Thought to be the sweetest fruit, figs are also one of the oldest fruits recognized by man. Ficus carica, known to us, as the common fig, originated in northern Asia Minor. Spaniards brought the fig to America in 1520.
The fig tree was mentioned prominently in the Bible and some scholars believe the forbidden fruit picked by Eve was a fig rather than an apple, but it has been around much, much longer than the stories depict. Sumerian stone tablets dating back to 2500 B.C. record the usage of figs. The fig tree can live as long as 100 years and grow to 100 feet tall, although domestic trees are kept pruned to a height of about 16 feet. The fig actually bears its flowers inside the fruit and relies upon wasps to crawl inside to pollinate them. This unique fertilization process is called parthenocarpy.
There are hundreds of varieties of figs, ranging in color from nearly black to almost white, and only the female fruits are edible. The green varieties are normally reserved for drying. Cooked figs were used as sweeteners in lieu of sugar in historical times, and this usage continues today in North Africa and the Middle East. High in potassium, iron, fiber and plant calcium, figs are also used for medicinal purposes as a diuretic and laxative.
Italians have been eating figs for a very long time — figs, together with cheese, bread, and olives, were among the staple foods of the Roman Legions — and many of the immigrants who came to America from southern Italy, where fig trees grow very well, planted trees where they settled, harvesting the bounty in the summer and covering the trees in the winter if it got cold.
Times have changed and most of us have to make do with what we can find in the markets. Figs range from pale green to blackish burgundy red, and should look firm, with a rather voluptuous roundness to them. There should be no whitish sap emerging from the stems, though a drop or two of nectar from the depression at the base of the fig and slight splits in the skin are acceptable. If they’re overripe they become very sweet, but can also begin to ferment.
California is the largest fig producer in the United States, with most of the harvest ending up dried. It takes over six pounds of fresh figs to produce two pounds of dried figs.
Here are the more popular varieties:
• Adriatic: light green or yellowish-green in color with pale pink or dark red flesh. Not as sweet as other varieties. Noted for its pronounced flavor, especially when dried.
• Brown Turkey: medium to large, maroon-brown skin with sweet, juicy pulp. All purpose usage.
•Kadota: medium size, yellowish-green in color, thick-skinned with sweet white to amber-pink pulp. It has only a few small seeds. All purpose usage.
It’s important to keep fresh figs cold to slow deterioration. Use them immediately or store in a plastic bag in the coldest part of your refrigerator for up to two days. Figs can be frozen whole, sliced or peeled in a sealed container for ten to twelve months.
Canned figs will be good for a year in your pantry. Opened canned remainders can be stored in a covered container in the refrigerator for a week.
Though serving them at the end of the meal obviously comes to mind — they are, after all, fruit — they also go very well with thinly sliced prosciutto as an antipasto.
Figs produce protein-digesting enzymes that break down muscle and connective tissue in meat, making them an excellent tenderizer as well as flavor-enhancer.
Fig Equivalents – How to Measure Figs
• 1 pound fresh figs = 9 medium
• 1 pound fresh figs = 12 small
• 1 pound fresh figs = 2-2/3 cups chopped
• 1 pound canned figs = 12 to 16 whole figs
• 1 pound dried figs = 44 whole figs
• 1 pound dried = 3 cups chopped
Dried Figs
Not to worry if you don’t have access to fresh figs. Dried figs are readily available.
Dried figs can be stored in the original sealed package at room temperature for a month. For longer storage, keep them in the refrigerator, six months to a year. Opened dried figs should be transferred to a sealable plastic bag and stored in the refrigerator.
• Dried figs can be used interchangeably with prunes, dried apricots, and dates in most recipes.
• When chopping dried figs by hand with knife or scissors, dip cutting implement into warm water occasionally to prevent sticking.
• When chopping in a food processor, add some of the sugar called for in the recipe to prevent the figs from sticking.
• If dried figs seem hard or too dry, they can be soaked, steamed or poached to restore moisture.
• To separate dried figs that are stuck together, pop them in the microwave for 10 to 15 seconds.
Cooking with Figs
You have probably had figs wrapped in prosciutto or stuffed with gorgonzola cheese as an appetizer. You may have had figs sliced over a salad or cookies with a fig filling. Have you tried figs as an accompaniment to your meat entree?
