Caramelized figs...with ice cream

Figs are one of those things I've only started to eat in the last couple of years.  In the past, my only familiarity with it was in the form of dried figs, which my mother used to make one of her signature soups.  Growing up, no matter the temperature, my mother would make a big pot of soup weekly.  These Chinese soups started with either a whole chicken or chunks of pork (no boxes of chicken stock) and involved hours of simmering on the stove; one of my favorites was one with dried figs.

But fresh figs?  I was a picky eater (and still admittedly selective to this day) so they were not something I'd voluntarily eat, to be frank.  Now, I realize figs are not only nutritious but add a lovely touch of sweetness to anything from salads to savory meat dishes. 

When I saw a feature on figs from one of the recent issues of Cooking Light, it really got me thinking about them and I started keeping a lookout for figs at the market.  I finally spotted some the other day at Whole Foods so I bought a few.  I went with mostly black mission figs as well as a couple of brown turkey figs (which I'd never heard of until the article).  I looked for soft, ripe figs since I learned that they will not ripen any further after picking.  In my case, as I somewhat expected, the mission figs were sweeter than the brown turkey ones.

I was wondering what to do with the figs.  In the end, we just ate some plain, and then I decided to broil a few for dessert (to have something other than chocolate once in a while).  I sliced the figs in half, topped them with a little bit of brown sugar and broiled them for about 5 minutes or so.  I made a dessert for two by placing the softened, caramelized figs on top of some vanilla ice cream.  For a healthier route, and more of a breakfast spin, I think the caramelized figs would make a great sweet topping for yogurt or a bowl of oatmeal.

I also sprinkled on some toasted walnuts.  The earthy nuts are a nice contrast to the sweetness of the figs, and add some texture. 

Of course, figs are great, as I've learned, in savory dishes as well.  It's a great way to incorporate a little natural sweetness to your dish.  In fact, I'm now daydreaming about a nice green salad with salty prosciutto and a few wedges of figs, drizzled with balsamic vinegar...

Do you enjoy figs or cook with them?  In the past, I'd have a bite or two of figs in a dish at a restaurant but wouldn't think to buy some to eat or cook with at home.  I think, overall, I enjoy them in moderation.  Fresh figs aren't something I'd gobble up in mass the way I can a bowl of berries but somehow, I think they're a nice addition and surprise to a meal, or dessert.

Recipe:

Caramelized Figs

- Adapted from August 2015 issue of Cooking Light magazine - 

4-5 fresh ripe figs* 
1 tablespoon light brown sugar
Serving suggestions: vanilla ice cream, yogurt, oatmeal, chopped walnuts or pistachios

* I used Black Mission as well as Brown Turkey figs.  I found the Black Mission figs to be sweeter.  Look for soft figs, not hard or mushy, because they will not ripen further after picking.  Store fresh figs in the refrigerator; place them in a single layer on a paper-towel lined plate, covered loosely with plastic wrap.  They should be used within 2-3 days.

Clean figs by washing over cold running water.  Dry, and slice figs in half lengthwise. Place fig halves, cut side up, on top of a parchment lined baking sheet.  Sprinkle each with a bit of brown sugar.  Broil about 6 inches from the heat source for about 5 minutes, or until sugar is melted and figs are softened.

Remove from the oven, let cool a couple of minutes.  Serve on top of ice cream and sprinkle with nuts for dessert.  Alternately, use as a sweet topping for yogurt or oatmeal.