If you are so lucky as to spot fresh figs at the market, grab them immediately. There's no guarantee that they'll still be there next time, and fresh figs are a seasonal treat not to be missed.

Fresh figs bear little resemblance to their dried counterparts. When fresh, these fruits have a soft, custard-like texture offset by tiny pops of juicy seeds. Both the purple-skinned Mission figs and the green-skinned Calimyrnas have a light, floral sweetness that makes them equally at home in sweet or savory dishes.

Ripe figs should feel like water balloons about to burst. If you see a few splits in the skin near the stem or little beads of milky juice, these are signs of perfection. Eat these fruits immediately while standing over the sink. The others can be added to salads, made into tarts, stuffed with soft goat cheese, or simply sliced into a bowl of yogurt for breakfast.

Look for figs in the early fall through the start of the colder weather. You'll find them at farmers markets in warm coastal regions and at gourmet markets everywhere else.

 

Fig and Prosciutto Grilled Cheese Sandwiches

Fig and Prosciutto Grilled Cheese Sandwiches

Serves 4.

8 thick slices hearty sandwich bread

Grainy mustard

Extra-sharp cheddar cheese, sliced very thinly

8 fresh figs, stemmed and sliced into quarters

4 slices prosciutto

1-2 teaspoons butter

Spread a little mustard on the both slices of bread. Top one of the pieces with a layer of cheese. Add a layer of figs on top of the cheese. Drape a slice of prosciutto over the figs. Top with another layer of cheese and the other slice of bread.

Assemble the remaining sandwiches in the same manner.

Warm a wide, flat skillet over medium-high heat. Melt the butter and spread it around with a spatula. Set two of the sandwiches in the pan. Rub the top slice of bread from each sandwich in the melted butter and invert it back onto the sandwich. This ensures an evenly toasted sandwich without adding more butter and making the sandwich greasy.

Cook the sandwich for 3-5 minutes on each side until the bread is golden and the cheese has melted. Take care when flipping the sandwiches to keep the figs from falling out the sides; once the cheese starts melting, it will hold the figs in place. Turn down the heat slightly if the bread starts to become too toasted before the cheese is fully melted.

Repeat with the remaining sandwiches and serve immediately.

 

Honey-Roasted Figs with Yogurt Panna Cotta

Honey-Roasted Figs with Yogurt Panna Cotta

Serves 4-6

For the Panna Cotta:

2 tablespoons water

1 tablespoon lemon juice

2 teaspoons gelatin

1 1/2 cup heavy cream

1/2 cup white sugar

1 1/2 cup plain yogurt, whole or 2 percent

Pinch salt

For the Figs:

1 pound fresh figs, stemmed and sliced into quarters

1/4 cup honey

Prepare the panna cotta at least three hours ahead of serving, or up to the day before. Have ready four to six cup-sized ramekins, wine glasses or other small serving dishes.

Combine the water and lemon juice in a small dish. Add the gelatin and stir until it resembles applesauce.

Warm the heavy cream in a small saucepan until bubbles form around the edges. Add the sugar and whisk until the sugar dissolves and the cream is bubbling again. Off the heat, whisk in the yogurt and salt.

Stir a few spoonfuls of the warm yogurt base into the gelatin to loosen it, and then pour it into saucepan. Whisk until all the gelatin has dissolved. (Gelatin works best if whisked into a warm base, so heat the yogurt base again if it has cooled.)

Divide the mixture between the serving dishes. Tap the dishes against the counter to force out the air bubbles. Place them, uncovered, in the refrigerator to set for at least three hours. If serving the panna cotta the next day, cover the dishes with plastic wrap after they have cooled for a few hours.

To prepare the figs, preheat the oven to 375 F. Arrange the figs cut sides up in a baking dish and drizzle the honey over top. Roast for 18-20 minutes until the figs have softened and the honey is bubbling.

Let the figs cool for at least 15 minutes before serving so they don't melt the panna cotta. You can also make the figs a day ahead and serve them chilled or re-warmed.

Panna cotta can either be served in the dish or unmolded onto a dessert plate. To serve in the dish, simply add a scoop of the figs and their sauce to each dish. To unmold, run a sharp knife around the sides of the panna cotta, dip the cup in a dish of very hot water, and invert onto a dessert plate. Top each panna cotta with a scoop of figs and sauce.

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