Dishes from fresh figs - different recipes with photos

Benefits of figs

Despite its small size, this fruit is filled with a huge amount of vitamins and minerals. Thanks to this, figs will only bring benefits to the body, namely:

Strengthens immunity;
Will help you relax and unwind;
Will improve the condition of anemia, thrombosis, hypertension and fever;
Will normalize cholesterol levels and acid-base balance;
Removes harmful substances and waste from the human body;
Will not allow malignant cells to form.

Accordingly, vodka, alcohol or moonshine with figs will have the same effect on a person (of course, do not forget about the correct dosages).

Figs can be added to salads, snacks and baked goods

Irina Pavlina

Food section editor

At the end of summer, fresh figs appear on the shelves. Its taste is fantastic - moderately sweet, tender and fresh at the same time. Jam and jam are made from fig fruits, meat and salads are prepared with them, and wine is made from them.

Figs are very useful. It is a well-known source of vitamins and microelements. In particular, it contains sufficient quantities of vitamins B, A, C, K, E and beta-carotene, as well as minerals - potassium, calcium, magnesium, phosphorus and iron, thanks to which we receive all the necessary components for normal functioning body and strong immunity.

Fig tincture recipes

Fig tincture with vodka

You can also use dried fruits instead of fresh ones. In this case, you need to take at least half of them and pre-soak them in boiling water for 5 minutes.

Compound:

Figs – 400-450 g;
Vodka – 500 ml;
Sugar syrup – 50-150 ml.

Actions:

Grind the fruits.
Place the fig pulp in the desired container. Pour in the alcohol.
Place the hermetically sealed vessel in a dark, cold room for 2-3 weeks. Come regularly and shake the jar.
Pass the resulting mixture through a strainer to remove any remaining fruit.
Filter well. This will make the liquid much clearer.
Add syrup. Do this in small portions, constantly sampling, until the sweetness of the drink is perfect.
Pour the tincture into a sterile glass container. Seal it.
Let it brew in a cool place, and then do a tasting.
Shelf life: 12 months in a refrigerated place.

Fig tincture with vodka and honey

Honey is a rather infrequent guest in the house, therefore, for convenience, it can be replaced with sweet syrup made from sugar and water in proportions 1:1. (50-100 g of each ingredient is perfect for making a syrup similar in sweetness to honey).

Compound:

Fresh figs	200-250 g;
Dried figs	200 g;
Vodka	500 ml;
Water
Honey	2 tbsp. l.

Actions:

Soak dried fruits in a small amount of water.
Place them on the stove and bring to a boil.
Leave for 5-10 minutes and then drain the liquid.
Chop all available figs. Fill with alcohol.
Place the hermetically sealed vessel in a dark, cool room for 15-20 days. Shake the contents periodically.
Pour the infusion through cheesecloth. Filter well to make it clearer.
Add honey.
Pour into a sterile glass container and seal.

Fig tincture with moonshine “Arabian Night”

According to this technology, moonshine can be made with both fresh and dried figs (it is best to mix them). Infusing it will not be a problem: you will spend no more than 14 days on this and a minimum of effort.

Compound:

Moonshine – 1 l;
Figs – 500 g;
Vanillin – 1 sachet/Vanilla – 2 sticks;
Green cardamom – 2 tbsp. l.

Actions:

Cut the fruits into small pieces.
Season with vanilla and cardamom. Add the second one in small portions, constantly sampling, until you get a perfectly spicy drink.
Place the tightly closed container in the dark and cool for no more than 2 weeks.
Filter the resulting infusion properly.
Pour into a sterile glass container. Seal it.
Keep in a cool place for some time.

Spicy fig infusion

The result is a rich and very aromatic fig infusion. Please note that it must be made with good vodka, so as not to interrupt all the positive qualities of the drink.

This cooking method pleases with its flexibility: dried, dried, and fresh fruits of any variety are suitable for it. You can also omit some ingredients altogether if you don't like them. In this case, be prepared for the fact that the flavor bouquet of the finished alcohol will be much poorer.

The only components that you will lose virtually nothing by turning off are water and sugar. They are only needed to adjust the degree. If they are removed, the tincture will have a strength of 34-36%.

Compound:

Vodka	500 ml;
Figs	5 pieces.;
Ginger root	15-20 g;
Carnation	1 bud;
Granulated sugar	50-200 g;
Water	150 ml.

