Fig frenzy: Don't let fig season go by without making these dessert recipes

If you are a Mumbaikar, you already know it's the fig season. Fruit stalls and vendors are decked up with juicy, luscious Anjeer (vernacular for fig) for the winter season. The edible fruit dates back to ancient Greece where it was consumed as a dietary staple and valued for its medicinal properties. The ancient Romans, too, held figs in high regard, indulging in them as a luxurious food item.

In addition to their rich calcium content, figs are renowned for their high potassium levels, which contribute to preventing cardiac diseases, strokes and hypertension. Additionally, figs are endowed with high levels of fiber which is a remedy for digestive issues ranging from constipation to diarrhea. However, these fruits are highly perishable and have a short shelf life - thus, it's advisable to consume them quickly.

The state of Maharashtra receives its supply of figs primarily from Purandar taluka in Pune. For over a century, the Pune fig, also known as Dive Anjeer, has been grown in Pune, Saswad and Daulatabad. Owing to their distinct flavour and texture, these figs have been accorded the Geographical Indicator (GI) tag issued by the Indian Ministry of Commerce and Industry. Other varieties cultivated in the state include Marsels, Dienna, Dinkar, Black Ichia, Brown Tukrye, Conadriya and Excel.

While the fig season is short in Mumbai, it is also sweet. Make the most of this juicy, ancient fruit with these five chef-attested dessert recipes, meant to tantalise your taste buds.

Fig Cheesecake

Chef Amit Sharma outlines that figs add a desirable depth and complexity to dishes. Their natural sweetness and earthy undertones make them versatile ingredients in both sweet and savoury creations.

"Working with figs has enabled me to explore a spectrum of textures and tastes. From the succulence of a fresh fig to the richness when incorporated into jams or desserts, it's a journey of culinary discovery," remarks Sharma who is the Chef Patissier at the dessert outlet Love & Cheesecake.

Ingredients:

For the crust:
Graham cracker crumbs, 1 1/2 cup
Melted butter, 1/4 cup
Sugar, 2 tablespoons

For the cheesecake filling:
Softened cream cheese, 700 gms
Sugar, 1 cup
Large eggs, 3
Vanilla extract, 1 teaspoon
Sour cream, 1/2 cup
Fig preserve, 1/2 cup

For the fig topping:
Sliced fresh figs, 1 cup
Fig preserve, 1/4 cup

Method:

1. Preheat your oven to 325°F (163°C).
2. In a bowl, combine the graham cracker crumbs, melted butter and sugar. Mix until the crumbs are evenly coated.
3. Press the mixture into the bottom of a greased 9-inch springform pan. Use the back of a spoon to create an even crust. Bake the crust in the preheated oven for about 10 minutes or until it sets. Remove and let it cool while preparing the filling.
4. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until fully combined.
5. Gently fold in the fig preserves, ensuring even distribution. Pour the cheesecake filling over the prepared crust.
6. Bake in the preheated oven for approximately 50-60 minutes or until the center is set and the top is lightly browned. Once done, turn off the oven and let the cheesecake cool in the oven for about an hour.
7. Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
8. In a small saucepan, heat the fig preserves over low heat until it becomes more liquid. Brush the melted preserves over the top of the chilled cheesecake. Arrange sliced fresh figs on top of the cheesecake as desired.
8. Release the springform pan and transfer the cheesecake to a serving platter. Slice and serve the delicious fig cheesecake.

Recipe by Chef Amit Sharma - Chef Patissier & Co-Founder at Brewworks Pvt. Ltd. (The Company that owns & operates Love & Cheesecake, Poetry and Sesami

Fig and Almond Tartlets

Chef Raashi Gurnani believes that experimenting with figs opens up endless possibilities. "I play around with these succulent fruits to create Brie stuffed chicken, salads topped with goat cheese and balsamic vinaigrette to create a medley of flavours. For a personalised touch, I craft a delectable fig chutney that not only serves as an accompaniment to cheeses but also adds a unique twist to any cheese platter."

