Make mini figgy puddings by dropping a few chopped up figs with a drizzle of the syrup into the greased or lined cups of a muffin tray before topping with your usual cupcake mixture. Turn out onto a plate and serve warm with vanilla custard. For a quick fig crostini, finely chop figs and toss with a drizzle of balsamic vinegar and seasoning. Cut a baguette into slices and toast, top the toasts with the fix mixture and crumble some blue cheese on top.
Bake figs in individual serving dishes in a hot oven and top with vanilla ice cream and caramel sauce.
Soak figs in Madeira before stirring through Greek yogurt and honey for a quick and easy pudding.
Tinned figs freeze well once opened. Remove from the tin and place in an airtight container, cover the figs as much as possible with the remaining syrup and freeze for up to three months. Defrost in the fridge and use within two days once they have thawed.
Try something different
Replace traditional apricots with figs in a Moroccan Lamb Tagine, or use as a substitute for prunes in savoury dishes with pork, rabbit, game birds or duck. Only add the figs towards the last 20 minutes of cooking time to retain their sweetness.