>> With chewy flesh, smooth skin, and crunchy seeds, fresh figs hit a delightful sweet spot. Look for sweet-smelling, dark, plump, and tender (not mushy) figs. Use quickly; they’re quite perishable.
>> Purée fresh figs, adding a little warm water if needed for a smoother consistency. Serve on French toast with berries.
>> For a sweet surprise, add a tablespoon of fig purée between layers of muffin batter before baking.
>> Sauté chopped fresh or dried figs, chopped onion, and sliced apples in olive oil; serve over baked chicken.
>> Arrange sliced fresh figs on dessert plates; drizzle with honey, dollop with lemon curd, and sprinkle with chopped hazelnuts.
>> Stuff fresh figs with Gorgonzola or goat cheese for a tasteful appetizer.
>> Nutrition facts: Worshipped by ancient cultures, figs now garner acclaim for their abundant fiber, potassium, and calcium.
—Elisa Bosley
Fresh Figs with Goat Cheese and Lavender
Serves 8
8 fresh Mission figs
2 tablespoons mascarpone cheese
1/4 cup goat cheese, softened
1/4 teaspoon dried lavender flowers
1/2 tablespoon agave nectar or honey
Fresh lavender sprigs, for garnish
1. Rinse, dry, and halve each fig. In a small bowl, blend together mascarpone, goat cheese, lavender flowers, and agave or honey. Spoon cheese mixture on top of each fig half. Garnish with fresh lavender sprigs, if desired.
| Nutrition Facts Per Serving (2 halves): |
| Calories: 83 calories |
 |
| % fat calories: 40 |
|
| Fat: 4g |
|
| Saturated Fat: 1g |
|
| Cholesterol: 10mg |
|
| Protein: 2g |
|
| Carbohydrate: 11g |
|
| Fiber: 1g |
|
| Sodium: 39mg |
|
—James Rouse, ND, and Debra Rouse, ND
