I adapted a recipe for Italian fig cookies that I found online. Very simple to make, unlike the fig newtons which want a rolled and cut dough and cooked fig filling. Just cream a stick of butter and a cup of Splenda, add an egg, dump in two cups of self rising flour and a teaspoon of ground cloves -- if you have cloves. I used Apple Pie spice. Fold in a cup of chopped figs and a half cup of walnuts. The first time, I used too many figs and chopped them first instead of last: disaster. This time I used barely ripe figs and cut them in quarters just before I added them. They held their shape.
We've given away figs until the neighbors are avoiding us. I cooked some in light syrup and put in the freezer for DH's winter breakfasts. Pears are beginning to ripen and he's in favor of pear preserves now. I found a recipe for figs stuffed with parmesan cheese wrapped in bacon and baked until the bacon is crisp from a fancy restaurant in I think it was Houston. Sounds tasty.
A second crop is coming on. During the recent rain, ripe
figs swelled and burst, to the delight of the birds.
They get the ones I can't reach that are not hidden among the leaves down low.
Flowers and text are from the garden of Nell Jean blogged on Dotty Plants Journal in hot, humid Southwest Georgia.
