In the Kitchen with Sigona’s Featuring: Black Mission Figs

Local, fresh fig season comes and goes throughout the summer months, but mid-August is the best time of the year for fresh figs. We have worked with a local farmer in Corning, Calif., for over 20 year to bring in organically grown, fresh Black Mission figs that are simply outstanding.

Fresh figs lend themselves to many dishes or are good as is. They’re even trendy on charcuterie boards. One of Carmelo Sigona’s favorite ways to serve fresh figs after a dinner party is wine-soaked figs.

He places a sliced fig or two in a wine glass and adds some Zinfandel. It’s a very Sicilian way to serve the traditional, after-dinner fruit course. Find that serving suggestion below!

Following are several recipes featuring fresh figs. Tell us in the comments which is your favorite or if you have another way you love to use fresh figs!

Air Fryer Black Mission Figs with Blue Cheese and Prosciutto

Without slicing all the way through, cut a cross in the figs as if you’re quartering them. Fill the slit with crumbled blue cheese or Gorgonzola. Wrap a 1-2” wide strip of prosciutto around the stuffed figs (it should secure to itself naturally, but you may wish to insert a toothpick).

Air fry at 400° for about 6 minutes or until the cheese has begin to melt and the prosciutto has lightly crisped.

Drizzle the cooked figs with a little Sigona’s fig balsamic and enjoy!

Roasted Fresh Figs with Crumbled Blue Cheese and Fig Balsamic

This is a quick and absolutely delicious way to use fresh figs! It’s one of Robbie Sigona’s go-tos when Black Mission figs are in season and locally grown in Corning, Calif. You can use goat cheese instead of blue cheese, or try either a gorgonzola or a gorgonzola dolce. Honey is also an excellent choice for drizzling. You can use the air fryer or an oven for this dish! Serves: as many as you wish.

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Raw, Overnight Oats with Fresh Figs, Strawberries and Hemp Seeds

Raise your hand if you often find yourself out of time to make a nutritious breakfast in the morning! Mixing up a batch of no-cook overnight oats is easy, healthy and delicious. Plus, it can be portable, if necessary, if made in a mason jar for the mornings when you really need to jet. We love this because all the ingredients are kept in their raw state, and they taste so good you won’t even miss that the dish is served chilled. Inspired by Half Baked Harvest. Serves 2 to 4.

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Pomegranate Balsamic Stewed Figs

Why not stew figs with fig balsamic? Well, you could, but the pomegranate adds just the right of tart, to help temper the sometimes surprisingly strong sweetness of the figs, and it also brings another layer of flavor to this simple but delectable spread. Serve this on a charcuterie board along with Sweet Grass Dairy’s Green Hill cheese, dollop it on ice cream or pair it with a grilled pork chop. Inspired by The Oil & Vinegar Lover’s Handbook. Makes about 2 cups.

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Roasted Pork Tenderloin with a Fresh Figs and a Balsamic Reduction

Just typing out this recipe makes my mouth water. While the ingredients and preparation are simple, the flavors are fantastic, making this a great dish for a quick weeknight dinner or an impressive one that will suit dinner guests. Serves 2 to 4.

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Wine-soaked Fresh Black Mission Figs, Sicilian-Style

My grandfather used to make his own zinfandel wine with a combination of 1/4 Muscat grapes and 3/4 Lodi old vine Zinfandel. I have childhood memories of fresh fruits and his wine being served after dinner. Serving fresh fruit soaked in wine is a classic Sicilian (and Italian) after-dinner treat, and you truly can’t beat fresh figs. Some might say that, traditionally, figs are better with prosecco, but using a fruit-forward zinfandel wine is, in my opinion, the best way to enjoy fresh figs in this manner. Enjoy! ~ Carmelo Sigona

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Orange Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil

Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a delicious flavor you might not usually expect from two simple ingredients. We’ve taken these two ingredients and added in a few other flavors and textures — the fennel adds fantastic crunch — to create a salad rather than a typical melon-prosciutto appetizer. Serves 4 to 6.

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Fresh Figs Over Vanilla Bean Gelato with a Rum Drizzle

A simple, seasonal, and flavorful dessert. While the macerated figs add a beautiful color, flavor and texture, the rum or brandy takes the dish to the next level. Inspired by How to Pick a Peach. Serves 2.

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Frangelico Figs with Creamy Blue Cheese and Toasted Hazelnuts

Frangelico is a hazelnut liqueur that is not overly sweet like some dessert liqueurs. It pairs deliciously with the salty cheese, adding to the silky texture and natural sweetness of figs. This comes together in minutes, yet is still impressive, even with minimal ingredients. Recipe from Luisa Ormonde of Luisa’s Catering in San Carlos. Makes 16 pieces.

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Tuscan Herb Toasts with Chèvre, Arugula and a Fig Balsamic Reduction

If you’re not a fan of goat cheese, we recommend a crème fraîche or just cream cheese. Either way, your taste buds will dance with delight at the combination of these simple ingredients. The arugula gives the bite a peppery punch that is lovely paired with our Tuscan herb olive oil and the sweetness of the fig balsamic reduction. Serves 4 as an hors d’oeuvres.

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Build Your Own Cheese or Charcuterie Board with Fresh Figs, Cheeses, Chutney, and Cured Meats

The beauty of a cheeseboard or charcuterie platter is that you can add or take away any ingredients you want, however it suits your palate or the season. Fresh figs are a delicious indulgence as summer comes to an end, so eat up while you can!

Suggestions:

• Fresh black mission figs, halved and whole
• Brie, sliced
• A savory chutney or quince paste
• Cubed or sliced hard and soft cheeses, such as Gouda, Brie, Cheddars, Blues, goat cheese, Swiss, or Gruyere
• Cured meats such as salami and prosciutto
• Dried fruits, such as Blenheim apricots, cranberries, apple rings
• Nuts, such as pistachios, pecans (flavored or plain), almonds (flavored or plain)
• Fresh fruits, such as grapes, apples, berries
• Crackers, plain or seasoned, such as Rustic Bakery Artisan Crisps or Flatbreads, Carr’s Crackers, Bruschettini, or Crunchmaster Multi-Seed crackers.
• Sweet or savory tea biscuits, such as Elegant & English Artisan Biscuits
• Olives or other marinated options from Sigona’s Olive Bar

Directions: Arrange the ingredients on a platter in an appealing way, positioning similar items across from each other instead of directly next to each other. Enjoy!