Photography by Scott Suchman
Fresh figs ripen from June to October in Maryland and are plentiful on the Eastern Shore, but they were originally brought to North America by the Spanish Franciscan missionaries, who settled in southern California. (This is where the California black mission fig originated.)
There are literally hundreds of varieties, ranging in color from almost white to midnight black in color. Unfortunately, one of the few drawbacks to using figs in the kitchen is that they’re extremely perishable and last only two to three days in the refrigerator.
Over the years, I have developed some fun fig recipes that are quick and easy to make. One of my favorites is prepared on the grill and can be used either as an appetizer or as a garnish for a salad. The addition of charred, crispy pancetta in this dish plays well against figs’ natural sweetness. I’ve also created a salad of balsamic vinegar dressing, goat cheese, and figs, which makes for a heavenly threesome atop semi-bitter arugula. For complete indulgence, try the recipe for fried bread, seared foie gras, and an Italian, fig-flavored syrup called vincotto. Probably my favorite fig concoction is a dessert known as a tarte tatin, in which figs are cooked upside down in caramel sauce while the pastry browns on top. Enjoy!
Grilled Fresh Figs and Pancetta with Honey Glaze
Caramelized Figs with Seared Foie Gras and Fig Vincotto
Fresh Figs, Arugula, and Goat Cheese Salad
Fig Tarte Tatin with Vanilla Bean Ice Cream
Andrew Evans is the owner/chef of Easton’s Thai Ki.
