The short season for fresh figs is now, says treb, and “those little beauties are fragile and don’t hold up well for more than a day or two.” maria lorraine says, “They make great easy appetizers with a ribbon of prosciutto or creamy blue cheese.” pikawicca likes them split almost in half, stuffed with goat cheese, wrapped in prosciutto, and broiled until crisp. “This is one of the most delicious things I’ve ever put in my mouth,” says pikawicca. Grilling figs stuffed with Gorgonzola is treb’s preferred variation. Or try them just as they are.
Fig brandy, known as Boukha Bokobsa, is a tasty tipple that’s not widely known outside the Jewish-French–North African community, says Faune. “It has a fruity nose and you can clearly smell the sweet figs,” says Faune. “The palate: Figs, hints of honey and a slight bitterness.” It’s excellent ice-cold from the freezer as a digestif, or mixed into apple or pear juice. Try it alongside a slice of boutargue (a.k.a. bottarga)—dried, cured fish roe—for the “real Tunisian experience,” says Faune.