10 Tips for Cooking Figs
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Select figs that are plump, soft, and fragrant.
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Avoid underripe figs, as they lack sweetness.
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Wash gently—figs are delicate.
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Roast at moderate heat to caramelise without burning.
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Pair with tangy cheeses (goat cheese, blue, feta).
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Add a drizzle of honey or balsamic for balance.
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Use nuts like walnuts or pistachios for crunch.
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Serve warm for the best texture.
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Keep skins on—they add flavour and structure.
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Store fresh figs in the fridge, but eat them quickly—they spoil fast.
Serve it with Suggestions
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As a starter with crusty bread
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On a cheese and charcuterie board
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Paired with sparkling wine or Prosecco
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Alongside roasted chicken or lamb
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As a topping for salads with arugula and balsamic dressing
FAQs
Q: Do you eat the skin of figs?
A: Yes, fig skin is thin, edible, and full of nutrients.
Q: Can I make this recipe ahead of time?
A: Yes, you can roast the figs a few hours before serving and reheat gently before topping with cheese and nuts.
Q: What cheese works best with figs?
A: Goat cheese is most common, but blue cheese, brie, or ricotta also pair beautifully.
Q: Can I use dried figs instead?
A: Dried figs won’t caramelise the same way, but you can rehydrate them in warm water or wine before baking.
Q: Are figs healthy?
A: Yes, figs are high in fibre, vitamins, and antioxidants while being naturally sweet and low in calories.
