Our Recipes

Figs are native to the Middle East and were traditionally a dietary staple there and later in the Mediterranean region. Their delicate flavor, sweetness, and excellent texture make them a versatile ingredient suitable for many styles. We like to share stand-out recipes including or featuring figs that we’ve come across, and a few of our own invention. We hope you enjoy using figs in your cooking as much as we do!

Waldorf Salad with California Figs

Ingredients

Dressing
  • 1 cup sour cream
  • 3/4 cup plain yogurt
  • 1/4 teaspoon Dijon mustard
  • 1 tablespoon chopped flat leaf parsley
  • 2 tablespoons honey
  • 2 tablespoons ver jus
  • 1 tablespoon extra virgin olive oil
  • Salt and white pepper; to taste
Chicken
  • 2 boneless, skinless chicken breasts (4 ounces each); poached and diced
  • 4 stalks celery, ribs removed and sliced
  • 3 Granny Smith apples; peeled, cored and diced 1/2 inch
  • 3 red radishes shredded
  • 1/2 red bell pepper, seeded and diced small
  • 1/4 cup dried California figs, stemmed and diced
  • 1/2 cup fresh California Mission figs (optional), stemmed and diced
  • 1/4 cup candied pecans
  • 6 to 12 butter lettuce leaves
  • 1 pomegranate, seeds only (optional)

Procedure

Combine sour cream, yogurt, mustard, parsley, honey, ver jus, olive oil, salt and pepper in a large mixing bowl; whisk and mix together well.  Adjust seasoning to taste.  Add diced chicken, celery, apples peppers, radishes, raisins, and figs to mixing bowl and toss to coat well with dressing. To serve, divide and scoop salad onto individual salad plates lined with butter lettuce leaves.  Garnish with candied pecans and pomegranate sees, as desired.  Serves 6

Posted by: Dan MortensonFebruary 10, 2017

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Fig Layer Bars

Ingredients

Filling
  • 1 package (8 ounces) dried California figs, stemmed and chopped fine
  • 1 cup sugar
  • 1/2 cup chopped walnuts
  • 1/2 cup hot water
Crust and Topping
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1-3/4 cups rolled oats
  • 1-3/4 cups flour, sifted
  • Ice water, as needed

Procedure

For filling, combine figs, sugar, walnuts and water in small saucepan.  Cook over medium heat 15 minutes or until thickened, stirring frequently.  Set aside to cool.

For Crust and Topping, in mixing bowl, cream butter with sugar until light and fluffy.  Add salt and vanilla, beat together.  Add oats and flour, mix until blended.  Press about half of the flour mixture evenly in bottom of lightly greased shallow 9 x 13-inch pan.  Spread filling evenly over all.  Add water to remaining flour mixture and toss lightly until ball forms and cleans sides of bowl.  Turn onto lightly floured surface and roll into rectangle to fit on top of pan and arrange on top of filling, trimming edges to fit.

Bake at 350 F for 25 - 30 minutes or until lightly browned.  Cool in pan.  Cut 4 x 12 to make 48 bars to serve as snacks.  Serve warm with ice cream and drizzle with chocolate syrup.

Posted by: Dan MortensonFebruary 09, 2017

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Gorgonzola Stuffed California Figs with Prosciutto

Ingredients

  • 1 lb prosciutto, sliced very thin
  • 16 - 24 dried California figs (your favorite variety)
  • 3 tablespoons soft Gorgonzola
  • 1/2 cup seedless raspberry jam, melted
  • 1/2 cup white balsamic vinegar
  • Fresh thyme leaves, chopped

Procedure

Divide prosciutto into 24 long, thin strips; set aside.  Starting at stem end, cut figs in half lengthwise down until the wider bottom part, leaving that end intact.  Spoon about 1/2 teaspoon cheese in the center of each fig and press the halves back together.  Wrap each fig with a strip of prosciutto and thread onto skewers.  Grill over high heat for 5 minutes, turning frequently until lightly charred on all sides.  Remove from the grill to 8 individual serving plates.  Combine jam and vinegar; mix well and drizzle over figs.  Sprinkle with thyme.  Serve warm.

