107 figi recipes

Cake made from Polenta and Lemon Aspen and served with cream, riberries and rosella confit.

Baked apples stuffed with dried figs, cinnamon, and lemon zest, basted in orange juice. A naturally sweet dessert with no added sugar or butter.

Old-fashioned pineapple rhubarb marmalade with chopped figs and lemon. A spring preserve that captures peak rhubarb season in jars. Sweet, tart, and built for biscuits or buttered toast.

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Port-soaked dried figs stuffed with ricotta cheese and topped with a whole almond. An elegant make-ahead appetizer or dessert bite that needs overnight chilling.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Fig and ricotta crostini with fresh basil ribbons and aged balsamic vinegar on toasted baguette. Elegant five-ingredient Italian appetizer ready in 20 minutes.

Maple glazed ham steak baked with dried figs and caramelized bananas in a clove-scented maple-lemon glaze. An easy, impressive sheet-pan dinner for four.

Baked fig and walnut meringue puffs made with whipped egg whites, stewed figs, and broken walnuts. An old-school fruit dessert that bakes up airy and jammy, finished with sweetened whipped cream.

Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.

Frozen fig and chocolate ice cream mousse with vanilla wafers, toasted walnuts, instant coffee, and whipped cream. A retro molded dessert garnished with whole figs.

Grilled figs filled with a lemon myrtle and ricotta cheese filling.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Sweet pickled figs preserved in a sugar and vinegar syrup with whole cinnamon, allspice, and cloves. A classic Southern canning recipe for ripe figs.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.