Five Figs Of Delight

What's so special about figs? Well, other than the fact that they make incredible cookie filling, figs have so many tastes that can be enjoyed dozens of different ways.

That's a good thing, because right now the fig trees are loaded. All four of California's main varieties of figs — Brown Turkey, Black Mission, Kadota and Calimyrna — are in season. The famous Black Mission figs continue to bloom through November.

Here are five different fig dishes from the California Fig Advisory Board:

Rich Fig Ice Cream

Thin Crust Pizza with Fresh California Figs

Prosciutto Wrapped Figs and Arugula Salad

Pork Tenderloin with Fig-Cocoa Sauce

Pita Pockets with Fresh Figs and Roasted Chicken

You'll find plenty of figs and other fruits at the farmers markets around town. Check out the Larkspur farmers market at Marin Country Mart every Saturday, from 9 a.m. to noon, and the Corte Madera farmers market at the Town Center every Wednesday, from noon to 5 p.m.

Thin Crust Pizza with Fresh California Figs

Ingredients

• 4 fat-free whole wheat or white flour tortillas (8-inch)
• Cooking spray
• 1 cup finely chopped green bell pepper
• 3/4 cup finely chopped red onion
• 1 1/2 teaspoons ground cumin
• 2 cups ripe California fresh figs, cut lengthwise into eighths
• 1 1/2 cups shredded cooked chicken breast and thighs
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4ounces) shredded mozzarella cheese
• 1/4 cup minced fresh cilantro
• 1/2 cup (2 ounces) shredded Parmesan cheese

Procedure

• Preheat oven to 375°F.
• Arrange tortillas on a large baking sheet coated with cooking spray; set aside.
• Coat a large nonstick skillet with cooking spray and heat over medium heat. Add green pepper and onion; sautee 5 minutes or until tender. Add cumin and cook 1 minute more. Remove from heat and stir in diced figs.
• Divide and spread Jack cheese on tortillas. Divide and sprinkle 1/2 cup mozzarella on top. Spoon pepper-onion mixture evenly over tortillas; top with chicken and cilantro. Sprinkle evenly with remaining mozzarella and then with Parmesan.
• Bake at 375°F for 8 minutes or until tortillas are crisp and cheese is melted. Cut each tortilla into 6 wedges. Serve immediately.

Recipe courtesy of the California Fig Advisory Board