I love fresh figs. I don’t care, black or white, I eat them all while they are in season. It all started when I was a kid.

We had 3 fig trees in our Jersey backyard, 2 black, 1 white. I couldn’t wait for the end of summer when the figs ripened so that I could eat them right off the tree, still warm in the late summer sun. My fall job was to wrap the trees with newspaper and plastic sheets and put a bushel on top so they survived the cold winters.

The figs are fantastic this summer, big, fat and sweet. I don’t peel fresh figs the way many do in Italy. I hold the short stem and bite off the whole thing to fill my my mouth with a burst of their rich flavor.

Poor me, I got stuck with 2 pints of Mission figs. No way they’d all be eaten before they spoiled. So I decided to make Galloping Figs, a simple dessert that gets its name from the plopping sound the figs make as they cook in the syrup. The figs have a jammy intensity with just a hint of lemon and bay in the background. Thanks to Lidia for this one.

For dessert, I served the sweet, syrupy figs with Robiola, a creamy soft cheese from Langhe in northern Italy. Galloping Figs make a fantastic topping for vanilla gelato too or just enjoy them on their own. Don’t forget to spoon the luscious syrup on top before serving. The figs will keep for a few days in the fridge to prolong your enjoyment.

Buon appetito!

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