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Best Dessert to make with Fresh Figs?

Answered on November 05, 2014
Created September 02, 2013 at 4:30 AM

I have a ton of figs. What's the best dessert to make with fresh figs?

B2eb3ff4456b2408e6db558072e7d3f2

(414)

on September 02, 2013
at 07:18 PM

If i was a baker, I would make the tart!

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on September 02, 2013
at 12:27 PM

Oh bring us some figgy pudding...

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6 Answers

2
5b9a25a1a676397a25579dfad59e1d7b

(2318)

on September 02, 2013
at 03:21 PM

Fresh fig ice cream?

best-dessert-to-make-with-fresh-figs?

  • 1kg Fresh Figs
  • 125ml Water
  • 1 Lemon
  • 75grams Coconut Sugar
  • 250ml Coconut Cream
  • 1/2 Teaspoon Lemon Juice

Cut the figs into pieces and simmer with the water and the zested lemon right in the same saucepan. Cook and cover over a medium heat for 8 to 10 min, stirring from time to time.

Add the coconut sugar, and continue to stir as the mix simmers down to achieve sticky consistency. Take the saucepan off the stove and let the mix cool.

Once the mix is at room temperature, pop it in your blender with the lemon juice and coconut cream and then into the fridge. Let it become completely cold; this could take a good few hours so be patient as it will benefit your end result.

Finally you will need to pop this in an ice cream maker and churn it.

or this Paleo Chocolate Cream Tart with Fresh Figs

best-dessert-to-make-with-fresh-figs?

  • Tart Shell:
  • 1 ?? cups almond flour
  • ?? cup unsweetened cocoa powder
  • ?? cup coconut oil, melted
  • 1 TBS pure maple syrup
  • Pinch of sea salt

Filling:

  • ?? cup coconut oil, melted
  • 1 TBS unsweetened cocoa powder
  • 1 TBS pure maple syrup
  • 1 can of coconut milk
  • 1 TBS of Frangelico

Garnish: Pint of fresh figs, sliced Cinnamon for dusting

Chill the can of coconut milk overnight or at least a few hours, this separates the fat from the water.

Place all tart shell ingredients in a food processor. Pulse until well incorporated and starting to stick together. Place mixture into a tart pan (or you can use 4 mini tart pans). Press firmly along the bottom of the pan(s) and part of the way up the sides of the pan(s). Place on a baking sheet and chill for about an hour, or until firm.

Meanwhile, place the filling ingredients, except the coconut milk fat into the food processor and pulse until well mixed and smooth. In a separate bowl, whip the coconut milk fat and Frangelico together ??? scoop out the fat on the top of the can, leaving the watery part in the can and whip the fat and Frangelico just like you would whipped cream. Then fold this mixture into the chocolate mixture.

Pour filling into the tart shell(s) and refrigerate for another hour. Serve with sliced figs on top.

Will store in an airtight container in the fridge for up to a week or in the freezer for 3 months.

B2eb3ff4456b2408e6db558072e7d3f2

(414)

on September 02, 2013
at 07:18 PM

If i was a baker, I would make the tart!

2
Ed7403e397077dd1acdbf25c7f6e56ce

on September 02, 2013
at 02:13 PM

Not dessert, but I love the flavor combo of fig, ch??vre, and crispy baked prosciutto.

1
Medium avatar

(246)

on November 05, 2014
at 10:36 AM

Top the ripe figs with whipped creme fraiche and it's pure gold. Than follow up with figs and jamon de iberrico de bellota or a good quality prosciutto after that to balance out the sweetness.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on September 02, 2013
at 03:35 PM

not to be a pest, but our ancestors would have eaten pounds of them off the tree so long as they were ripe. And I used to do that when I was living in warmer climates...

0
C2450eb7fa11b37473599caf93b461ef

on September 02, 2013
at 12:09 PM

I, too, am the beneficiary of a mother-lode of figs each year at this time. Our tree is incredibly prolific. I've got between 50 and 60 sitting in my fridge right now. Most years, I do a BBQ sauce or a chutney. I also love to roast a chicken with quartered onions, kalamata olives, and figs, and then I puree them with the pan juices for an olivey-figgy gravy.

Anyway, you asked for dessert. My friend and her husband came over last summer for dinner and this is the gist of what he made. I've tried it myself since, and it's not hard, but I don't think I've ever gotten it as good as he made:

Halve the figs and brown in a pan with some neutral oil/fat. (I think he used clarified butter when he was over.) When they're almost done, pour over some honey. Remove the figs to a plate, and deglaze the pan with some balsamic vinegar. Reduce and add more honey as needed, and pour the syrup over the figs. Serve with a dollop of mascarpone cheese. (Obviously, this is more primal than paleo.)

0
B2eb3ff4456b2408e6db558072e7d3f2

on September 02, 2013
at 11:54 AM

Lucky you! If you do dairy, buy high quality marscapone or ricotta whip it with a spoon to loosen add 1T raw honey, some thyme leaves and stuff the figs with that.

Or poach in wine + honey + cinnamon stick and orange peel for a fall dessert.

Or make into a compote and chill on top of a paleo vanilla cheese cake with that.

Or do what I do and eat them all within 1 day before you can do things with thim.

I actually tend to like use them in a savory dish--duck w/ figs, or goat curry with figs. I love the sweet-savory combo.

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