Fig and Rosemary Pork Pot Roast
6 servings
Ingredients:
- 2 cups dry white wine
- 1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
- 1 tablespoon olive oil
- 1 6-rib blade-end or center-cut pork loin roast, chine bone removed, ribs cracked
- 1 medium onion, chopped
- 1 medium carrot, peeled, chopped
- 1 tablespoon chopped fresh rosemary
- 2 garlic cloves, chopped
- 1 14-ounce can low-salt chicken broth
- 1 tablespoon butter, room temperature
- 1 tablespoon all purpose flour
- 2 tablespoons Dijon mustard
Directions:
Preheat oven to 300°F. Bring wine and figs to boil in small saucepan. Remove from heat and let stand until figs soften, about 15 minutes. Drain figs, reserving wine and figs separately.
Meanwhile, heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pot and cook until browned on all sides, about 8 minutes total. Transfer pork to platter.
Add onion and carrot to the same pot. Cover and reduce heat to medium-low. Cook until onion is golden brown, stirring occasionally, about 8 minutes. Stir in rosemary and garlic; sauté 1 minute. Add broth and reserved wine.
Return pork to pot, meat side down. Bring to boil. Cover and transfer to oven. Bake until a thermometer inserted into center of roast registers 150°F, about 1 1/2 hours. Add figs during the last 10 minutes of roasting,
Transfer pork to cutting board. Using slotted spoon, transfer figs to small bowl. Tent pork and figs with foil to keep warm. Spoon fat from surface of sauce. Bring sauce to boil. Stir butter and flour in medium bowl to blend. Whisk 1 cup sauce and mustard into butter mixture. Whisk mustard-butter mixture into sauce in pot. Boil sauce until thickened and slightly reduced, about 8 minutes. Season to taste with salt and pepper.
Transfer pork to platter, surround with figs, and pour sauce over. Carve pork between rib bones.
Note: You can use a center-cut pork loin roast (the most commonly available cut), but for a more moist roast ask your butcher for a six-rib blade-end pork loin roast. This cut isn’t stocked by many markets, so be sure to order it in advance.
Lamb Chops with Fresh Herbs and Roasted Figs
6 servings
Ingredients:
Lamb Chops
- 1 tablespoon chopped fresh rosemary
- 4 teaspoons chopped fresh thyme
- 4 teaspoons chopped fresh marjoram
- 2 2-pound racks of lamb, trimmed of fat and sinew
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 2 tablespoons grapeseed oil
Directions:
Combine herbs in small bowl. Rub lamb with olive oil, half of chopped herbs, and garlic; cover and chill overnight.
Preheat oven to 425°F. Heat grapeseed oil in large skillet over medium-high heat. Sprinkle lamb with salt and pepper; sear until brown on both sides, 5 minutes total. Transfer lamb to large rimmed baking sheet; roast to desired temperature, about 20 minutes for medium-rare. Transfer lamb to cutting board; let rest 5 to 10 minutes. Maintain oven temperature; reserve baking sheet for figs.
Roasted Figs
- 12 ripe Kadota figs, halved lengthwise
- 16 sprigs lemon thyme or regular thyme
- Extra-virgin olive oil
Directions:
Place figs and thyme sprigs on baking sheet. Sprinkle with remaining herbs and drizzle with extra-virgin olive oil. Roast in oven at 425°F for 10 minutes.
Cut lamb racks into individual chops; arrange on plates and place figs alongside.
Chicken with Figs and Port Sauce
The figs for the sauce need to marinate overnight, so start one day ahead.
4 servings
Ingredients:
- 12 ripe black Mission figs
- 1 1/4 cups ruby Port
- 3 bay leaves, divided
- 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached
- 18 slices prosciutto (about 12 ounces)
- 2 tablespoons butter or Smart Balance blend, divided
- 1 tablespoon olive oil
- 1 cup chopped shallots
- 3 garlic cloves, chopped
- 3 plum tomatoes, seeded, chopped
- 1 celery stalk, chopped (about 3/4 cup)
- 2 teaspoons ground coriander
- 2 cups (or more) low-salt chicken broth
Directions:
Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.
