This is probably a good time to mention that the best fresh figs are not usually the perfect, good-looking firm ones. Oh no! You want 'em soft, squishy, even oozing a bit of syrupy juice. Some of the best are the ones that have started to wrinkle a bit after sitting for a couple of days on your counter. If you are someone who just "doesn’t get" what the fuss about figs is all about, you haven’t tasted a good and properly ripe fig.
Figs can go sweet or savory. They love honey, or caramel, or cinnamon and sugar. They appreciate a little salt and/or pepper, and positively shine in the company of cultured dairy like sour cream, crème fraîche, yogurt, labneh, or quark—and all kinds of soft fresh or hard aged cheeses. They are crazy good with savory meats like prosciutto or bacon, so go ahead and stuff a sandwich or garnish a pizza. They also play nice with dark chocolate, and they’re nuts about nuts. And when it comes to cooking, figs are brilliant at the extremes: cooked either hot and fast—just to caramelize their cut sides—or long enough to stew in their own juices.
from Food52 https://ift.tt/2bMdf6w
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