The Fig: Sweet. Succulent. Sensual.
One of the “Seven Spices of Israel” and referenced in many religious texts as a sacred fruit, the fig (Angeer), is rich in nutrition and history.
For centuries, figs have been referenced in mythology and traditional medicine as a powerful sexual supplement. While they have yet to be adequately studied as an aphrodisiac in humans, some animal studies show figs can increase sperm count and motility. Additionally, they are a great source of dietary fiber, vitamin B6, copper, potassium, calcium, manganese, and the antioxidant vitamins A, C, and E.
The fig offers a unique combination of textures – chewy flesh, smooth skin, and crunchy seeds. California figs are typically harvested June through September. European varieties are available into the fall months. The majority of figs are dried fruits that can be enjoyed anytime of the year.
When selecting dried figs, they should be plump and soft. They will keep for long periods in a cool, dry place. When choosing fresh figs, which are beautifully delicate, select those with deep color, little bruising and sweet fragrance. Keep them in the fridge and plan to eat them in one or two days; don’t wash until ready to eat. If figs are not yet ripe, keep them at room temperature to ripen.
Figs can add a sweet sensation to just about any dish. But the high fiber can produce a laxative effect, so don’t over do.
Roasted Fig and Goat Cheese
You and your partner will swoon over the delectable combination of sweet, ripe fig filled with creamy goat cheese and drizzled with tangy balsamic and honey. All natural and gluten free, perfect for a romantic appetizer or healthy snacking after a little love in the afternoon!
12 Black Mission figs, halved vertically
1 Tbs unsalted butter
3 Tbs balsamic vinegar
3 Tbs honey
2-3 ounces fresh goat cheese
Flaky sea salt, to taste
Preheat the oven to 400 degrees F.
While the oven preheats, melt the butter in a small saucepan, along with the balsamic vinegar, honey, and a hefty pinch of salt. Bring to a boil, then reduce to a simmer and cook about 5 minutes, or until slightly thickened.
Place the figs, cut side up, in a baking dish the size of a pie pan. Top each fig half with a 1/2 tsp to 1 tsp of goat cheese. Drizzle the balsamic vinegar syrup over the figs.
Roast in the oven until very soft, 10 to 15 minutes.
Arrange on a platter and sprinkle with flaky salt.