Fabulous Figs

Produced by Mindi Shapiro Levine

Written by Brett Levine

Food styling by Lily Plauché

Photography by Alison Miksch

Figs may often be described as “common,” but their flavor is anything but. Infused in your favorite beverage, halved, or baked to perfection, these treats can add the perfect hint of sweetness to any dish. Enjoy fig lemonade, fig cobbler, or a fantastic fig salad to rediscover the perfect late-summer fruit.


Fig Salad with Blackberries, Crispy Prosciutto, and Burrata

Serves: 4

¼ cup white balsamic vinegar

1 Tbsp. whole grain mustard

½ tsp. kosher salt

½ tsp. freshly ground black pepper

1 Tbsp. chopped fresh chives

1/3 cup plus 2 Tbsp. extra virgin olive oil, divided

4 ounces thinly sliced prosciutto

5 ounces arugula

8 figs, halved

1 cup blackberries

½ lb. burrata, torn


  1. Whisk together vinegar, mustard, salt, pepper, and chives in a medium bowl. Slowly whisk in 1/3 cup olive oil.
  2. Cook prosciutto, in batches, in 2 tablespoons oil in a large skillet over medium high 2-3 minutes or until crispy, turning occasionally.
  3. Arrange arugula on a serving platter. Top with prosciutto, figs, blackberries, and burrata. Serve salad drizzled with dressing.


Fig Lemonade

Makes: about 4 cups

3 cups coarsely chopped figs

¾ cup granulated sugar

2/3- ¾ cup fresh lemon juice

Ice, for serving

Fresh fig slices, for serving


  1. Combine chopped figs, sugar, and 4 cups water in a saucepan. Bring to a boil over medium high heat; reduce heat and simmer 3 minutes. Remove from heat and let stand 30 minutes. Strain mixture through a fine mesh strainer; discard solids.
  2. Cover and refrigerate 3 hours or overnight. Stir in lemon juice to taste. Serve lemonade over ice garnished with sliced figs.


Fig Cobbler

Serves: 6-8

1 cup all purpose flour

1 cup granulated sugar

2 tsp. baking powder

½ tsp. kosher salt

1 cup milk

1 tsp. vanilla

1 tsp. orange zest

2 Tbsp. orange juice

½ cup unsalted butter

2 ½ cups quartered fresh figs

6 fresh figs, halved

2 Tbsp. sugar


  1. Heat oven to 350F. Place a 10 inch cast iron skillet in oven while it preheats.
  2. Whisk together flour, 1 cup granulated sugar, baking powder, and salt in a large bowl. Whisk together milk, vanilla, orange zest, and orange juice in a small bowl. Add milk mixture to flour mixture, stirring just until combined.
  3. Place butter in hot skillet, swirling skillet until butter melts. Add batter to skillet. Top with quartered figs and fig halves. Sprinkle with 2 tablespoons sugar. Bake 50 minutes or until golden brown. Serve warm or at room temperature.

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