It’s here!

There's nothing like waiting all summer for the figs on your tree to finally ripen, and then one day they are busting out all over. Fig season is better than Christmas! We have hundreds on the tree this year, and it looks like we'll be picking and eating them for a few weeks, hopefully. I know this is less exciting for most of you, but I read this passage recently in Ross Gay's Inciting Joy (2022), and it's describes my feelings perfectly:

And though it is the same sort of ridiculing joke I make to other fignoramuses, I myself was one and thought figs were more or less what was inside a newton. So, if you’re reading this book, probably you know that when I bit into the first one, it was soft, deep purple, and probably had the slightest tear at its eye, as, after turning the fruit in my mouth, did I. A ripe fig—this cultivar we speculate is either Brown Turkey or Chicago Hardy—is like that. It will make you cry. It will change your life.

It will change your life indeed.

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There's not a much better use for figs than just popping them in your mouth and enjoying them (with a tear in your eye) as is. Even so, I saw this recipe not long ago in Cook's Country and have been waiting for my figs ripen to give it a try ever since. It was three thumbs way up from Brad, me, and Mom, who said this dish compares favorably with her all-time favorite dessert, Bananas Foster.

Step 1

Step 2

Step 3

 

 

Ice Cream with Seared Figs and Honey

 

Adapted from Cook’s Country (June/July 2023)

Time: ~15 minutes

225 grams (8 ounces) small fresh figs (preferably ~1 inch in diameter, like the ones from my tree), halved lengthwise
¼ teaspoon fine sea salt
30 grams (2 tablespoons) unsalted butter, cut in half
85 grams (¼ cup) honey
a squeeze of lemon juice

    1. Sprinkle the cut sides of the figs with salt. In a 10-inch nonstick skillet, melt the butter over medium heat. Place the figs in the pan cut-side down. Cook, without stirring, until the figs are starting to brown on the cut side, about 3 minutes.
    2. Stir in the honey and lemon juice. Cook until figs are soft all over, about 1 minute.
    3. Serve over good vanilla ice cream. Serves 4.