Sprinkle chicken with salt and pepper. Wrap 3 pieces of prosciutto around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 1 tablespoon butter and the olive oil in a large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes. Add 1/4 cup Port from fig marinade. Return chicken to pot. Add 2 cups chicken broth. Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.
Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs; cover and set aside.
Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve with figs in Port sauce.
Roast Beef with Mushroom-Fig Sauce
8 servings
Ingredients:
- 2 1/2 pound beef eye round roast
- ½ teaspoon kosher salt or sea salt
- ½ teaspoon cracked black pepper
- 1 tablespoon olive oil
- 8 ounces fresh cremini, stemmed shiitake, or button mushrooms, sliced
- 2 tablespoons finely chopped shallot or sweet onion
- ½ cup dry red wine or port wine
- 1 tablespoon Dijon-style mustard
- 1 teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- ¾ cup lower-sodium beef broth
- ½ cup chopped, stemmed dried figs
- Fresh rosemary sprigs
Directions:
1. Preheat oven to 325 degrees F. Trim fat from meat. Sprinkle meat with the salt and pepper, rubbing in with your fingers.
2. Place meat on a rack in a shallow roasting pan. Insert an oven-proof meat thermometer into center of roast. Roast, uncovered, for 1-1/2 to 1-3/4 hours or until thermometer registers 135 degrees F (it is not recommended to roast an eye round roast past medium-rare). Cover meat with foil and let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145 degrees F.
3. Meanwhile, in a large skillet heat oil over medium heat. Add mushrooms and shallot to skillet. Cook over medium heat for 5 to 8 minutes or until mushrooms are just tender and lightly browned, stirring occasionally. Remove from heat and add wine to the skillet. Return to the heat and bring to boiling; boil gently, uncovered, for 3 minutes or until wine is reduced by about half. Whisk in mustard and 1 teaspoon rosemary. Add broth and figs. Bring to boiling; boil gently, uncovered, about 10 minutes or until liquid is slightly thickened and reduced by about one-third.
4. Thinly slice meat and serve with mushroom-fig sauce. Garnish with rosemary sprigs.
Luis Meléndez, Still Life with Figs and Bread, 1760s, oil on canvas, National Gallery of Art, Washington,
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Ferrara’s Bakery & Cafe in New York City, one of the more well known Italian bakeries in America
Rich Italian dessert recipes are known around the world. They rank right up there with the French creations. Any cook interested in preparing delicious desserts will tell you of their favorite tiramisu recipe.
Decadent, flavorful and classic: Italian desserts have it all. These delicious desserts also have a long history, and many of the items on your favorite Italian restaurant’s menu have been around for ages.
Here in the United States most of us think that desserts were devised for our pleasure and, if we have a good meal, we must have a luscious dessert at the end. The Italians reserve these luscious desserts for only special times of the year. Typically they serve fresh fruit and maybe a piece of robust cheese at the end of a meal. Perhaps this comes from their early history of not having regular access to sugar and using much less sugar in their recipes than American cooks.
It is all the fresh ingredients, like cream and cheese, which make Italian desserts so delicious. For example, a dessert originating from Florence is Zuccotto, a semi frozen dessert of ice cream, cake and brandy, that is made in a cone shaped mold. The Panforte recipe is a traditional dessert with a spicy flavor containing fruits and nuts like a fruitcake. This recipe originated in the Tuscany region and, after it was baked, the cake was used as a tax payment to the monks. It is similar to Panettone, a sweet bread made at Christmas time. Biscotti, which are now considered by many to be a gourmet dessert, also originated around this time, although the original versions were less complex than those of today.
Italian dessert recipes are broken down into two groups. The ancient or the oldest of the sweets that were derived from bread recipes. A little honey or fruit was added to sweeten bread recipes. Later came the more modern recipes, when sugar became plentiful. Italy began producing milk, eggs, honey, and almonds. These, along with added sugar, turned out sweet creamy desserts like Italian cheesecake, Panna Cotta, Cannoli and Italian cream puffs.
As sugar became affordable to more home cooks, a new range of Italian dessert recipes appeared, such as Tiramisu, Rum Cake and Cassata Cream Cake. These old-fashioned cakes were made with ricotta or mascarpone cheese. Italian ice is refreshing and popular and is similar to a snow cone, except Italian ice cream is frozen after the fruit juice is added to the water. Italian ice dates back to the time of Nero.
