I wish that I had internet in Positano. We had figs coming out of our ears all summer- could have done with some recipes!
The thing about wine and figs is true -my father who was visiting ate figs for dessert after having had wine and had heartburn all night.

Sally… I love figs too and the recipe with prosciutto sounds delicious. We have a hard time finding good ones here as well. We had a small tree growing up and I remember my dad would dig it up, lay it down and bury it in the fall so that it would survive the New England winter.

Have just discovered your blog – great to see another Italian blogger around!

Thanks for passing by, Sue.

At 2.40/kilo, you got a deal for the donut peaches. I just checked my receipt…2.50€ for HALF a kilo!!

I will definitely make a visit to the nursery to see if we can get our own tree…

Hi Sally!
I’ll definitely take your advice on planting the tree.
I love gardening and find there is always more to learn. :)
I love the leaf shape as well as the fruit of the fig. I may plant in a container as it will need a bit of winter protection here and I can shelter it along with my citrus trees in my painting studio aka front porch. :)
xox

Do let me know how it does, Gabi. A painting studio… – how lovely.

Can’t tell you how much I love figs. LOVE! We didn’t get very many good ones this summer though there are some on the trees ripening now…fingers crossed :)

Hi Michelle, I must have been very lucky with this large tree. We’ve already been eating them for about a fortnight and there are still many to come – ripening over at least another month. They are so sweet that you can even smell the perfume just walking past.

Oh I do love figs in every form. The trees here are laden but the fruit isn’t ripe yet. I keep checking each morning when I walk the dog because I don’t want to miss that first one eaten warm straight from the tree.

The grilled figs with prosciutto look delicious and I love the sound of the bay in the marmellata.

When our wild figs finally ripen this is what I’ll be making for breakfast;
Toast a slice of country bread, spread thickly with ricotta and crush a warm ripe fig on top, perhaps a squeeze of lemon, perhaps not. Sit on the step in the sun and eat. Bliss.

Ciao :) Amanda

There’s another good idea on what to do with them. Thanks, Amanda.

thank you so much for your kind words..and for the blog mention…i just discovered your blog and enjoy it very much. i will check back often!

Ditto, Diane (And thanks for the ideas)

Your prosciutto wrapped figs look just as luscious as Gabi’s did! What a great idea. I also love your fig marmellata, and only wish I had access to that beautiful fruit to make that.
I bet it tasted absolutely amazing with that Asiago! Your last photo is gorgeous! Thanks so much for the link.
Marie

Thank you for leaving a message. I’ve now checked a lot of your posts and the one I absolutely have to try is the Timballo!

I am envious of your figs because they are the one fruit that I cannot seem to find a good source for. The fruit at the market has absolutely no taste whatsoever, and when we do chance upon a good batch, they are already picked over with only the bruised ones remaining.

Have you tried the saturnina/tabacchiera peaches yet?

Rowena, I made the jam with the bruised (and even split) figs. Some were over ripe, but it was still delicious.

No, I haven’t tried the peaches you mention. I don’t know exactly what they are – I’ll have to check them out.