Actions:

Wash the fruits well. Peel the ginger.
Cut them into small cubes measuring 1x1 cm.
Place in a previously prepared container.
Season with cloves and add alcohol.
Place the hermetically sealed vessel in a dark, warm room for 10 days. Shake the jar every day to mix the contents.
Remove the cloves.
Pass the infusion through a gauze cloth. Squeeze out the remaining fruit thoroughly.
Sweeten and stir well.
Pour the tincture into a sterile glass container. Seal it.
Before tasting, keep the product in the dark and cool for several days.
To prevent booze from spoiling, store it in a cold room. In such conditions, it can last up to 3 years.

Fig liqueur in cognac with vanilla and cardamom

The drink is spicy and quite strong. It goes well with soda and fruit nectars, so making cocktails based on this alcohol is a pleasure!

Compound:

Cognac – 1 l;
Figs – 500 g;
Vanilla – 2 sticks/Vanilline – 10-15 g;
Cardamom – 1 tbsp. l.

Actions:

Cut the fruit and vanilla (if you took it in pods) into large pieces.
Place them in a pre-prepared container. Add cardamom and liquor.
Place the tightly closed jar in a dark, cold room for 7-14 days.
Filter the result properly.
Pour the tincture into sterile glass containers. Seal it.
Before the first test, it is advisable to keep it in the refrigerator for some time.
Choose cold places for storage. Shelf life – 12 months.

Fig tincture in cognac with masala tea

The phrase masala chai means tea with a huge amount of different spices. Accordingly, a fig tincture made on its basis will be very spicy and aromatic.

Compound:

Cognac – 750 ml;
Masala tea – 1 tsp/3 tea bags;
Honey – 350 ml;
Water – 200-250 ml;
Dried figs – 24 pcs.

Actions:

Place a saucepan with water over low heat. Bring to a boil.
Add masala chai.
Turn off the stove and leave the resulting mixture for 3 minutes.
Pass the liquid through a strainer (if you took bags, just remove them).
Sweeten with honey and stir well.
Let cool.
In a separate clean container, mix alcohol, chopped figs and the preparation we made in the steps above.
Place the hermetically sealed vessel in the dark and cool for a couple of days.
Filter properly.
Pour the infusion into a sterile glass container. Seal it.
A dark, cold room is ideal for storage. Under such conditions, the booze will not spoil for 12 months.

French Figou, recipe with red wine

This fig infusion stimulates appetite and improves digestion, so it should be served immediately before meals.

Compound:

Figs – 400 g;
Dried orange peel – 1 pc.;
Vanillin – 10 g;
Black peppercorns – 1 tbsp. l.;
Coriander – 2 tbsp. l.;
Fortified red wine – 750 ml.

Compound:

Place the fruits cut into large pieces in the desired container.
Add citrus peel, pepper and coriander. Pour in alcohol.
Close the container tightly and store it in a cold room for 4-8 weeks.
Filter the resulting mixture using a strainer.
Pour the booze into a sterile glass container. Seal it.

French Figou, recipe for cognac with red wine

This is a simpler variation of the famous Christmas drink in France. You can cook it with both fresh and dried fruits. Please note that in the second case they should be taken a third less.

Compound:

Figs – 600 g;
Powdered sugar/vanillin – 225 g;
Orange peel – 1 strip measuring 2.5x7.5 cm;
Dry red wine – 750 ml;
Cognac – 100 ml.

Actions:

Cut the washed fruits into small slices.
Place them in a previously prepared container, sprinkling each layer with powder.
Place the hermetically sealed vessel in the dark and cool for a couple of days. During this time, the sweet ingredient will completely dissolve.
Add citrus peel, cognac and wine. Alcohol should cover absolutely all the fruit.
Seal the jar again and put it in the same place. This time the liquid will infuse for about 2-3 months.
Filter the infusion properly using a strainer.
Pour into a sterile glass container. Seal it.
Before tasting, it is recommended to infuse the drink for 30 days in the refrigerator.

Fig leaf infusion with gin

This recipe will tell you how to prepare homemade alcohol based on moonshine, which has English roots - gin. The main feature of this technology is that the drink is made not from the fig itself, but from its leaves.

Compound:

Fig leaves – 40 pcs.;
Gin – 2 l;
Water – 2 l;
Powdered sugar – 1.5 kg.

