking method

Pour boiling water over the figs and let it brew until the water cools down.

Cut the carcass lengthwise along the breast and flatten it like for tobacco chicken. Rub the chicken with salt, herbs or seasonings of your choice, crushed garlic and let marinate for fifteen minutes.

Spray a mold or baking sheet with oil and lay the figs in tight rows in the shape of a circle. Place the chicken carcass on the berries, making sure that it does not come into contact with the baking sheet, but lies completely on the fig pillow. Pour a glass of water and bake for about an hour until fully cooked (180C). After about forty minutes, start watering the carcass with the resulting juice every five minutes. Figs release a lot of sugar, which, when caramelized, gives the skin a very beautiful ruddy color.

Recipe 3: Fig Pie

The recipe is quite simple, but delicious cupcake pie. It is prepared on the basis of unrefined olive oil (extra virgin), then the cake acquires a delicate olive flavor. You can take the usual vegetable, just the cake will taste simpler, without the olive "zest". And one more secret - the more figs, the tastier.

Ingredients: 300g figs (dried, dried), half a glass of olive oil and milk, 250g flour, 1 large egg, a pinch of salt, half a teaspoon. baking powder, 150g sugar, fresh zest of 1 lemon.

Cooking method

Prepare food - cut the figs into small slices, finely grate the zest.

Mix flour with sugar, salt and baking powder. In another bowl - milk, butter and an egg. Pour the liquid mixture into the flour and knead the dough with a whisk.

Mix the mass with figs and lemon zest, pour it into a mold and bake for about forty-forty-five minutes (180C). Lubricate the mold with oil first. The optimal diameter of the form is twenty-two centimeters.

- To make the figs easier to cut, the blade of the knife must be lowered into hot water, and the fruit itself should be kept for about an hour in the refrigerator - it will become less sticky.

- Figs are perishable, so they should be stored in the cold, for a maximum of three days.

- Figs should be consumed on an empty stomach - so it will bring more benefits.

- Picked fruits should not be kept in a warm place, otherwise they will simply ferment and deteriorate.

- In order for the nutrients of dried figs to be better absorbed, they should be soaked for half an hour in cold water before use.

- From fresh figs, you can cook a hearty and quick snack - cut the fruit in half and stuff the pulp with raw walnuts or cashew nuts. Or pour honey on each half, put a teaspoon of soft cheese or heavy sour cream on top and bake for five minutes in the oven.

What can be prepared from figs: a collection best recipes from the site magazine

Fig (vine berry) - exotic fruit, especially popular in the Middle East and Mediterranean countries. When fresh, it is good on its own, and if you add figs to curd mass, fruit salad or yogurt with honey, you get a wonderful dessert.

Figs go well with nuts and dried fruits. It is used to make jam, marshmallow, marshmallows, puddings, and is used as a filling for buns, muffins and cakes. From the wine berry is obtained not regular jam, delicious shortbread, amazing layer cakes.

From dried figs, you can cook compote or broth (boil berries with dried apricots, apples, raisins, dates, prunes and add spices to them). Salads, sauces and meat dishes figs add a tangy sweetness. This Mediterranean fruit goes well with cheeses, both aged and young, especially sheep and goat. And fragrant herbs - lavender, rosemary, thyme, basil emphasize its overseas origin. In our article - recipes original snacks, exotic desserts, fragrant pastries and sweet preparations made from wine berries.

Fig Recipes

Recipe 1. Fig salad with mozzarella cheese - in a hurry

You will need: 6 small mozzarella, 6 fresh figs, juice of half a lemon, a handful of basil leaves, a quarter cup of olive oil, 1 dessert spoon of balsamic vinegar, a pinch of sea salt, dry marjoram, dry thyme and freshly ground black pepper.

Combine for sauce lemon juice, pepper, oil, salt and balsamic vinegar, mix everything. Peel the figs from the stalks and cut into circles. Put the berries on a large plate, sprinkle with marjoram and thyme, pour dressing. cover cling film and let it sit in the fridge for an hour. Place the cheese on the chilled fruit, breaking each piece in half, and sprinkle with basil.

Recipe 2. Appetizer of figs with goat cheese and pear - for a festive feast

You will need: 100 g goat cheese, 3-4 figs, 2 pears, 1 dessert spoon of liquid honey, a handful of peeled salted pistachios, a quarter cup of olive oil, lettuce.

Cut the cheese into small slices, figs and pears into slices. Wash lettuce leaves and dry. Mix honey with oil (it is better to use a cold-pressed product). Spread lettuce leaves on a plate, put pears, figs, cheese, nuts on them and pour over the sauce.

Recipe 3. Cottage cheese casserole with figs - for breakfast

You will need: 4 eggs, 400 g homemade cottage cheese, 70 g semolina, 70 g sugar, 70 g honey, 4 fresh figs, a piece of butter.

Rinse the figs, dry and cut into thin circles. Grind the cottage cheese well with sugar, add honey, grind again, and then add the eggs one at a time and beat them well with the curd mass. Add semolina, once again change everything well. Lubricate the baking dish with butter, lightly sprinkle with semolina, spread the dough evenly, put fig circles on top and bake at 180º until golden brown (25-30 minutes).

Recipe 4. Chicken with figs - for dinner

You will need: 200 g dried figs, 2 apples, 1 chicken weighing about 1.5 kg. For marinade: 3 dessert spoons of olive oil, a piece of ginger, 2 dessert spoons of honey and mustard, salt and pepper to taste.

