We have a collection of fig recipes to aid you in using figs in your diet.  They are not only a very healthy food, but also very delicious!  There are many, many ways figs can be used in recipes and we have only presented a very few here.  If you have a recipe, or know of an old time recipe that was really scrumptious, we'd like to add it to our recipe gallery.  Go to our recipe submission form and send it to us online!  Thanks for your input!

Prosciutto And Brie Sandwiches with Rosemary Fig Confit

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4                        ciabatta rolls or a long loaf of French or Italian bread
1/2  cup             Rosemary Fig Confit
1/4  pound         prosciutto -- thinly sliced
1/4  pound         Brie -- cut in thin slices

With a serrated knife halve rolls horizontally or cut loaf diagonally into 4
pieces, halving each piece horizontally.

Spread cut sides of bread with confit and make 4 sandwiches with prosciutto
and Brie.

HONEY FIG ACORN SQUASH

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
2                    Acorn squash halved lengthwise, seeded
3 tb                Butter
1/3 c              Honey
3/4 c              Dried Calif. Figs, chopped
1/3 c              Almonds, chopped
1/2 ts             Cinnamon
1/4 ts             Nutmeg
Place squash cut sides down in medium baking pan.  Add boiling water to a
depth of 1/4 inch. Cover with foil.  Bake at 350 degrees 30 minutes, until
just cooked through but still firm.  Carefully remove foil and pour off
water.  In small saucepan, melt butter over low heat, stir in honey, figs,
almonds, cinnamon and nutmeg.  Turn squash cut sides up and fill with fig
mixture.  Bake uncovered, 20 to 25 minutes longer, until squash is tender
and filling is bubbly.

Sweet Fig Pickles

Yield: 1 servings
 
4 qt Firm, ripe figs (about 30)
5 c  Sugar; divided
2 qt Water
2    Sticks cinnamon
1 tb Whole allspice
1 tb Whole cloves
3 c  Vinegar
 
Peel figs. (If unpeeled are preferred, pour boiling water over figs and let
stand until cool; drain.)  Add 3 cups sugar to water and cook until sugar
dissolves.  Add figs and cook slowly for 30 minutes.  Add 2 cups sugar and
vinegar. Tie spices in a cheesecloth bag; add to figs.  Cook gently until
figs are clear.  Cover and let stand 12-24 hours in a cool place. Remove
spice bag.  Bring to simmer; pack hot into hot jars, leaving 1/4" head
space.  Remove air bubbles. Adjust caps.  Process pints and wuarts 15
minutes in boiling water bath.
 
Yield: about 8 pints

Raspberry and Fig Gratin

Yield: 12 servings
 
1 c  Raspberries, fresh
1/2 c  Cream, sour, thinned with 2 tb milk
1 c  Figs, peeled, halved                     
3 tb Sugar, brown                   
 
Layer the raspberries in a gratin dish.  Pour the sour cream over the
raspberries and top with figs.  Sprinkle generously with brown sugar.
  
Run under a broiler to brown, then serve warm.

              
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