Actions:

Rinse the leaves. Dry slightly with a paper towel.
Place them in the desired container, setting aside the third part for later.
Pour in the alcohol and stir well.
Keep the sealed container in the dark and cool for 1 day.
Pour the liquid into a clean container and discard the leaves.
Filter thoroughly using any available method.
Dilute the infusion with a liter of water.
Heat the second part without bringing it to a boil. Add powdered sugar and wait until completely dissolved.
Place the remaining leaves in a blender jar. Add a small portion of the syrup that we prepared in the step above. Turn it into a homogeneous mass.
Mix all the preparations and leave for 1 night.
Pour the booze into a sterile glass container. Seal it.

Appetizer of figs, feta and oranges

Figs with feta

Photo: Depositphotos

Cooking time:

30 minutes

Ingredients:

4 things. ripe but firm figs
4 sprigs thyme
4 orange fillets
60 g feta cheese
A pinch of paprika

Watch the video on how to preserve melon with figs:

For the currant sauce:

100 g black or red currants
50 ml dry red wine or sherry
1 tbsp. Sahara
1 sprig thyme

Cooking method:

Wash the figs and cut the tail halfway. Cut in half to the middle of the fruit.
Peel the orange fillet from white films and place the narrow part into the cut of the fig. On top of the orange in the same cut, place a piece of feta weighing 20 grams, sprinkle with a pinch of paprika and put a sprig of thyme.
Bake in an oven preheated to 160 ºC for 8 minutes.
Boil the berries with wine, sugar and thyme for 10 minutes, rub through a sieve, return to the heat, and cook until the consistency of the sauce.
Serve baked figs with currant sauce.

Fig jam with rosemary

Fig jam

Photo: Depositphotos

Cooking time:

more than 3 hours

Ingredients:

500 g figs
300 g sugar
3-4 sprigs rosemary
Zest and juice of 1/2 lemon

Cooking method:

Wash the figs and cut into quarters.
Wash the lemon in hot water. Grate the zest and squeeze out the juice. Lemon juice must be strained to remove the seeds.
Remove the leaves from the rosemary sprigs.
Mix everything and leave overnight.
Cook in 3-4 batches for 5 minutes over low heat, allowing to cool between cooks.
Pour the fig jam into sterilized jars and close the lids.

Let us remind you that we previously shared a recipe for a salad with figs, grapes and cheese, and also wrote how to bake clafoutis with figs and banana.

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Cooking method

Prepare and weigh all products. Sift the flour. Wash the figs and dry with paper towels. Wash the lemon thoroughly, remove the zest from a quarter of the lemon using a fine grater (only the yellow layer).

Combine flour, butter, powdered sugar (you don’t have to add it if you like less sweet baked goods), salt, zest, yolk. Grind by hand or in a food processor. When the mixture resembles crumbs, add water or milk.

Gather the dough into a ball, wrap in cling film and refrigerate for 30 minutes.

Grease a baking dish (the recipe used a mold with a diameter of 20 cm) with butter and sprinkle with flour, shake out the excess. Ceramic and silicone molds do not need to be greased. Roll out the finished dough between two sheets of parchment paper and place in the pan, forming sides. Prick the bottom of the mold in several places with a fork and place in the refrigerator for 30 minutes.

Turn on the oven and preheat to 180 degrees. Remove the butter for the cream from the refrigerator in advance so that it comes to room temperature. While the oven is heating up, prepare the frangipane: beat the butter and sugar with a mixer for 5 minutes until the mixture is smooth and light in color. Mix almond flour with wheat flour. Cut the vanilla pod lengthwise and scrape out the seeds. Combine butter, two types of flour, vanilla, beaten egg and cognac. Mix until smooth.

Cut the figs crosswise, without cutting all the way through. Press lightly on the bottom so that the figs open up a little.

Place the pan with the dough in a preheated oven for 12-15 minutes until the dough is slightly browned. Remove the pan from the oven, reducing the temperature to 170 degrees. Combine powdered sugar and water, bring to a boil, stir and remove from heat. Place the cream on the dough and smooth it out, press the cut figs into it. Sprinkle with syrup, sprinkle with almonds and thyme leaves. Remove the zest from half the orange and sprinkle it over the pie.

Bake the pie for 40-45 minutes at 170 degrees until beautifully golden brown.

Fig Pie

ready! We recommend serving with a spoonful of mascarpone or sour cream.