Figs have two distinct seasons. The first season is in early June. The second season is in the autumn when they are plentiful. There are many varieties, but the most common are the Black Mission, Brown Turkey and Green Kadota.
Today, most figs are grown in California because of the weather. All these varieties are wonderful served raw in salads, on bruschetta and on crostatas, on a fruit and cheese board and as a delicious snack. These little fruit gems taste sweet and are often described as honey-flavored with tiny seeds inside that add a slight crunch.
Recently I eyed some perfectly ripe figs at my local farmers market. Figs should be slightly soft to the touch with no rips to the skin. I wanted to see how the flavor and texture would be if I sauteed them with my favorite tawny port, which has hints of plum, apricot, walnut and even caramel. You can buy an inexpensive brand for this recipe….