The history of Italian desserts, also, reveals that torrone dates back to Roman times when it was used in religious ceremonies. This nougat confection is made with egg whites, nuts, and honey and is popular all over the Mediterranean.
Chocolate is often used in Italian cookie recipes and some of the most famous ones include Baci, which is a dark chocolate “kiss” filled with hazelnut cream and Gianduiotto, which is a combination of hazelnuts, sugar, and cocoa. Chocolate has been layered with cream and espresso in the Torino region of Italy since 1763. Today, chocolate is one of the most popular additions to Italian recipes.
Italian desserts continue to be made throughout Italy, and the various regions of the country have their own specialities. Italian American immigrants have made changes to the classic desserts with some delicious results. For example, since mascarpone cheese was not as common in America, many desserts began to use ricotta cheese more frequently in desserts such as cannoli and cheesecake. Despite these changes, Italian desserts are still outstanding and their long historical significance makes them even more appealing to many Italian American families.
Like all countries, Italy has its own Italian food customs. Special days of the years, especially Easter and Christmas, are times to bring out all the Italian desserts. All holidays are celebrated with special foods. Italian Easter food always consists of a traditional Easter pie. Each family has its own unique recipe and each one discusses it with friends and neighbors. For these special days most desserts are made at home but they are, sometimes, purchased in the local pastry shop (or pasticceria). The art of pastry making has been passed down and Italian chefs are renowned for their skills.
An Authentic Bakery Version of Italian Rum Cake
My Version of Italian Rum Cake
Once A Year Italian Rum Cake
Italian rum cake is a traditional Italian dessert often purchased at an Italian bakery and served on birthdays or other special occasions. It is a stunning four layer creation that is flavored with rum, filled with alternating layers of vanilla and chocolate (pasticciera) pastry cream, topped with whipped cream icing, and garnished with almonds. I developed my recipe, below, because I am not a fan of the typical rum cake and because my family has shown a preference for this cake at Italian restaurant dinners, I decided to experiment. Since my version of the” Italian Rum Cake” is still very rich and decadent, I only make it once a year, usually for my husband’s birthday. No other cake comes close to this for him.
Ingredients:
For the layer cake:
- 1 2/3 cup sugar
- 1 stick unsalted butter, softened
- 1 tablespoon vanilla extract
- 3 eggs
- 2 1/4 cup all purpose flour plus 1 tablespoon flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 cup finely ground hazelnuts (almonds can be used if you cannot find hazelnuts)
- 1/2 cup rum
For the cake filling:
- 1 cup Nutella (chocolate hazelnut spread)
- 8 oz. mascarpone cheese
For the topping:
- 2 cups heavy cream (whipping cream)
- 1 cup powdered sugar
- 1/4 cup rum
- Shaved chocolate
Directions:
Preheat oven to 350 degrees F. Coat the bottoms of two 9 inch round cake pans with cooking spray – don’t spray the sides of the pan. Line the bottoms of the pans with wax paper circles cut to fit. Spray paper with cooking spray and dust with 1 tablespoon flour. Set aside.
For the layer cake:
In an electric mixer beat together the sugar, butter and vanilla for 5 minutes. This is important- do not cut the time down.
Add eggs one at a time beating well after each addition.
In a separate bowl whisk together flour, baking powder and salt.
Add 1/3 of the flour to the sugar mixture alternating with 1/3 of the milk. Repeat until all flour and milk are incorporated ending with flour.
Stir nuts in on low speed.
Pour evenly into pans and bake for 30 minutes or until a cake tester comes out clean.
Do not overbake or the cake will be dry. Cool 10 minutes and remove layers to a cooling rack and carefully peel off the paper. Cool thoroughly.
Place layers on kitchen towels and cut each in half horizontally. Drizzle each of the four layers with the rum and let sit for awhile.
For the filling:
Beat together the Nutella and the mascarpone cheese until very smooth.
Spread evenly on top of 3 cake layers.
For the topping:
Whip the cream until very stiff. Add powdered sugar and blend. Add rum on low speed.
