Figs
Ficus is a genus of about 800 species of woody trees, shrubs and vines in the family Moraceae, native throughout the tropics with a few species extending into the warm temperate zone. The most well known species in the genus is the Common Fig. (Source: Wikipedia)
Other varieties include:
Alma -
celeste -
Brown Turkey -
Italian black -
Italian white -
Kadota - Used in Newtons, dries well.
Lemon Fig - Native to South Carolina.
Mission- (black )sweet commonly dried.
Mission figs got their name from the Spanish missionaries who planted them along the California coast in the late-eighteenth century. In season from June through October. Figs have a unique interior that is made up of thousands of tiny flowers that bloom inside the fruit.
They are good source of flavonoids and polyphenols. Figs and other dried fruit were measured for their antioxidant content. A 40 gram portion of dried figs (two medium size figs) produced significant increase in plasma antioxidant capacity. Figs also have higher quantities of fiber than any other dried or fresh fruit, and are very high in calcium.
Figs with Ricotta Cheese and Wildflower Honey:
Serves 4 to 6
12 large Figs (any variety)
1 lb. fresh whole milk ricotta cheese at room temperature
6 tbs. wildflower honey
Quarter figs and arrange them on plates. Add a spoonful of ricotta to each fig and a generaous drizzle of the honey. Serve.
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Earthly Eating Recipe:
Peach Melba-Stuffed French Toast
Serves: 4
For stuffed french toast:
2 to 3 ripe peaches, sliced
1 tsp. plus 1 tbs. sugar
4 eggs
1/2 cup milk or half-and-half
1 rsp. vanilla
8 slices day-old French bread (3/4 inch thick)
4 ounces cream cheese, cut into 8 slices
For berry syrup:
1 cup sugar
2 tba conrstarch
1 cup water
1 to 1 1/2 cup fresh blackberries or raspberries
1 tbs butter
Powdered sugar (for garnishing)
4 mint springs ( for garnishing)
To make berry syrup:
1. In a small saucepan, conbine sugar and conrstarch with a whisk. Stir in water and bring to a boil. Boil 3 minutes.
2. Add berries, Cook, stirring frequently, until berries burst and color syrup.
3. Add butter and continue cooking until it’s melted and berries have fallen apart. Keep warm until ready to serve.
To make stuffed French toast:
1. Sprinkle peach slices with 1 tsp. sugar and let sit.
2. In a shallow bowl, combine eggs, milk, vanilla and 1 tbs. sugar. Dip bread slices in egg mixture for about 5 seconds on each side. (Depending on the bread’s dryness, you may need to add more egg or milk.) Cook over medium heat on a hot skillet sprayed with nonstick cooking spray. (For added flavor, melt butter on the skillet.)
3. Cook until bread is browned on one side, then turn over. Cover the top of 4 browned pieces with peaches and 2 slices of cream cheese each. Top this with another slice of bread, browned side inside. Flip the whole stuffed toast over to warm cream cheese.
4. Slice the Stuffed French Toast diagonally and top with Berry Syrup. Garnish with powdered sugar and mint sprigs.
Happy Eating!
October 25th, 2007 at 5:12 pm
Those sound yummy, Shelly. We made some great figs over the weekend. We halved them and topped them with a spoonful of bleu cheese and grilled them. When we took them out of the oven we drizzled them with wildflower honey. Oh boy were they good!