Jul 24, 2012

For the Birds

We went on vacation recently.  Had to schedule it right in the middle of prime fig time.

I hoped that there would still be some left when we returned.  Last year (after fig season, naturally) I came across a recipe for Figs Royale.

Been dying to try it ever since.

So I had to have a serious talk with the birds.  Make a pact.  They could have all the figs they wanted from the tip-top of the tree so long as they left the lower ones for me.

We discussed.  Negotiated.  Tip-top of the tree--where exactly is that line drawn?  They found loop holes.  There was some cheating.

Birds are not really known for good sense.  Or moral or ethical strengths.
Turkey.  Silly goose.  Vulture.  Chicken.  Cuckoo. Bird brain. Flipping the bird. For the birds.
Angry birds.

Luckily there were plenty of figs to go around this year and I came home to just enough left on the tree.

The first step is to plump up the figs by simmering them in water.

Makes more room for filling them with pecans and honey.

Bake in a bath of port wine.  Top with fresh whipped cream and serve.

This was really good.  Like eating baklava with my aunt.  Like touring wineries with The Husband in the Texas Hill Country.  Like summer.  Not at all for the birds.

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Figs Royale
adapted from From Woodstoves to Microwaves*

about 2 dozen fresh figs
1 cup water
heaping 1/4 c finely chopped pecans
1 1/2 Tbsp honey
1/2 cup port wine
between 1/4 and 1/2 cup whipping cream, whipped

Place figs and water in a saucepan.  Cover and simmer for about 20 minutes, until figs plump up.  Drain and cool.  While the figs cool, combine the pecans and honey in a small bowl.

Preheat oven to 325.  When cool enough to handle, make a slit in each fig.  Fill each with the pecan mixture and place in a baking dish.  Pour the port over the figs.  Bake for about 15 minutes, basting often with the port.

Serve figs in small bowls, spooning some of the port over each serving.  Top with whipped cream.

*From Woodstoves to Microwaves...Cooking with Entergy is a cookbook my grandpa gave me. It was published in 1997 by the electric company in New Orleans. It's more than a cookbook, it's New Orleans food history. The cookbook is a collection of recipes that Entergy mailed alongside it's customer's bills and used in cooking demonstrations (to show people how to use modern appliances). Recipes that reflect what the people of New Orleans eat and have eaten for many years. The introduction to From Woodstoves to Microwaves explains:
"...this cookbook is a reprint of...many recipes that are, in many respects, the essence of this city. These are as much an archive of New Orleans' culture and community as any work of history or anthropology. And with the history comes a little lagniappe--the opportunity to taste New Orleans."

One of my favorite dishes, Catfish Divan, comes from this book.

Linking this week with:

Photobucket Photobucket
 Hearth and Soul blog hop at Premeditated Leftovers
Love Bakes  Good Cakes
Nap-Time Creations
White Lights on Wednesdays
Miz Helen’s Country Cottage
Gallery of Favorites
BWS tips button
Freedom Fridays slice of southern button Seasonal Sunday Teapot copy


  1. that looks delicious

  2. Looks yummy...our birds didn't want to negotiate. Neither did squirrel. the robbed us blind. : )

  3. My grandparents had fig trees, but I don't think I've eaten figs since I was a kid. This looks super yummy

  4. Anonymous7/25/2012

    Thank you for stopping by Pride in Photos yesterday. Wow...you cook with figs...that is amazing. This is something I have never done and you made it very humerous with the angry birds...enjoyed it.

  5. maybe I was wrong not to negotiate with the critters for my corn. Bummer, I'll have to try that for the next few ripening rows! :) The figs look yummy and interesting. I don't thing I've ever had figs in any other form other than fig bars :)

  6. Oh, dear! A perfect treat for a fig freak like me! I am a new follower on GFC. Patsy

  7. Anonymous7/26/2012

    Wow, sounds great! Thanks for linking up at TFF. Sarah

  8. What a beautiful Fig dish, we would really enjoy this because we love figs. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. now I like that Fig recipe, a whole lot - would love to have me a fig tree... have ya tried a net? A neighbor said it works pretty good...

  10. I Love Figs! Too bad the season seems so short - I crave all year long! Your Fig Royale dish looks amazing. Visiting from Freedom Friday :)

  11. I'm so glad that the birds left you enough figs to make this wonderful recipe! (I have similar negotiations with our squirrels over the bulbs I plant - I feed them nuts, they leave the bulbs alone. There is some cheating there too.) The honey and port would give such a gorgeous flavour, and your pictures of the dish look just beautiful.

  12. My grandparents from Italian were determined to keep fig trees in the Northeast US even though the climate is too harsh. Every winter they would sever 1l2 of the tree's roots and bury it in the ground or cover the tree with a shed to keep it warm. Needless to say, figs are very special to me.

  13. I have never cooked with figs but this looks like a great recipe!

    Thanks so much for linking up at Mealtime Monday! Can't wait to see what you link up tonight!


  14. Figs are my fav!! and this recipe looks and sounds tres yummy! have never had this ... thanks for sharing the how to!! visiting from Seasonal Sundays..HHL

  15. Wow, these looks so great and so simple. I love the idea of whipping cream instead of cheese. Thank you for linking to Foodtastic Friday!

  16. Oh, my! This looks so good. I could probably count on one hand the number of times I've had figs .... they were so good. Thank you for sharing at "All my Bloggy Friends" ... I can't wait to see what you share tomorrow!

  17. Thanks for sharing this delishhh recipe on Southern Sundays. Love this dish!


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