I love caramelised figs. I use brown sugar to make caramel then add the figs to the hot caramel and cook them for a short while (so they don't go mushy!). Last night I added rosemary to the caramel, added the rosemary-caramelised figs for a salad with some tangy goat cheese, and deglazed the caramelly-fig-juicy-pan with balsamic vinegar and a little water, which made a really delicious salad dressing. It was almost too good for a meal that only took 10 minutes to get onto the plates! I'd recommend trying it.

Elise, I would love to have the problem of too many figs! Here in the Northeast, we have fig envy. Meyer lemon envy, too.

I have not been able to find any figs here in Wisconsin either. We have Fig envy here also!

Hi, I was born & raised in Texas, and we had a Great big Fig tree. Being Kid's then, we would eat right off of tree when ripe. I don't have the recipe,but my Mother made sugar cookie dough and rolled ripe Fig's in it and baked. Was a Great Cookie,better than the bought one's you buy. I'm trying to grow my on Fig tree here in Michigan, it is only about 8" tall,no cookies for a long time I guess. Thanks Stormy

Elise, check over at Eatingwell.com -- They can think of a use for anything. Also, we like figs on a salad of arugula with a little bit of goat cheese.

The Zuni Cafe cookbook has a braised chicken and fig recipe I made recently with (expensive, imported) fresh figs, I'd recommend that.

Man, I'd love to have your problem of too many figs.

What a wonderful problem to have!

I love figs but have never tried them fresh because I've never seen fresh figs around here! Here is something that seems really delicious and tempting to me and maybe you could try it!

These recipes sound fantastic! I've just recently discovered a taste for figs. I will have to try some of these. :)

Patricia Wells has a great recipe for roasted chicken stuffed with a rice & fig stuffing. It's really good. It's in the "Provence" cookbook.

Combine fresh figs (sliced in fours, or sliced rounds) with blueberries, sliced strawberries, fresh peach slices. Drizzle with triple sec (I use 1/4 to 1/2 cup and let sit for a couple of hours in refrigerator). Serve chilled in your prettiest crystal or other bowl.

Mmm, figs! My brown turkey fig tree is bursting, too. I'm always on the lookout for new recipes, so thanks for the links. Lately I've been threading them on rosemary-branch skewers and grilling them, sometimes with a little maple syrup, cider vinegar and mustard powder mixed up and basted on--really good with cheese or grilled meat. Another great treat I just discovered is fig quesadillas! Add chopped figs (turkey are great but your tender green ones would be even better), chopped red onion and cilantro to your quesadilla and the salty runny cheese and the sweet gooey fig are delightful together. For real decadence add a little chopped prosciutto.

Fresh figs and prosciutto. Yummmmm! Much better even than figs with melon. Add a bottle of wine, some fresh bread! One of the best "meals" I have ever had was of the above, in Rapallo Italy. It was raining but warm summer day. We were playing at the beach. We all huddled under the beach umbrellas at the little cafe (a snack shack really) and indulged ourselves. Those Italians know how to eat, even in a humble beachside shack!

Wow wonderful!

One of my favorites is to reduce some balsamic vinegar to a syrupy consistency slice the figs in half and then in wedges keeping them together, and then drizzle the balsamic reduction and some honey across the figs. It's a favorite sweet and sour dessert, but only beautiful fresh green figs will do for it. I can eat bushels of them that way. A friend cheats and skips the reduction by mixing the balsamic with the honey. :-)

I nearly forgot figs came in anything but dried! We don't get any fresh ones up here in Alaska... at least not at a price anyone would want to afford.

Ohhh, figs. They are just now ready here in Virgina and I got some from my favorite goat-cheese man at the farmer's market. There may not be many more, because it is getting cold here already.
A friend recently gave me a fig tree, because she wanted one herself, but rents, and so thought it would do better at my house - lucky me.
One summer, some one brought me a big grocery bag full and and I made jam with lemon slices and canned it. It was such a treat to have fig jam in the winter.
I love figs.

I'm in Texas. Fig empanadas with walnuts and white cheese (can't think of the name, it's not stringy) or baked turnovers that are fig only are huge here. You can freeze them. I'm sure they are good with caramel and other types of cheese/nuts. Wish I had a big bowl of fresh figs, I used to eat them straight off the tree also. Didn't realize they would be so expensive and hard to find someday :).

Just bought a fig tree this weekend. Crossing my fingers it'll produce some figs next year. :)

I once had a thin-crust pizza with figs, tomatoes, mozzarella, gorgonzola, and a dusting of parmesan, drizzled with a touch of rosemary-infused olive oil. It might not use up tons of figs, but it's delicious. It makes me wonder what kind of fig bruschetta or tapenade you might be able to put together. If only I had the figs to try...

We eat them sliced in half, topped with crumbled goat cheese, with a generous drizzling of good balsamic vinegar. Here in Rome, they are eaten plain as dessert or with prosciutto as a starter. We had the same problem with the tree that hangs over our balcony--there are just too many and they are incredibly delicate.

I left several in a bowl in the fridge too long and they started to ferment. That's something that might just work--fig wine. Do you know anything about wine over there in California? ;-)

I like to slice the figs into rounds, and lay them on small pieces of toast or a firm fruit bread then top with a small chunk of good blue cheese and drizzle with reduced balsamic vinegar. That is of course, when I can find them here in St Louis.

MMM...figgies :) My sister and her husband are renting this house in Midtown in Memphis and have several fig trees in their yard. My sis lets my mom come over to take as many as she wants. We have a pecan tree in our backyard and I am sure there is some great recipe out there that uses these 2 ingredients together. Fig and pecan pie anyone?? I didn't know you could do too much to figs beside market Fig Newtons :/ Go figure!

Here in Western NC, Aunt Mary had an abundance of green figs every Summer. She treated the after school kids & neighbors with candied figs - 3 parts sugar to 1 part water- boiled, simmer figs (to cover) in syrup 1 hour, cool, cover, repeat the next day with same figs, repeat third day, drain and sun dry for 3 days. Voila - fig candy. I love them with prosciuto too. Fig preserves are a tie with my favorite Meyer lemon marmalade. Can't ever have too many.