Recipe : Figs 3 Ways

The mention of figs around the holidays probably brings to mind the classic Christmas carol "We Wish You a Merry Christmas" where in almost every version we sing "now bring us some figgy pudding". Well, we hear you loud and clear, caroler friends! Our chefs have cooked up 3 "figgy" dishes full of holiday cheer. 

bacon-wrapped figs



Preheat the oven to 450°. 

Slice each fig lengthwise and remove the stem. Spread the goat cheese on the cut side of the figs. Wrap each with the bacon slice and place seam-side down on a baking sheet (skewer to hold it together if you need to).

Bake on the top shelf for 8-10 minutes, or until the bacon is crisp. Pat the excess bacon grease with a paper towel and place the bites on a cooling rack. Serve warm or room temperature. 


For each bite:
1 mission fig
1 ounce of goat cheese
1 slice of thick-cut bacon


Fig Sauce with Pan-seared Chicken 


For the sauce: Combine all the ingredients in medium pot and bring to a simmer. Reduce by half and set aside. 

For the chicken: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add chicken to the pan and cook one side for 5 minutes. Turn chicken over and reduce heat to medium, and cook for 5 minutes (depending on the thickness).

For the pork loin: Season the pork with 1/4 cup of olive oil, cinnamon, salt, and pepper. Cook at 400° for 20-25 minutes in a roasting pan or on a wire rack until the center of the pork loin reads 140°. Remove from the oven and let cool for 10 minutes.

Slice to your desired thickness and serve with the fig sauce. 


Boneless chicken breast or center-cut pork loin (trimmed of fat)
Olive oil
2 sprigs of fresh thyme or rosemary
Cinnamon, salt, & pepper to taste

For the sauce:
8 dried mission figs (chopped)
2 cinnamon sticks
1/2 ounce of honey
2 1/2 cups of port wine
1 1/4 cups of chicken stock


Figgy Pudding


Preheat oven to 350°.

Add the chopped figs, dates, and water to a saucepan and bring to a boil. Stir in the baking soda. Remove from heat and puree in a blender. 

In a large bowl, beat the butter & sugar together (using a hand or stand mixer). Add the eggs. Fold in the flour. Then add the fruit puree (once cold) and the grated chocolate. 

Coat the ramekins or pudding molds with the butter and sugar mixture. Pour in the figgy pudding and bake for 20-25 minutes. 

Once cooled, top with caramel sauce and/or whipped cream. 


1/2 cups of dried mission figs (stems removed, roughly chopped)
1 1/2 cups of dried dates (pitted, roughly chopped)
2 cups of water
1 tsp of baking soda
3 1/2 ounces of butter (softened)
1 cup of sugar
2 eggs
2 1/2 cups of all-purpose flour
2 1/2 ounces of dark chocolate (finely grated)
Butter & sugar for coating the mold

And if you're feeling extra fancy, try torching your figgy pudding using a high-proof bourbon! But, please be very careful — we only want roasted chestnuts this holiday season.