Sweet and honeyed figs are the embodiment of the transition from summer to fall. While we have no difficulty eating more than our share straight out of hand, here's a few options in case your tree is producing like gangbusters.
Jam those figs up, easy as can be. A touch of balsamic or fennel elevates it to new heights. Don't forget the lemon juice to make it safe for canning!
If you like a little more figgy chew, can up those figs whole or in pieces, for a chunkier preserve that's excellent alongside cheeses or roasted meats. (Image via A Brown Table.)
The sharpness of vinegar plays nicely against the honeyed sweetness of figs. They're delicious in salads, or just straight out of the jar. (Image via My Man's Belly.)
The ultimate sweet-tart-tangy condiment for spicy foods, grilled meats and so much more. (Image via GlutenFreek.)
Olive and Fig Tapenade
A combination of salty Kalamata olives and sweet dried figs will ensure that your guests will stay around as well, at least until it’s all gobbled up. This recipe is so easy to make and such a hit when entertaining. Brought to you by My Own Labels
Chef Sang Yoon's Fig-Tamarind Ketchup
Made the right way, fig paste has a more complex flavor than fig jam. This is great as a breakfast spread or eaten with Spanish cheeses such as Manchego. Via Washington Post.