If you've never experienced the taste of a fresh fig, you are truly missing a wondrous experience.
Fig Cooking Tips
• Prosciutto, Parma ham, and cheese are foods which pair up particularly well with figs.
• Figs produce protein-digesting enzymes that break down muscle and connective tissue in meat, making them an excellent tenderizer as well as flavor-enhancer.
• Dried figs can be used interchangeably with prunes, dried apricots, and dates in most recipes.
• When chopping dried figs by hand with knife or scissors, dip cutting implement into warm water occasionally to prevent sticking.
• When chopping in a food processor, add some of the sugar called for in the recipe to prevent fruit from sticking.
• If dried figs seem hard or too dry, they can be soaked, steamed or poached to restore moisture.
• To separate dried figs that are stuck together, pop them in the microwave for 10 to 15 seconds.
Fig Equivalents - How to Measure Figs
• 1 pound fresh figs = 9 medium
• 1 pound fresh figs = 12 small
• 1 pound fresh figs = 2-2/3 cups chopped
• 1 pound canned figs = 12 to 16 whole figs
• 1 pound dried figs = 44 whole figs
• 1 pound dried = 3 cups chopped
More about Figs
- Fig Heaven
- More Cookbooks