We had an early warm spell this year in March and April, giving a boost to fruit crops in our area. That includes my honey fig tree, which produced several dozen figs, and is on it’s way to a second crop–if fall weather lasts long enough to ripen them.
In Sulmona, Italy our landlady for a few weeks, Signora Giusseppina, brought us bags of fresh figs and hung them on our door. They were dark, purplish and dripping sweetness. I’m in a different climate, and my honey figs are pale green even when they ripen.
The figs I have already picked are delicious, and here’s my favorite way to prepare them: Wash them off, trim off the stem, and cut in half from stem to base. The skin is edible, and pretty difficult to remove from a ripe fig. 
Melt two or three tablespoons of butter in a pan on medium-high heat, and place the figs cut side down in the butter. Let them fry until they begin to brown. It won’t take long.
Turn the heat down a smidge, and add a little orange juice. Just a couple of tablespoons, from a fresh orange if you have on (though I am not a purist about it). Let that sizzle in the pan for another couple of minutes.
Now spoon those babies out onto a plate and eat them. I especially love them for breakfast, dessert, or as a side with lunch or dinner. In other words, anytime at all!
Now I would like to find a savory fig recipe–so, readers, what do you suggest?
