Baked Figs with Gorgonzola

By The Culinary Chase | May 29, 2011 |

My husband was never a big fan of figs mainly because he had only tried the dried version. A few years ago I presented him with fresh ones and he was amazed at their taste (sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin and the crunchiness of their seeds). Figs are one of the highest plant sources of calcium and fiber. There are more than 150 varieties of figs but the most popular ones are: Black Mission: blackish-purple skin and pink colored flesh, Kadota: green skin and purplish flesh, Calimyrna: greenish-yellow skin and amber flesh, Brown Turkey: purple skin and red flesh, Adriatic: the variety most often used to make fig bars, which has a light green skin and pink-tan flesh.

Look for figs that have a rich, deep color and are plump and tender, but not mushy. They should have firm stems and be free of bruises. Smelling figs can also give you clues into their freshness and taste. They should have a mildly sweet fragrance and should not smell sour (may be spoiled). Figs taste better at room temperature so take them out of the fridge 30 minutes before consuming.

Serves 6
adapted by Armando Percuoco from Neil Perry – Fresh And Fast

12 thin slices prosciutto or cullatello
12 fresh figs
1 tablespoon butter
425g cream
220g Gorgonzola

Preheat oven to 200c (400f). Wrap one slice of prosciutto around the middle of each fig. Melt butter, cream and Gorgonzola together in a saucepan over a low heat. Place figs in an oven-proof dish, pour cream sauce over and cover dish with foil. Bake for 7 minutes. Remove foil and bake for one minute. Place two figs on each serving plate and pour sauce over.

The Culinary Chase’s Note: I love the sweetness of the figs and saltiness from the cheese…a perfect combination! The prosciutto slices I bought were a bit wide so I trimmed about an inch off the edge (lengthwise). Next time I won’t cover the figs and let the prosciutto crisp up a bit.  Delizioso!

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7 Comments

  1. Stephen on May 29, 2011 at 17:36

    This looks so tasty. I have problems finding figs in Tehachapi. I bet the sweet fig and the saltiness from the cheese and prosciutto are a great combo.



  2. The Culinary Chase on May 29, 2011 at 17:50

    Thanks Stephen! I had to look up Tehachapi as I didn’t know where that was. Figs are a real treat and lovely alone, in salads or in stuffings. Cheers!



  3. pierre on May 30, 2011 at 07:26

    hello heather
    figs and ham that reminds of Italy

    thanks pierre



  4. Linda Shapiro on May 30, 2011 at 18:13

    This looks wonderful! Are the figs quartered lengthwise ? — sorta looks like it in the photo and would allow the sauce to seep in too.



  5. The Culinary Chase on May 30, 2011 at 19:03

    Hi Pierre…this is an Italian dish so you are correct in saying it reminds you of Italy! 🙂

    Thanks Linda, and yes, I made 2 cuts about a 1/4 of the way down from the top to allow the sauce to bake inside the fig. Cheers!



  6. Kaitlin DH on May 30, 2011 at 19:09

    These photos make my mouth water!



  7. The Culinary Chase on May 31, 2011 at 15:22

    Thanks Kait! Easily made and I’m sure you’ll enjoy it.