Notes:
  1. Gorgonzola or any premium blue-veined cheese is suitable.
  2. Pair with Mirassou Monterey County Chardonnay or other premium white wine.

Posted by: Dan MortensonFebruary 09, 2017

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Mediterranean Fig Chutney

By Chef Lia Fallon, New York City, New York

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 teaspoon butter
  • 2 teaspoons brown sugar
  • 1 teaspoon balsamic vinegar
  • 1 cup dried Mission figs, quartered
  • 1 cup dried Golden California figs, quartered
  • 1 bottle (750 ml) port wine
  • 1/2 cup sliced kalamata olives
  • Juice and zest of a navel orange
  • sea salt and fresh ground pepper; to taste
  • 2 tablespoons chopped fresh oregano leaves

Procedure

In heavy saucepan over medium heat, heat oil and saute onion.  Add brown sugar and balsamic vinegar.  Cook over low heat, stirring frequently for 20-30 minutes until onions are very soft, caramelized and jam-like.  Stir in figs and wine; heat to boil and then simmer, stirring frequently with wooden spoon until reduced by half and liquid is syrupy.  Stir in olives and juice from orange.  Simmer 5 minutes more.  Season to taste with salt and pepper. Turn into storage container; let stand.  When cool, stir in orange zest and oregano.  Cover and store in refrigerator.  Serve with crostini and a favorite cheese or as an accompaniment to duck, lamb, or chicken.

Posted by: Dan MortensonFebruary 09, 2017

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California Mission Fig and Fudge Cookie Sundae

By Robert Del Grande, Houston, TX Ingredients Mission Fig and Fudge Cookies:
  • 2 oz unsweetened baking chocolate, grated
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 3 tablespoons coca powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 cups granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 16 dried California Mission Figs, divided
California Fig and Caramel Sauce
  • 1-1/2 cups caramel sauce
  • 6 dried Golden California Figs, stemmed and chopped
  • 1 quart walnut ice cream or 1 cup chopped toasted walnuts mixed with 1 quart vanilla ice cream
Procedure Cookies Combine chocolate and butter in small bowl and place over warm water or microwave on low until melted.  Stir until smooth and set aside.  Sift flour, cocoa powder, baking powder and salt together in mixing bowl and set aside. Measure eggs, sugar and vanilla into another bowl; whisk or beat vigorously until mixture is smooth and pale in color.  Add melted chocolate mixture, sifted dry ingredients and 8 coarsely chopped figs; mix together well.  Chill until firm. With tablespoon or No. 60 scoop, divide and shape dough into balls and roll in powdered sugar.  Arrange about 2 inches apart on parchment-lined baking sheet.  Cut remaining 8 figs vertically into 4 thin slices each.  Arrange one slice on each cookie and gently press down.  Bake at 325 degrees F for about 15 minutes.  Cool on baking sheet and dust with additional powdered sugar. Caramel Sauce Heat sauce in 1-quart saucepan  over medium-high heat.  Remove from heat and stir in vanilla and chopped figs.  Let Stand. To serve, scoop generous portions of ice cream into 8 ice cream cups or small serving bolws; spoon on caramel sauce and garnish each with 1 California Mission Fig and Fudge Cookie. Yields:  32 cookies Serves: 8 (1/2 cup ice cream, 1 cookie)

Posted by: Dan MortensonMarch 07, 2016

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California Fig Bread Pudding

