So, let’s dive into fig week 2017, shall we? In my opinion, during the summer (and in some parts of the world, fall), there are two kinds of people…. those folks with a fig tree or two in their backyard, and those without. If you HAVE a fig tree, then you get gallons of figs to eat, make into preserves, and do just about whatever you want with them until your sated and maybe a little too full. If you don’t (like me), well, then you have to rely on the kindness of friends with fig trees or farmer’s stands to get your fig-fix. Here’s something to know about keeping them as long as possible.
Once you’ve picked or bought them, DO NOT WASH THEM. Put them in an open tupperware container with a paper towel on the bottom to wick away moisture, and leave them in the fridge. I’ve learned the hard way that if you leave figs on the counter then they melt into goo VERY VERY fast, so don’t make that mistake of your summertime fruit-gold.
But then, once you have them (or if you have a zillion pounds of them) what do you do? I’ve got lots of ideas here, but this morning my little dude craved pancakes, so I pulled out a recipe and went to town. But instead of basic syrup or powdered sugar, we made a super quick and easy roasted fig and bourbon puree’ and drizzled the pancakes with honey. It was DIVINE…sweet, rich, and made silver dollar pancakes seem so fancy with minimal effort. My little person didn’t get the puree’ (even though all but the whiskey flavor had cooked out in the oven), but the honey and fresh figs were a HIT. If pancakes aren’t on deck for you, try this mixed into vanilla or plain greek yogurt, over ice cream, or just in spoonfuls. It’ll keep in your fridge for just under a week.
- 20 to 25 Fresh figs, washed & cut in half
- 3 Tablespoons Unsalted butter
- 3 Tablespoons Honey (local is always better!)
- 2 tsp lemon zest
- 1.5 tablespoons whiskey (I used bourbon)
- Preheat your oven to 375.
- Slice your figs in half and place them in a roasting pan or glass baking dish, spreading them out evenly.
- In a small saucepan, melt the butter.
- Add in the Honey and cook until they've combined.
- Add the whisky into the hot honey/butter mixture.
- Pour it all over your figs and lightly roll them in the mixture so all the sides are covered.
- Roast the figs for about 15 minutes or until they are bubbly and very soft.
- Let cool for a few minutes and then puree' with an emulsion blender or regular blender.
- Serve on top of pancakes for a very grownup breakfast, over ice cream, mixed into yogurt with granola, or just eat it by the spoonful.
- Store in a small tupperware container or in a jar in the refridgerator for just under a week.
I went to Las Vegas a few months after my son was born for a conference, and at the recommendation of my cousin Virginia, ended up at 
