The first mention of figs in the Torah doesn’t reference the fruit directly; it was the leaves from the fig tree that Adam and Chava sewed together to clothe themselves. Ostensibly, it was a fig tree that was designated as the Tree of Knowledge, so it was the tree nearest on hand with which to fashion a covering.
The next time fig is mentioned is in a considerably more positive context. Hashem promises figs as part of the heritage of the goodness of the Land of Israel, one of the seven species.
And during the reign of Shlomo, there was prosperity and safety, “each man under his own vine and under his own fig tree.”
I am lucky enough to live in a place that has seven fig trees growing wild beyond my backyard. So when the fall holiday season comes around, my neighbors and I visit the trees and pick off these succulent little blessings.
Figs are delicious eaten out of hand. Split them open before you pop one in your mouth, or you run the risk of eating a worm, fly, or wasp. Ew.
As a sweet food, figs are found in all sorts of desserts, preserves, cakes, and cookies. Figs pair well with rich savory dishes, such as duck, liver, sausage, and lamb, and can hold their own against the more aggressive herbs like rosemary and thyme. They take particularly well to goat cheese and blue cheese.
- Prep Time : 15 min
- Cook Time : 25 min
- Ready Time : 40 min
Servings
Ingredients
- 200 mililiters red wine
- 800 grams fresh figs
- 200 grams sugar
- pinch salt
- 3 whole thyme sprigs
Directions
- Slice figs into quarters and check for infestation.
- Put wine, figs, sugar, and salt into a sauce pan.
- Bring to a boil, then reduce heat, cover, and reduce 20 minutes, until confit is bubbling slowly and thickly.
- Add thyme and allow to infuse 3-5 minutes.
- Remove thyme, remove pan from heat.
Servings Per Recipe: .5
Amount Per Serving
Calories: 147
- Total Fat: .4g
- Cholesterol: 0mg
- Sodium: 12mg
- Total Carbs: 35.8g
- Dietary Fiber: 3.9g
- Protein: 1.3g
- Prep Time : 15 min
- Cook Time : 35 min
- Ready Time : 50 min
Servings
Ingredients
- 1 whole vanilla bean split and scraped
- 120 mililiters non-dairy whipped cream
- 120 mililiters soy milk
- 2 large eggs
- 2 large egg yolks
- 100 grams sugar
- 15 whole figs stems trimmed
Directions
- Preheat oven to 200°C (400°F).
- Split the vanilla bean lengthwise and scrape out the seeds with the tip of your knife.
- In a sauce pan, heat non-dairy cream, soy milk, eggs, yolks, sugar, and vanilla seeds. Stir vigorously until the mixture begins to thicken. Remove from heat.
- Ladle the custard into a deep non-reactive baking dish or aluminum pan lined with baking paper.
- Slice the figs in half and arrange cut side up, pressing the figs down into the custard.
- Bake for eight to ten minutes at 200°C (400°F).
- Reduce heat to 160°C (325°F) and bake for an additional 25 minutes, until custard is completely set. Serve warm.
On a rather trivial note – I still remember my first exposure to figs:
httpv://www.youtube.com/watch?v=XJyKTNdPL5s
Big hair. Big earrings. The 80s rocked.
I was told it is impossible today to entirely clean a fig from bugs
1) It's statistically impossible for every fig on the planet to be infested with bugs.
2) It is plausible to separate out all insects from within a fig, since there can only be a finite amount of insect contained within a fig.
3) It's theologically improbable that one of the sheva minim of Eretz Yisrael gifted by Hashem to Am Yisrael would be rendered inedible.
4) Hashgachot would not be given on any figs, fresh or dried, if it were impossible.
5) Today's food cleaning technology makes it easier to remove insects, not harder.
6) People are afraid of insecticides, which is silly, because the technology is constantly improving.
7) Many people say many different things. Many of them are stupid.
Gee, I get mentioned in your article :)
I made both of these for Shabbat. I have a well producing fig tree in my backyard–yes, in Cleveland–and a nice herb garden, including thyme. Both were delicious, though I used real milk and cream (spanikopita main dish and a yummy butternut squash soup). The confit was particularly good with salmon. I also plan to try it on a sandwich with peanut butter. Turkey, too. Thanks for sharing, Marc.