Marinate the chicken in a mixture of spices mixed with honey, olive oil, mustard and grated ginger root. Briefly dip the figs in hot water to soften. Cut apples into slices, figs into cubes. Stuff the pickled bird with a mixture of figs and apples, wrap in foil and send for an hour in the oven, heated to 200º, and to brown the chicken, after this time, open the foil and bake it for another half hour.

Recipe 5. Figs baked with feta - for a romantic dinner

You will need: 8 fresh figs, 100 g of feta cheese, 40 g of liquid honey, rosemary sprigs.

Preheat the oven to 200º. Wash the figs, dry them and make a not very deep cruciform incision in each. Fill the fruit with crumbled cheese, pour honey on top and send for 6-7 minutes in a preheated oven. Serve garnished with rosemary sprigs. Feta in this recipe can be replaced with any other cheese that you like - cheddar, parmesan, ricotta, mascarpone, brie.

Recipe 6. Curd ice cream with figs - for little sweet teeth

You will need: 500 g of medium-fat cottage cheese, 4 tablespoons of liquid honey, 100 ml of milk, 200 g of dried figs, a handful walnuts and half a bar of dark chocolate.

Rub the cottage cheese well with a blender, add finely chopped figs, honey and milk. Beat the mixture again (not for long, just a few seconds), transfer to a container designed for freezing, and put in the freezer for 4-5 hours. During this time, it is advisable to mix the curd mass several times with a wooden spatula. Serve the finished dessert sprinkled with chopped nuts or grated chocolate. Honey-fig notes successfully emphasize delicate taste this ice cream.

Recipe 7. Cookies from whole grain flour with dried fruits - for those who follow the figure

You will need: 100 g of figs, dates and dried apricots, 250 g of whole grain flour, 60 g of butter, 120 g of natural honey or brown sugar, 200 g of ordinary flour, 2.5 g of baking powder, 1 egg, 2 tablespoons of water, 1 dessert a spoonful of orange peel, a pinch of salt, a little warm water.

Crush dry fruits in a blender, gradually adding warm water. Mix sugar (honey) with zest, egg, butter and water. Gradually add flour. From ready dough Form into two balls and refrigerate. Roll out the chilled dough into rectangular layers, put the filling on one, cover with the other, moisten your hands a little and close the seams. Bake for 20 minutes at 175º. Serve cut into serving pieces.

Recipe 8. Fig confiture with lavender flowers - for lovers of unusual sweets

You will need: 1 kg of purple figs (fresh fruits), 1 coffee spoon of dried lavender inflorescences, 2 cups of brown sugar, 40 ml of maple syrup, juice of half a lemon.

Wash the figs, dry them, cut off the tails and divide each berry into 8 slices. Put granulated sugar, lemon juice, maple syrup, Lavender Flowers And Sliced ​​Figs. Cover with a towel and let stand for half an hour. Then bring the mixture to a boil over low heat. Boil for 40-50 minutes, stirring occasionally. Arrange the finished confiture in sterilized jars and close tightly with lids. Lavender flowers in this recipe can be replaced with cloves, cinnamon, cardamom.

Recipe 9. Spicy fig jam with nuts - for winter evenings

You will need: 1 kg of fresh figs, zest and pulp of 1 lemon, 240 g of walnuts (can be replaced with almonds), 1 kg of sugar, ginger root the size of a matchbox.

For washed and dried figs, cut the stalks and pierce in several places with a toothpick. Chop the nuts with a knife and either dry in the oven or fry in a dry frying pan. Grate the ginger. Stuff the figs with nuts, sprinkle with sugar, grated with ginger and lemon zest, and leave for a while, and when the wine berry releases juice, cook like regular jam. 5 minutes before readiness, add the lemon cut into thin slices and pour the finished dessert into jars.

Recipe 10. Chocolate pie with figs and ginger - for family tea drinking

You will need: 8 pcs. dried figs, 120 g brown sugar, 3 dessert spoons of cocoa, 180 g flour, 180 ml milk, 2 eggs, a pinch of sea salt, 90 g butter, 10 g baking powder, a handful of candied ginger.

Preheat the oven to 180°. Butter beat with sugar and, without stopping to wield a mixer, add eggs one at a time, then pour in milk, add flour mixed with salt, baking powder and cocoa. Beat until smooth. Cut the figs and candied ginger into small slices (leave a little candied fruit for decoration). Combine the dried fruits with the dough, put in an oiled detachable form, smooth, garnish with the remaining ginger and bake for about 40 minutes.

Figs in the cuisines of the world

In French Provence New Year prepare a dessert of figs with raisins, almonds and hazelnuts. In Britain, fig pudding is popular, in the Mediterranean countries - the combination of figs with cured ham: this is an old tradition. In North Africa, dried fruits are added to sweet couscous, and in Central Asia they prepare dushab - condensed juice from fresh figs.

Connoisseurs of original snacks and unusual sweets will definitely not be left indifferent by fig recipes: its honey taste is reminiscent of hot summer and oriental tales. Cakes with figs are always a bit dainty, even if they are not ripe: the heat of the oven brings out the natural sweetness of the figs. This miracle fruit combines an extraordinary texture, delicate sweet taste and mass useful properties which pleases his fans. Join them too. Bon Appetit!