Our 27 Favorite Fig Recipes

Fig-and-Frangipane Galettes
Photo: © Nicole Franzen

Whether they're fresh or dried, the beautiful thing about figs is that they can play both sweet and savory. In this roundup, we're shouting out all of our favorite fig dishes (and even a couple fig cocktails), from Fig and Rosemary Focaccia with Pecorino to a gorgeous Fig and Caramel Nut Tart. With more than 25 recipes to choose from, you really can't go wrong — the hardest part will be picking which one to make first.

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Fig and Rosemary Focaccia with Pecorino

26 Ways to Make Use of All Fall’s Figs
Con Poulos

Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour. The grain's mild nuttiness marries beautifully with plump dried figs, and Pecorino Romano provides a great salty contrast to the fruit's sweetness. A generous amount of olive oil ensures both a tender crumb and a crisp, golden exterior.

02 of 27

Gorgonzola, Fig, and Pancetta Pizza

Gorgonzola, Fig and Pancetta Pizza. Photo © Anson Smart
© Anson Smart

Since this grilled pizza has a lot going on — from creamy cheese to sweet figs — pair it with a refreshing lager, like Tasmania's James Boag's. A sparkling rosé would also work.

03 of 27

Roast Chicken with Port and Figs

Chicken with Port and Figs

Dried figs are poached in port to make a luscious Portuguese-inspired sauce. Ruby port provides the best color, but tawny will also taste good.

04 of 27

Raspberry and Fig Cake

Raspberry-and-Fig Cake
© Marie Hennechart

"I snagged this dessert from my Scandinavian grandmother," says chef Mehmet Gürs. "She used a wood-burning oven, a cast-iron skillet, and fresh island berries." Use additional raspberries when figs are not in season.

05 of 27

Fig Jam

fig jam

You can whip up this delicious jam in under an hour with just three ingredients. For a jam with a bit more complexity, try the variation that calls for white port and a sprig of fresh rosemary.

06 of 27

Figgy Orange Bitters

Figgy-Orange Bitters

Fragrant fig-orange bitters are an elegant way to elevate your fall cocktails. The bark, roots, and other more esoteric ingredients used to make bitters can be found at herbal apothecaries.

07 of 27

Honeyed Fig Crostatas

Honeyed Fig Crostatas

Forget the figgy pudding; for your holiday bash this year, make these party-perfect fig crostatas. Your guests will surely think the world a merry and bright place.

08 of 27

Fig and Prosciutto Flatbreads

Fig-and-Prosciutto Flatbread
© Quentin Bacon

This flatbread is topped with sticky-sweet fig jam, pungent Gorgonzola cheese, and salty prosciutto. A shortcut to making it: Use store-bought pizza dough instead of homemade.

09 of 27

Fig and Caramel Nut Tart

Fig and Caramel Nut Tart
Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Rich, barely bitter caramel, deeply toasted nuts, and chewy figs combine in a buttery crust for a dessert designed for pairing with Madeira. A pinch of flaky sea salt rounds out the flavors.

10 of 27

Grilled Wagyu Rib Eye with Roasted Fig Miso

Grilled Wagyu Rib Eye
Eva Kolenko

Chefs Niki Nakayama and Carole Iida-Nakayama give tender, marbled grilled wagyu a hit of savory, lightly sweet flavor with roasted fig miso sauce. Use leftover sauce to slather on ribs before grilling. If fresh figs are not available, use thawed frozen figs rather than dried.

11 of 27

Anise Pork with Figs and Apples

Anise Pork with Figs and Apples
Ashley Colbourne

The sweet licorice flavor of anise or fennel seeds adds depth to pork. For the sauce, look for dried figs that are soft and moist. If they seem very dry, soften them in hot water before cutting.

12 of 27

Black Mission Fig Clafoutis

Black Mission Fig Clafoutis
© Con Poulos

2014 F&W Best New Chef Matthew Accarrino cleverly adds juicy fresh figs to this delicious pancake-like French dessert, then tops it with port-infused whipped cream.

13 of 27

Pickled Figs in Balsamic Vinegar

Pickled Figs in Balsamic Vinegar
© Young & Hungry

This recipe creates both fig-flavored balsamic vinegar and tangy pickled figs. To guarantee that the fruit remains whole, use firm figs instead of very ripe ones. Pickled figs are great with grilled pork chops, roast leg of lamb, or roast chicken.

14 of 27

Fig Bars with Red Wine and Anise Seeds

Fig Bars with Red Wine and Anise Seeds

This delicious homemade grown-up version of Fig Newtons calls for adding red wine and anise seeds to the jammy fig filling. The crust gets even more tender the day after baking.