To assemble:
Place one layer covered with filling (filling side up) on a cake plate and top with remaining layers ending with the unfrosted layer on top. Completely cover the cake with the whipped cream mixture.
Chill in the refrigerator for several hours. Just before serving decorate the the cake with chocolate shavings.
Italian Desserts
The rest of the year – try one of these healthier Italian dessert recipes for your next special occasion.
Sweet and Savory Taralli Cookies
Italian Cookies
Italian Taralli cookies are a great example of Italian baked goods. These crunchy, curly cookies can be sweet or savory. They can be plain or with fruit or nuts and they might also contain spices like fennel or anise. You can find Italian Taralli cookies all over southern Italy but they are especially popular in Puglia. These light-flavored, not very sweet, cookies make an appearance in Italy on birthdays, anniversaries, graduations, and Christmas because most Italians associate them with these events. Everyone has their own preferences as to what to eat on these occasions but taralli are really good and, if you have not had them before, you will be impressed with them for sure. You can frost them if you want to, using any frosting recipe to do this.
Another characteristic that makes Italian Taralli cookies wonderfully unique is their shape. These cookies come in different shapes but the most common ones are rings. There is no reason for making them this shape – it is purely traditional.
Sweet Taralli Cookies
Makes 2 1/2 dozen
Ingredients
For The Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sugar or 1/4 cup light sugar alternative
- 1 large egg or 1/4 cup egg substitute
- 1/2 cup extra-virgin olive oil
- 1/2 cup Marsala wine
- Zest of 2 oranges
For The Icing
- 2 tablespoons milk
- 1 tablespoon orange juice
- 1 cup confectioners’ sugar
Directions
Preheat the oven to 375 degrees.
In a mixing bowl, whisk together the flour, baking powder, orange zest and salt.
In a separate larger bowl, whisk together the sugar and egg until well combined. Stir in the olive oil and wine. Slowly add the flour mixture until well combined, kneading slightly until the dough is easy to handle and medium-soft.
On a clean surface, use your hands and roll the dough into 1/2-inch-thick, cigar-like rolls. Cut each cigar into 6-inch pieces, folding each piece into a loop-shape. Press the dough with fingers to seal together. Place on a parchment-lined rimmed baking sheet.
Bake for 15 to 20 minutes or until slightly golden. Remove to a cooling rack and cool completely.
If you wish to ice them, whisk 2 tablespoons of milk and 1 tablespoon of lemon juice into 1 cup confectioners’ sugar. It should be the consistency of thick whipping cream. Dip one side of the cookie in the glaze and let dry. For special holidays the cookies are decorated with sprinkles.
Savory Fennel Taralli 
Ingredients:
- 2 teaspoons salt
- 1 envelope active dry yeast
- 3/4 cup warm water
- 3 cups all-purpose flour
- 1/4 cup extra virgin olive oil
- 1 tablespoon black pepper
- 1 tablespoon fennel seeds
Directions:
Pour the water into a bowl and whisk in the yeast. Whisk in the oil.
Put the remaining ingredients in the bowl of a food processor fitted with the steel blade. Pulse several times to mix. Add the liquid and pulse again until the dough forms a ball. Let the processor run continuously for about 10 seconds to knead the dough.
Invert the dough to an oiled bowl and carefully remove the blade. Turn the dough over so that the top is oiled and cover the bowl with plastic wrap. Let the dough rise at room temperature until in doubles in bulk, about an hour.
After the dough has risen, scrape it out of the bowl to a lightly floured work surface and use a bench scraper or knife to cut it into two equal pieces. Roll each piece of dough under the palms of your hand to a 15″ length and cut each into 1″ pieces to make 30 equal pieces in all.
One at a time, roll each piece of dough under the palms of your hands, into an 8″ strand. Join the ends together to make a circle, pressing firmly to seal. Line up the formed taralli on a lightly floured work surface or floured baking sheets, making sure they do not touch each other.
Set the oven racks in the upper and lower thirds of the oven and preheat to 350°F. You will need two baking sheets with cooling racks (see picture of baking pans in this post).
