For the Love of Figs

As the weather warms and spring tightens its grip, I find myself anxiously peering out at our fig tree, eagerly anticipating its imminent bloom. In the golden embrace of late summer, figs reign supreme—a fruit that whispers tales of nostalgia and surprising sweetness. Growing up surrounded by fig trees in our garden, I developed a deep appreciation for these juicy gems, with their rich magenta hue and uniquely shaped leaves.

Much like my maturing self, I realized the fickleness of fig trees—sometimes a generous bestower of fruits, while other times a silent sentinel withholding its treasures. Some seasons were overflowing with figs, offering an abundance for jams, sauces, and baked goods. Other times, I found myself disappointed, returning day after day to find only green, unripe figs clinging to the branches.

In the kitchen, figs weave their way into a tapestry of baked goods that bridge the past with the present. From ancient Greece, where figs symbolized abundance and sweetness, to medieval Europe, where they adorned royal feasts and monastic gardens—this fruit has stood the test of time.

Today, figs continue their culinary journey, starring in a symphony of flavors. From buttery fig and almond tarts, their golden crusts cradling caramelized figs, to delicate fig and honey scones, each bite a harmonious blend of sweetness and warmth.

Baking with figs is a celebration of heritage, of the earth's bounty, and of a lifelong infatuation with a fruit that continues to inspire. So, as fig season approaches once more, I'm excited to return to my roots—both literal and metaphorical, honoring the fig's legacy in the kitchen. I'm a firm believer that there's always room for a little more sweetness and a lot more figs.

Fig recipes on my must-bake list:

• David Lebovitz: Fig, tahini, and milk chocolate chip cookies

• New York Times: Fig and almond cake

• Food & Wine: Fig gelato

• Delicious. : Honey labneh and pistachio brulee tart with figs

• Mon Petit Four: Fig crumble bars