[PeterP]

We have had a small fig tree for years. And the most we have had off it is 3/4 figs. Over the last two bad winters we thought we had lost it.  I had re-tubed it last year.
All of a sudden it started sprouting, and we have had more figs than ever.
Okay, only 15 or so but a great improvement.
What can you do with figs ?
Great to eat on their own, yes.
The old one of with a bit of Parma ham.
But tried this simple dish.
Just figs, sugar & a lemon.
We used eight decent sized figs in a small oven dish
Sprinkle 250/300 grams of castor sugar over them.
Juice of one lemon, half of the grated lemon rind.
Pop in the oven (fairly hot) for about 20-mins, take out and spoon
the liquor over and the rest of the lemon zest.
Pop back in for another 5-mins or so.
Serve with ice cream or clotted cream.
Very rich so don't overdo it.
And dangerous with all those calories!
Any other ideas would be welcome .. for next year.
Hm!
Just thought.
A drop of whiskey or rum added at the end wouldn't go amiss.

[sunshineband]

Peter, that sounds delish 

What does re-tubed mean though?

[mumofstig]

put in a new tub maybe? 

[chrissie B]

you can make fig jam its very nice if honey added , also i like to do a bakewell tart and add halfed figs to it very rich but nice with a dollop of greek yoghurt the thick stuff , try lidl fotr that big tub good price .
chrissie b

[Alastair-I]

Our fig also went into overdrive this year, as well as fig jam/preserve I had a go at tipsy figs this year.

Tipsy figs
Fresh ripe figs
Rum
Sugar

Quarter the figs and place in a clean kilner jar.  Add a cup or more of sugar.  Top up with rum.  Leave as long as you can resist.  Serve with a scoop of mascarpone and drizzled with honey.  I plan on decanting and filtering the rum once the figs are finished.  We tried them last night for the first time, I think the figs have been soaking for about six weeks, maybe a little longer.

To be honest, the tipsy figs have been a by-product of a fig-infused rum spirit idea as something to get started until the first frosts hit the sloes.  I used one cup of sugar to a bottle of rum.  I would be tempted when doing it again to add more sugar (to make a thicker liqueur), and perhaps a vanilla pod for some additional flavour.

[Lewjam]

Figs also make a really nice Chilli Jam - adding roasted figs into a onion/chilli jam mix is loverly.

[PeterP]

Many thanks for all those ideas.
Figs in Chilli Jam .. hm!
Sorry.
Yes, I should have said, re-potted. 

[Alastair-I]

Our fig also went into overdrive this year, as well as fig jam/preserve I had a go at tipsy figs this year.

Tipsy figs
Fresh ripe figs
Rum
Sugar

Quarter the figs and place in a clean kilner jar.  Add a cup or more of sugar.  Top up with rum.  Leave as long as you can resist.  Serve with a scoop of mascarpone and drizzled with honey.  I plan on decanting and filtering the rum once the figs are finished.  We tried them last night for the first time, I think the figs have been soaking for about six weeks, maybe a little longer.

To be honest, the tipsy figs have been a by-product of a fig-infused rum spirit idea as something to get started until the first frosts hit the sloes.  I used one cup of sugar to a bottle of rum.  I would be tempted when doing it again to add more sugar (to make a thicker liqueur), and perhaps a vanilla pod for some additional flavour.

A quick update on the tipsy figs.  The remaining fig-infused rum was strained, sweetened with a couple of dessert spoons of sugar (to a 75cl bottle) and 1/4-1/2 a teaspoon of vanilla extract added.  Despite a very potent smell, it proved a very smooth and easy to drink liqueur (possibly too easy!) with guests last night.  There was a very definite and very pleasant flavour of fig.

I can highly recommend this for surplus figs, it's definitely on the list for next year (changes to the recipe to include adding a vanilla pod and upping the sugar level in the initial stage)..