Fill a large pot (such as the one in which you would cook pasta) 3/4 full with water. Bring the water to a full rolling boil. Set one of the baking sheets on the stovetop next to the pan of boiling water. Drop the taralli, 6 or 8 at a time into the boiling water and remove them with a skimmer as soon as they float to the surface. Arrange them about an inch apart in all directions, on the prepared baking sheet with rack.
Bake the taralli about 30 minutes, rotating from the upper third of the oven to the lower third, and vice versa, midway through the baking. Continue baking the taralli until they are golden and crisp. Remove from the oven and cool to room temperature on the cooling racks in which they were baked.
(Makes 30)
Italian Cakes
Cornmeal was introduced to Italy around 1600 through commerce with Asia. Cornmeal is used throughout Italy to make polenta and is also traditionally added to dessert cakes and other baked goods.
Torta Di Meliga (Italian Cornmeal Cake)
Ingredients:
- 1 cup chopped blanched almonds
- 1 cup yellow cornmeal
- 1/4 cup all purpose flour
- 1/2 cup sugar or 1/4 cup light sugar alternative
- Pinch of salt
- 4 ounces melted butter or Smart Balance Blend
- 1 tablespoon powdered sugar
Directions:
Preheat oven to 400F. degrees.
Combine in a mixing bowl almonds, cornmeal, flour, sugar, salt and butter.
Spray a 9 inch springform pan with cooking spray; spread dough in pan.
Bake 30 minutes or until golden brown; let cool slightly and remove sides of pan.
Let cool completely and sift powdered sugar over top. Serve with fresh fruit.
Italian Plum Cake
Italian Plums
Ingredients:
- 1 cup unblanched almonds
- 1/2 cup sugar or 1/4 cup light sugar alternative
- 1/3 cup flour
- 1/8 teaspoon salt
- 2 large eggs (1/2 cup egg substitute also works)
- 1/2 cup milk (low-fat is fine)
- 4 tablespoons butter or Smart Balance Blend, melted
- 2 pounds Italian plums or regular plums if your market doesn’t carry Italian plums
Directions:
Preheat the oven to 350ºF. Spray a 10-inch springform pan with cooking spray.
Put the almonds and the 1/2 cup of sugar (or sugar alternative) in a food processor.
Pulse until the almonds are finely ground.
Add the flour and the salt and pulse once more.
Transfer this to a mixing bowl.
Beat the eggs with the milk then add the butter.
Add the egg mixture to the flour almond mixture. And mix until the batter is smooth.
Pour the batter into the springform pan and smooth with a spatula.
Pit the plums and slice in thick wedges.
Place the plum slices in a circle pattern on top of the batter.
Bake for 40 to 45 minutes, until the top begins to brown. Remove to a cooling rack and let rest 10 minutes.
Take a butter knife and go around the circumference of the pan. Open the clip of the pan and carefully lift up the rim. Cake can be served warm.
Italian Fruit Desserts
Italian fruit dessert are served at the end of a meal; they are very popular all over Italy.
Stuffed Figs 
Ingredients:
- 4 ripe even sized figs
- 1/4 cup sugar or 2 tablespoons light sugar alternative
- 1 cup skim ricotta cheese
- 2 tablespoons amaretto liqueur
- 4 shelled whole almonds
Directions:
Cut fig from top to bottom in half: DO NOT CUT ALL THE WAY THROUGH.
Cut fig the same way through the halves making 4 quarters still hooked together.
Then cut all the way through 1 of the cuts.
Now you can open the fig and have 4 sections still hooked together. See picture in post.
Combine in a mixing bowl the sugar and ricotta cheese and beat together (with hand mixer) until mixture is light.
Add amaretto and fold lightly into cheese mixture.
Spoon 1/4 cup mixture into the center of each opened fig and top with an almond.
Balsamic-Macerated Strawberries with Basil 
Ingredients:
- 2 lb. fresh strawberries, rinsed, hulled, and sliced 1/8 to 1/4 inch thick (about 4 cups)
- 1 tablespoon granulated sugar
- 2 teaspoons white balsamic vinegar
- 8 to 10 medium fresh basil leaves
- Frozen yogurt, optional
Directions:
In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.)
Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
Portion the strawberries and their juices among four small dessert dishes and scatter with the basil to garnish. Top with a spoonful of frozen yogurt.
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