Fresh Figs

Thanks to my friend and fellow foodie, Geoff, I recently became acquainted with fresh figs.  WOW.  I wasn't really sure what to expect, but they are different from every other fruit I've ever tasted.  Most people's minds probably go immediately to Fig Newtons when they think fig, but the only similarity between fresh figs and the cookie is the seedy texture of the fruit.  When I looked online for ideas on how to prepare them, I ran into the same thing over and over: fresh figs stuffed with goat cheese and wrapped in prosciutto.  I deduced that it must be good, based on sheer figures.  But I wanted to try something a little different. 

I started with Nut Thins Pecan Thins.  I topped those with thin slices of (room temp) sharp cheddar.  Next comes a ginger-brown sugar candied pecan.  This all gets topped off with a delectable fig half.  Mmmmm!  To make the pecans, simply spread some nuts out on a parchment covered baking sheet.  Then sprinkle them with a little brown sugar and some freshly grated ginger.  Then bake them at 275 for about 10 minutes, or until the sugar has melted.  Then remove them from the oven and let them cool.  You can use them when they are still warm, or at room temperature.  Thankfully, even though they aren't local, figs are in season through November, so look for them now.  Enjoy!