Michelle Darmody: How to use figs when baking
I got seduced recently in our local fruit and vegetable shop by a large tray of figs. They looked so good I bought the lot and realised on returning home that I may have been a little over zealous. I had to create fig based recipes for the rest of the week. But figs are a handy ingredient that crosses over from sweet to savoury very well.
A fig salad with a balsamic reduction is very tasty, or a tart made with ricotta, similar to the one here but omitting the sweetness and adding some Parma ham instead, is a great pre-dinner starter.
