On another trip we happened on trays of them in a market in Kashgar in the far west of China and bought several (right) which a man seated on a low stool wrapped in newspaper for us, after first breaking one open to reveal the greenish yellow flesh – the best variety in my opinion.

For just a few more weeks they will be in season, so cutting it fine, here are a couple of ways I like figs.

WRAPPED IN PROSCIUTTO

Cut figs almost through in quarters. Fill each with a heaped teaspoon of soft goats cheese. Press together and wrap with a slice of prosciutto. Place on a tray and bake in a 170C fan forced oven for 10 minutes. At the same time, on a tray bake very thin slices of French bread drizzled with extra virgin olive oil. These should be crisp by the time the figs are cooked. Place a mound of mesclun on a plate and dress with olive oil and freshly cracked black pepper. Top with three slices of bread and two figs and more pepper. Maybe a drizzle of balsamico reduction or honey and a few fresh thyme leaves too. Yumm!

FIG TART TATIN

1/4 cup demerara sugar
6 medium fresh figs, cut in thick slices
2 tablespoons unsalted butter
sprinkle of balsamic vinegar
1 sheet frozen puff pastry

Use the top of pie dish to cut out a circle on the pastry. Leave aside to thaw a little. Prick with fork. Sprinkle sugar thickly over the base of the pie plate and put into a hot oven to melt into a light toffee around ten minutes. Arrange figs, cut side down on bubbling sugar. Dot with butter, sprinkle lightly with balsamic vinegar. Place pastry over top of figs and tuck in. Bake in a 200C oven for 20 minutes or until pastry is golden and the figs in the base are bubbling. Cool 5 minutes, then invert onto plate so that it resembles a tart. Serves 4.

OR, SIMPLY

Cut a fresh fig in half (make sure it is not too chilled) and place a knob of stracchino cheese inside. Close it up – and ENJOY!