• 2 pork fillets
• 2 tablespoons oil, salt
• 400 grams "Violetta" figs
• 4 cl Amaretto
• 20 grams unsalted butter
• 1 glass of white wine
• 1 cup of cream

Rub the pork fillets with pepper and oil and let them sit for ten minutes. Cut the figs into quarters and pour Amaretto over them. Brown the meat with butter, then cook on low heat approx. 15-18 min. Take meat out of the pan, sprinkle with salt and keep warm. Mix the gravy from the meat with the wine, put it through a sieve and mix with cream. Let mixture simmer, stirring constantly. Add the "Violetta" figs to the gravy, heat, but do not boil. Add salt and pepper to taste. Cut the meat diagonally and pour gravy over the meat. Serve with curry rice and salad.

Halve the ripe figs, stack them into a convex glass and add candy sugar (750 gram sugar for a 5 litre glass). Fill glass with vodka (at least 38 %).

Let them stand for approx. 3-4 months. Enjoy!

• 1 kg of "Violetta" figs
• 1 kg preserving sugar
• 3 teaspoons green pepper
• 1 package citric acid (5 grams)

• 150 grams blue mold cheese Le blue Le Rustique
• 150 grams Crème fraiche or sour cream
• 400 grams dried apricots
• 6 fresh figs
• 50 cl white wine
• 4 cl brandy
• 3 tablespoons honey
• the juice of half a lemon
• 1 teaspoon of grated lemon skin
• 6 gelatine leaves

Cut off the rind of the blue mold cheese and cut into 1cm cubes. Cut the apricots into small pieces and marinate 30 minutes in the mixture of wine and brandy.

Peel the figs cautiously and mash together with the apricots. Add lemon juice, the grated lemon, honey and Crème fraiche. Soak the gelatine in cold water for 10 minutes and then dissolve it in hot water. Add the first three spoons of the dissolved gelatine first, mix the rest at the same time under the mixture. Line a casserole dish with plastic wrap and fill it with half the mixture. Let mixture get firm in the fridge for 10 minutes and then spread the cheese cubes on top.

Fill the casserole dish with the remaining fruit-crème-mixture and place in the fridge overnight. Before serving, put the casserole dish in hot water and turn upside down. Serve the cut slices as a fruit starter or piquant dessert.

• 4 ripe figs
• 2 red peppers
• 4 thick slices of cheese (each 50 g)
• 6 tablespoon (cold pressed) sunflower oil
• 3-4 tablespoons white wine vinegar
• 1 teaspoon honey
• ½ teaspoon mustard
• salt
• sweet pepper powder
• 8 walnuts
• 4 big lettuce leaves

Cut figs into eight parts. Halve the peppers, remove seeds and cut into thin slices. Cut cheese into stripes. Mix a dressing from oil, vinegar, honey, mustard, salt and pepper powder. Chop walnuts and add them to the dressing. Mix everything and let salad sit for 10 minutes. Place the mixture on top of the lettuce leaves.

• 6 fresh ripe figs
• 3 untreated oranges
• 80 ml Marsala (Italian wine)
• 3 tablespoon of lemon juice
• 125 grams sugar
• 2 teaspoons honey
• ½ cinnamon stick
• 150 grams Mascarpone (Italian cream cheese)
  

1. Wash the oranges thoroughly. Cut off the peel of one fruit very thinly. Squeeze all oranges and filter the juice through a fine sieve.
2. Wash the figs, dry and halve them vertically. Place the figs next to each other in a bowl with the cut side downwards. Prick the fruit a few times with a fork.
3. Let the sugar caramelize in a wide pot on medium heat until it gets slightly brown. Add 2 tablespoons of lemon juice and the marsala. Let mixture simmer until the caramel has dissolved in the liquid.
4. Mix the orange peel and the cinnamon stick with the liquid. Let the mixture boil once and pour everything, while it is still hot, over the figs. Let it cool, cover, and put it into the fridge for at least 3 hours.
5. Lift the figs out and prepare with the cut side upwards on dessert plates. Take the cinnamon stick and the orange peel out of the mixture. Pour mixture into a pot and let it simmer until it thickens. Add the remaining lemon juice as you wish, then let it cool again.
6. Stir the mascarpone until it is smooth and place a portion next to each fig on the plates. Pour the sauce over the finished dessert and serve.

(per serving 300 kcal / 1250 kJ)

• 8 fresh figs
• 200 grams sheep cheese
• 100 grams ham
• 4 tomatoes
• Salt, pepper, oregano

• 200 grams fresh ripe figs
• 100 ml dry marsala
• salt, pepper
• 3 egg yolks
• 100 grams parmesan, cut into small cubes
• 100 grams freshly grated parmesan
• basil leaves
• 250 grams spaghetti
  

Cut the figs into pieces. Douse with the wine and let sit for ½ hour.

Preheat a serving bowl. Cook the spaghetti in plenty of salt water until finished (al dente). Drain, but keep one cup of the cooking water. Put the spaghetti into the preheated bowl and place the figs on top. Add the egg yolks to the spaghetti and mix immediately. Add the parmesan (grated and small cubes).

Drip some of the kept hot cooking water over the mixture and then mix thoroughly – now you should have a creamy sauce. Add salt and pepper cautiously as you wish and sprinkle the coarsely chopped basil leaves on top.

Drink tip: Marsala or a dry white wine with low acidity goes best with this.

• 800 grams white cabbage
• 3 tablespoons salt
• 30 grams sliced hazelnuts or walnuts
• 2 oranges
• 60 grams figs
• 1 cup crème yoghurt (150 grams)
• 1 teaspoon sugar
  

Clean the white cabbage, cut into quarters, remove stalk and cut the quarters into very fine stripes. Mix the cabbage with the salt and let it sit overnight.

The next day, put the cabbage into a piece of cloth and wash it under running water. Let drain.

Roast the hazelnuts or walnuts until they are golden brown, peel the oranges and cut them into pieces, keeping the juice. Cut the figs into thin slices. Mix all salad ingredients together. Mix the yoghurt with the sugar and 3 tablespoons of orange juice. Stir until smooth and divide into portions.

• 1 leaf of white gelatine
• ¾ litre cream
• 1 vanilla pod
• 75 g sugar
• 1 piece of lemon peel

For the figs:

• 100 ml red port wine
• 30 grams sugar
• 1 lemon peel
• 4 fresh figs

In addition:

• 1/8 litre cream
• ½ package vanilla sugar
• fresh mint leaves

For the panna cotta, let the gelatine leaf soak according to the instructions on the package. In a saucepan, bring the cream to a boil together with the cut vanilla pod, the sugar and the lemon peel. Let the mixture simmer for approximately 15 minutes, stirring occasionally. Remove the pan from heat, remove the vanilla pod, but scrap out the seeds and put them back into the hot cream.

Squeeze the gelatine well and let it dissolve in the hot cream. Rinse 4 small bowls (each with holding capacity of 200 ml) with cold water. Fill the mixture into the bowls and place them into the fridge until they are firm.

Bring the port wine to a boil together with the sugar. Wash the figs cautiously, quarter them and put them into the lukewarm port wine. Marinate the fruit for a few hours, making sure the figs are covered with the wine.

Whip the cream until it is stiff, add vanilla sugar and fill mixture into an icing bag with a star-shaped opening. Dip the bowls into hot water and then place the panna cotta from the bowls upside down onto four plates. Place the quartered figs next to the panna cotta and add a cream rosette onto every plate. Garnish with mint leaves.

Preparation time: 1 hour without a rest period

(Nutritional value per serving: 814 kcal / 3413 kJ)