Thursday, October 15, 2009

Roast Figs Two Ways

Our enormous fig tree normally gives us more fruit than we can handle -- plenty t0 can, dry, freeze, and give away. We normally don't do much of anything to keep animals away. The tree grows right by the back door and the dogs keep that area on SuperMax-style lockdown.

This summer however, the dogs were no match for squirrels and birds. I don't think it is an exaggeration to say that this was a desperate, starving season for the local wildlife. The drought meant our cove was bone dry and the creatures who call the normally lush, green surrounding area home got bold, drinking from dog bowls on our deck, lurking around trash bins, grazing in our front yard. Often I'd go out to the fig tree to see six or seven squirrels in it, bending the limbs with their weight.

So not enough figs to preserve, but we did get a few for snacking and dinners. Here's one of our favorite ways to have figs, as a main course, along with a salad, or as an appetizer:
--Split figs
-- On half the figs, sprinkle with brown sugar and a pat of butter.
-- Wrap the other half with a bit of bacon, jamon serrano, or prosciutto
-- broil on high until bacon is cooked and sugar/butter is sizzling


  1. We used to have a fig tree when we lived in Phoenix and it bore a lot of fruit. These are great ideas.

  2. Your fig dish looks very delicious. I think we call it the 'mo fah ko' meaning no flower fruit in chinese. I have never eaten a fresh fig fruit but I have used the dried ones to make herbal soups.

  3. omg - figs are such a delicacy here, only able to afford them on "good" years, drooling here big time, my first time at your blog too and looks like i will be here a while, you are indeed very similar to me with our "foodie" nature, peace for all

  4. Great ideas. Welcome to Blotanical!

  5. Wow....Roast Figs looks awesome. Can't stop myself to have it with Viogner grapevine. It will make a perfect combination.