As summer comes to an end, a bit of melancholy sets in, but figs arrive on our tables to comfort us, allowing us to prepare delicious cakes, tarts, biscuits and even a fantastic yogurt, fig, and ...

They don’t ripen once picked and don’t last long off the tree, and many birds, small animals, and insects eat them. Even though they can be difficult to find, anyone who’s ever tasted a fresh fig will ...

Cut figs in half place on a tray lined with baking paper. Drizzle with 1 tbsp syrup from the spoon sweet and bake until the fruit begins to soften (about 5 mins). To make yoghurt mix, place ...

1. Mix yogurt, zest, chopped thyme and liqueur together until smooth; set aside. 2. Remove stems and cut figs in half lengthwise. Divide and spoon scant tablespoons of yogurt mixture onto cut side ...

Bake the figs in the preheated oven for 12 minutes, until just softened and heated through. Remove from the oven and set aside to cool for five to 10 minutes. To serve, lay the fig halves on a serving ...

This gorgeous dessert looks like more work that it is. Its base is one of dates, almonds and tahini, and the strained yoghurt sweetened with maple syrup forms a luscious stage for ripe torn figs.

FIGS are one of those ingredients I get a little carried away with — when they’re in season I could happily eat them for breakfast, lunch and dinner, and snack on them in between.