I’ve got two fig recipes lined up for this week because this is it, high fig season, and you need to grab them while you can.  Green  black, brown, it doesn’t matter, they’re all awesome.   Figs are delicate creatures and that’s part of their charm.  They don’t keep or travel well so stores only carry them right at the height of their short season.  Fresh figs aren’t anything like the dried version, and they are a world away from Fig Newtons, which I’m embarrassed to say is the main way I knew them most of my life.  The fresh fruit has a lush berry like quality — but probably the biggest draw is its unique and complex texture: a mix of soft chewy flesh, smooth skin, and tiny crunchy seeds.   Don’t let them pass you by.

This recipe comes from our friend James.  James’ mother is from Turkey and his dad is from southern Russia and he’s full of fascinating recipes from both cultures.  He made this fresh healthy dessert for us when he came over the other night to teach me how to make his mothers version of borscht.  That’s coming up in a future post but I didn’t want to wait on the figs.  If you can’t find them at your regular store, check Whole Foods or Trader Joe’s.

Figs are a traditional dessert all over the Mediterranean, but especially in the Middle East, where they originated.   They are so naturally sweet and luscious that they require very little fooling with.   James says they’re often served lightly poached  like this, along with Turkish Coffee after dinner.

In true Minimal Monday style, this is less a recipe and more a figgy free for all.  There are any number of ways you can do this, including ditching the whole poaching idea and just shoving your (clean) finger into the top of the ripe fig to make a cavity for some freshly whipped cream, clotted cream, or creme fraiche, which is exactly what we did for our second helping.