Ingredients:

Thawed puff pastry, 1 sheet
Sliced fresh figs, 2
Almond paste, 3 tablespoons
Honey, 2 tablespoons
Sliced almonds for garnish
Powdered sugar (optional)

Method:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry on a lightly floured surface and cut it into small squares or rectangles to form tartlet bases.
3. Place the puff pastry squares on a baking sheet lined with parchment paper.
4. Spread a thin layer of almond paste onto each puff pastry square.
5. Arrange sliced figs on top of the almond paste.
6. Drizzle honey over the figs for sweetness.
7. Optionally, sprinkle sliced almonds over the tartlets for added crunch.
8. Bake in the preheated oven for 15-20 minutes or until the puff pastry is golden brown.
9. Once baked, let the tartlets cool for a few minutes.
10. Optionally, dust with powdered sugar before serving.

Recipe by Chef Raashi Gurnani - Le Croissant

Goat Cheese & Roasted Fig Tarts with Wine Poached Shallots

Ingredients:

Whole dried figs, stems removed, 7
Fresh figs, 2
Honey, 3 tablespoons
Caramelised onions, 3 tablespoons
Shallots, red wine-poached, 2 tablespoons
Fresh rosemary leaves, chopped, 1/2 tablespoon
Crumbled goat cheese, 1/3 cup
Cream cheese, 1/3 cup
Crumbled feta cheese, 1/2 cup
Thawed puff pastry sheet, 1/2 of a 17.3-ounce
Edible flowers, 3
Method:
1. Stir the figs, water and 2 tablespoons of honey in a medium bowl. Let the mixture stand for 45 minutes.
2. Drain the figs well in a colander and then coarsely chop the figs.
3. Preheat the oven to 375 degrees F. Stir the caramelised onions, chopped figs, rosemary, cream cheese, goat cheese, feta and remaining honey in a medium bowl.
4. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 (2.5-inch wide) strips. Cut each pastry strip into 4 (2.5-inch) squares, making 12 in all. Press the pastry squares into 12 mini muffin-pan cups.
5. Bake for 10-15 minutes or until the puff tarts are golden brown.
6. Remove the tarts from the pan and let cool on a wire rack for 5 minutes.
7. Spoon 1 ½ tbsp of the mixture into each tart.
8. Garnish with caramelised fresh figs, wine-poached shallots and edible flowers. The tart is ready to be served.

Recipe by Chef Ravi Ranjan, Ditas

Fig Dark Chocolate Brownie

There's something about the musky honey sweetness of the figs that brings out the fruity undertones of dark chocolate. These brownies are rich, deep and fudgy.

Ingredients:

Dark chocolate, 350 gm
Unsalted butter, 100 gm
Vanilla extract, 1 ml
Cocoa powder, 50 gm
Refined flour, 10 gm
Kosher salt, 5 gm
Large eggs, 4
Brown sugar, 150 gm
Castor sugar, 100 gm
Figs, 200 gm
Flaky sea salt, to garnish

Method:

1. With a rack in the center, preheat the oven to 325°F.
2. Spray a 9-by-9-inch square pan with nonstick cooking spray and line with a rectangle of parchment paper, leaving a 2-inch overhang on two opposite sides. Set aside.
3. Place the chocolate, butter and vanilla in a heatproof mixing bowl.
4. Set the bowl on top of a small saucepan with about 2 inches of simmering water, making sure the bottom of the bowl does not touch the water.
5. Stir to melt together, about 3 minutes. Remove from the heat and set aside.
6. In a mixing bowl, combine the cocoa powder, flour and salt. Whisk to fully combine and break up any lumps. Set aside.
7. In another mixing bowl, with a hand mixer or a whisk, beat the eggs and both sugars until light and doubled in volume. Add the chocolate mixture and whisk or beat in until thick and uniform.
8. Add the dry ingredients to the chocolate mixture, then switch to a spatula and fold together until no dry patches remain. Transfer the batter to the prepared pan, spreading it out into an even layer with the spatula.
9. Dot the top of the brownies all over with the jam, then swirl it through the batter by running a toothpick or the tip of a paring knife through the dots in any pattern you desire.
10. Bake the brownies until set, 35 to 40 minutes.
11. Remove from the oven, sprinkle with flaky sea salt and allow them to cool in the pan for at least 1 hour.
12. Use the overhanging parchment paper to lift them out of the pan and slice them into squares.
13. Fig brownies are ready to be served!

Recipe by Chef Sagar Phansekar, Blue Bop Cafe