My sweet Molly girl loves figs. She sits under the fig tree for the entire growing season, hoping to catch a fallen over ripe fig. Yesterday was her lucky day. Everyone scored, Molly, a flock of birds, even we got a few!
Now what should we do with our bounty? Fig jam for starters. Maybe stuff a few.
We had an amazing pizza at Tony’s in San Francisco while there for my Alcatraz swim. The pizza was topped with asiago, mozzarella, gorgonzola, sweet fig jam, prosciutto di parma, parmagiano reggiano, and balsamic vinegar. Time for more pizza and more fig jam. The jam would be delicious on a baguette with a little goat cheese too.
- 1 pound mission figs
- 1/2 cup sugar
- juice of 1 lemon
Mix sugar and lemon juice and figs in a small saucepan over medium heat. Bring to a simmer and cook for 10 minutes.
Gorgonzola stuffed Figs
We also stuffed a few with gorgonzola cheese, wrapped them in proscuitto and baked them for 10 minutes at 350 degrees. Chik is a vegetarian, so we excluded the proscuitto from his.