From The Cracked Pepper Bistro, Fresno, CA Ingredients
      • 2 small dinner rolls
      • 1 croissant
      • 1 cream cheese Danish
      • 1/3 cup sliced dried California figs (thick slices)
      • 1 egg yolk
      • ¼ cup sugar
      • 6 tablespoons heavy cream
      • ½ vanilla bean, cut lengthwise
      • ½ tablespoon brandy
      • 2 teaspoons rum
      • 1 teaspoon softened butter
Brandy Sauce
      • 1/3 cup heavy cream
      • 1/3 cup granulated sugar
      • ½ tablespoon brandy
      • Whipped cream; for garnish
Procedure Cut rolls, croissant and Danish into 2 inch cubes; turn into large bowl and add sliced figs. Combine egg yolk and sugar in small bowl; whisk together and set aside. Measure cream into a nonreactive saucepan; add vanilla bean. Heat to simmer, but do not let temperature rise above 180°F. Then, slowly pour hot cream into egg yolk mixture, while whisking vigorously. Discard vanilla bean; stir in brandy and rum. Pour mixture over bread and figs; mix together to combine well. Cover and chill for 2 hours. Preheat oven to 350°F. Divide and spoon mixture into 8 buttered individual baking dishes or ramekins. Bake at 350°F for 15 minutes or until golden brown on top. Brandy Sauce Combine cream and sugar in saucepan; stir constantly over low heat until thick enough to coat back of spoon. Remove from heat and add brandy, as desired. To serve Spoon Brandy Sauce over reheated puddings and finish with dollop of whipped cream. Serves 8 NUTRITION FACTS (per serving) Calories 290 (52% from Fat); Total Fat 17g; Saturated Fat 9g; Trans Fat -0-g; Cholesterol 70mg; Sodium 220mg; Potassium 100mg; Carbohydrate 30g; Sugar 22g; Dietary Fiber 1g; Protein 3g; Daily Values Vitamin A 3 Vitamin C 3 Calcium 3 Iron 3

Posted by: Dan MortensonJanuary 30, 2016

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Matt & Alyssa’s Herb & Honey Lamb with Figs and Apricots

This dish has a lot of flavor and serves 4-6
    Ingredients
    • 3.5 lb shoulder of lamb on the bone
    • 3 tablespoons butter (clarified)
    • 2 red onions, cut into wedges
    • 8 oz Black Mission Nutra Figs
    • 8 oz Golden California Nutra Figs
    • 8 oz dried or fresh apricots
    • 2 tablespoons honey
    • A little chopped cilantro and parsley
    Ingredients for the marinade
    • 1 red chili, de-seeded
    • 2 inch piece of peeled & chopped ginger
    • 4 garlic cloves
    • 1 teaspoon salt
    • A small bunch of chopped cilantro
    • A small bunch of chopped parsley
    • 3 teaspoons ground cumin
    • 3 teaspoons ground coriander
    • 3 tablespoons olive oil
    • 2 tablespoons honey
    • Juice of 1 lemon
    Instructions
    • Using a blender or a mortar and pestle, mix the garlic, ginger, chili and salt. Then mix in the parsley and cilantro. Follow with the coriander and cumin and finally add the olive oil, honey and lemon juice.  Make small cuts into the shoulder of lamb and massage the marinade into the lamb.  Put the lamb and the remainder of the marinade mixture into a Ziploc bag or into a bowl and cover with plastic wrap.  Let it sit in the refrigerator overnight, or for at least 6 hours.
    • Preheat your oven to 350 degrees. In a dutch oven or a heavy-based casserole dish, heat 3 tablespoons of butter on the stove.  Add the lamb, and turn it as needed to brown the meat all over.  Move the meat to a plate.  Add the onions, dried figs, about a cup of water and any remaining marinade into the dutch oven.  Put the lamb back into the dish, cover with a lid and place into the oven for around 2 hours.
    • Remove the dish from the oven, add the apricots and drizzle the honey over the fruit and the meat.  Return the roast to the oven for another 25-30 minutes, until the meat and fruit are cooked and the lamb is fall off the bone tender.  Sprinkle with parsley and cilantro and serve.

Posted by: Dan MortensonOctober 30, 2014

Caribbean Jerk Chicken with California Figs

Caribbean Jerk Sauce

  • 4 ounces dried California Mission figs; stemmed and quartered
  • 2 tablespoons Habanero chile sauce or 2 fresh Habanero chiles, chopped
  • 8 cloves garlic, chopped
  • 1 bunch green onions; white part only, chopped
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup brown sugar
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 tablespoons extra virgin olive oil
  • 4 whole cloves; minced or crushed
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Chicken Breasts