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Grilled Figs with Ham, Walnuts, and Mint Cream

Grilled Figs with Ham, Walnuts, and Mint Cream
Christopher Hirsheimer

Chef Frank Stitt started his culinary education by working for the late, great cookbook author Richard Olney in Provence, France. This appetizer, in which ripe figs are stuffed with walnuts, wrapped in ham, and kissed on the grill — a riff on devils on horseback — is inspired by Olney's love of seasonal ingredients.

16 of 27

Fig and Frangipane Galettes

Fig-and-Frangipane Galettes
© Nicole Franzen

These moist free-form tarts feature fresh figs and fragrant almond paste. The rim of the all-butter crust is sprinkled with turbinado sugar before baking, which adds a caramelized crunch to the golden pastry.

17 of 27

Tagliatelle with Braised Chicken and Figs

Tagliatelle with Braised Chicken and Figs
© Christina Holmes

This Spanish-inspired pasta from chef Kyle Bailey is rich and complex-tasting, thanks to a sauce made from chicken braising liquid that's reduced until silky and luscious. Finishing touches of dried figs and marcona almonds add sweetness and crunch.

18 of 27

Chopped Kale Salad with Prosciutto and Figs

Chopped Kale Salad with Prosciutto and Figs
© Con Poulos

Television chef Giada De Laurentiis tops her colorful chopped salad of greens, figs, and prosciutto with shavings of Gorgonzola. She freezes the cheese first, so it's firm enough to shave, but you can always crumble it over the salad instead.

19 of 27

Chocolate and Fig Cake

Chocolate and Fig Cake
Photo by Caitlin Bensel / Food Styling by Torie Cox / Prop Styling by Audrey Davis

The large range of figs called for in this recipe leaves the decoration and texture of this dense and fudgy chocolate dessert up to you: Four ounces of figs creates two small rings around the cake, while the full 12 ounces of fruit will cover the entire top with a jammy layer and require a few more minutes in the oven to fully bake.

20 of 27

Olive Oil-Thyme Cake with Figs and Black Pepper

Olive Oil-Thyme Cake with Figs and Black Pepper

© Sang An

Pastry chef Elizabeth Dahl makes a brilliant olive oil cake that's tender, moist, and delicately flavored with fresh thyme. She tops it with lush figs tossed with sugar, black pepper, and more thyme; as the fruit sits in the sugar, its juices thicken to form a delectable syrup.

21 of 27

Mission Fig, Elderberry, and Mixed Greens Salad

Mission Fig, Elderberry and Mixed Greens Salad
Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

This salad of seasonal fruits, herbs, and flowers is balanced with bold leafy greens and a simple, bright lemon dressing. Both the dressing and the salad call for aromatic hummingbird sage, which is more fragrant and less bitter than other varieties. If you can't find it, common sage will also work well.

22 of 27

Smoky Mezcal-Fig Sour

Smoky Mezcal-Fig Sour Recipe
Victor Protasio

The spicy-sweet fig-ginger syrup rounds out the smoky mezcal and bright lemon juice in this cocktail. Mezcal is still the dominant flavor in this barely sweet drink that lets the liquor shine.

23 of 27

Fresh Figs With Labneh and Carob Molasses

Fresh Figs With Labneh and Carob Molasses
Photo by Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely

This is a simple dish but striking: a geometric bloom of fresh figs laid atop a layer of labneh and topped with carob molasses, olive oil, toasted sesame seeds and hazelnuts, and a shower of black pepper. Each bite combines a gentle sweetness from the figs glossed in molasses; a floral, creamy freshness from the olive oil and labneh; and a playground of textures.

24 of 27

Vegetable Farro Stew with Figs and Pine Nuts

Vegetable Farro Stew with Figs and Pine Nuts
© Christina Holmes

"I'm not a vegetarian," says chef Grant Achatz. "But at home I mainly eat grains and vegetables." His minimalist slow-cooker stew features farro, eggplant, artichokes, and three kinds of pepper, and is sweetened with dried figs and raisins.

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Justin Walker

Chicago cocktail innovator Nandini Khaund designed this cocktail to be the perfect autumn drink. Notes of fig, honey, and incense keep it refreshing and drinkable in a surprisingly low-alcohol cocktail.

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Honey and Fig Cornbread Muffins

Honey and Fig Cornbread Muffins
© Sarah Bolla

Figs are used in two ways to make these truly tender cornbread muffins. They're cooked with honey and citrus and swirled into the batter, then the finished muffins are topped with fresh quartered fig pieces.

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Fig Gelato

Fig Gelato

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox

Dried figs give this rich and creamy gelato from author Katie Quinn a deep, caramelized flavor and subtle sweetness. Though gelato strays from traditional recipes, Quinn gives the option to use light brown sugar instead of white in the fig sauce, which will provide a deeper, more molasses-forward intensity, perfect for the dried figs that flavor the sauce.

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