Stewed Figs

By , December 7, 2012


If you find yourself with some fresh figs on hand, try stewing them. They’re a nice little treat.

Cut them into pieces, and cook in a saucepan with a bit of water. Add a good squeeze of fresh orange juice if you like, and maybe a quick dash of salt.

Simmer, covered, until the figs are tender and the water is nearly gone — about 15-20 minutes.

I tossed a sprig of fresh rosemary into this batch. It added a nice flavor but don't use too much or let it cook for too long or it will impart a bitterness.

Serve plain… or topped with pepitas… alongside yogurt… or on a salad.


4 Responses to “Stewed Figs”

  1. pedritxes says:


    I like this recepy I shall try it next summer we dont have fresh figs now in Spain.

    Happy Christmas and best wishes for New Year.

    Josefina from Barcelona

  2. snowpeas says:

    I LOVE figs!!! I am going to try this! You come up with such yummy and yet easy things! <3<3

  3. Trish says:

    Yum…I love figs!

  4. Baysider says:

    A real winner! This is one of the best and easiest fig recipes I’ve tried, and we are overrun with them now so it’s welcome. The rosemary is a sophisticated accent we loved. I did not add water, but shaved lemon slices and the orange juice.

Leave a Reply

The Herbangardener is powered by WordPress