  • 4 boneless chicken breasts with skin on
  • 2 tablespoons olive oil

Cabbage Slaw

  • 2 cups green cabbage, thinly sliced or shredded
  • 1 ripe mango, diced or sliced
  • 2 cups red cabbage, thinly sliced or shredded
  • 4 fresh or dried California Calimyrna figs
  • 1 red bell pepper; stems and seeds removed, cut in thin strips
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lime juice
  • Pinch of salt
  • Pinch of pepper
  • 6 fresh or dried California Calimyrna figs, sliced for garnish
  1. Caribbean Jerk Sauce
    In saucepan, combine chopped figs, Habanero sauce or chiles, chopped garlic, chopped green onions, fresh thyme leaves, brown sugar, vinegar and water. Heat to a boil, and simmer for about 20 minutes, until figs are soft. Set aside to cool. Transfer ingredients along with about 1/2 cup liquid to food processor. Add olive oil and seasonings and process until smooth to make a thick sauce. Store in refrigerator until needed.
  2. Chicken Breasts
    Preheat oven to 350°F. In large ovenproof skillet, heat olive oil until hot. Sear skin side of chicken breasts until lightly browned; turn and sear remaining side. Turn skin side up and brush, liberally, with Caribbean Jerk Sauce. Bake at 350°F for 25 to 30 minutes, until done 165°F internal temperature.
  3. Meanwhile, combine all ingredients for cabbage slaw, and toss to mix together well. Divide among 4 individual serving plates. Slice each chicken breast into 1/2- inch slices, and arrange on top of cabbage slaw, spooning a dollop of Caribbean Jerk Sauce over each. Garnish with sliced figs

Serves: 4

Posted by: wldaJuly 10, 2014

Chicken and Fig Smoky Quesadilla

  • 10-12 chicken tenders
  • olive oil; as needed
  • 2 chipotle chiles*, diced
  • 8-10 dried California Mission figs, diced
  • ½ cup finely chopped California walnuts
  • 2 cups shredded Real California Monterey Jack cheese
  • 8 large flour tortillas (8 to 10")
  • avocado; for garnish
  • chopped cilantro; for garnish
  • sour cream; for dipping
  • ranch dressing; for dipping
  1. Heat olive oil in a 12 inch pan over medium-high heat. Add chicken tenders and sauté until cooked through, about 5-6 minutes. Remove from pan and thinly slice. In medium bowl, combine sliced chicken, chiles, figs and walnuts.
  2. To assemble and cook one quesadilla, spray non-stick spray in 10 inch skillet over medium heat. Lay flour tortilla in pan and spread ¼ cup cheese on one half. Top with chicken mixture; fold tortilla in half. Cook until tortilla is browned on bottom. With large spatula, gently flip and brown remaining side until cheese is melted. Repeat process with remaining tortillas and chicken mixture. To serve, cut each quesadilla into 4 pieces. Arrange on platter. Garnish with avocado and chopped cilantro. Serve with sour cream and ranch dressing.

Note: *Found in ethnic aisle of grocery store.

Serves: 4 main dish or 32 appetizer servings

Posted by: wldaJuly 10, 2014

Bananas and Figs Foster

  • 1 cup dried California figs, halved lengthwise and stemmed
  • 8 ounces dark rum
  • ¾ cup brown sugar
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • 1 cup unsalted butter
  • 4 bananas, peeled and halved lengthwise
  • ½ gallon French Vanilla ice cream
  1. Combine figs and 6 ounces of rum and marinate for at least ½ hour (this step can be done up to a day ahead). In a bowl, combine brown sugar, cinnamon and nutmeg and mix thoroughly.
  2. In a sauté pan over medium heat, melt half the butter. Stir in half the brown sugar/spice mixture and swirl to partially dissolve. Add one half portion of the marinated figs into the sauté pan and cook for one minute, and then add one half of the bananas and cook for another minute.
  3. Pull mixture from flame and carefully add one ounce rum and tilt the pan toward the flame (Caution: it will catch on fire). If you do not have a gas stove, then light with a long match stick. Immediately after rum has ignited, remove pan from heat. Repeat directions for second portion.
  4. To assemble, arrange bananas in serving dishes and arrange figs on top. Add a scoop of French Vanilla ice cream and ladle the pan syrup over all. Serve immediately.

Note: It is best to make smaller batches of this recipe in portions for two people

Serves: 4

Posted by: wldaJuly 10, 2014

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