See the columns about figs at:

FIGS AND RIPENING FIG FRUIT EARLY
http://www.plantanswers.com/garden_column/july02/2.htm

and

FIG CULTURE
http://www.plantanswers.com/garden_column/aug04/1.htm

To find the best fig recipes in the world, go to:

FIG RECIPES
/Recipes/figs/figindex.html

and

SUGARLESS PECTIN TO MAKE SUGAR-FREE FIG RECIPES
http://www.plantanswers.com/Recipes_New/Sugar-free%20recipes/sugarless.html

and

QUICK-AND-EASY FIG PRESERVES
http://www.plantanswers.com/Recipes_New/Jellies%20and%20preserves/fig14.html

and

MOCK STRAWBERRY PRESERVES
http://www.plantanswers.com/Recipes_New/Jellies%20and%20preserves/mockstrawberry.html

and

California Fig Recipes
http://www.californiafigs.com/recipes/index.html

and

FABULOUS FIG RECIPES
http://www.paradisenursery.com/figrecipes.html

and

FIG RECIPES
http://homecooking.about.com/library/archive/blfruit30.htm

and

FIG RECIPES TOO
http://www.meccagold.com/recipeindex.htm

and

FRUIT CAKE
from "Recipes from Before My Mama's Prime" at: http://www.surg1.com/bmmp1.htm

1 pound sugar
1 pound butter
10 eggs
1 pound and 2 ounce flour
2 pounds seeded raisins
1 pound of citron cut fine
1 pound figs cut up
1 pound English walnuts
1 teaspoonful ground cinnamon
1 teaspoonful each of cloves, mace and allspice
2 grated nutmeg
1 cup of cold water or milk

Rub the butter and sugar just enough to mix well.
Stir eggs till thick do not whip.
Add milk or water.
Stir into the sugar and butter, mix until smooth.
Mix the flour the spices and fruit together till evenly distributed.
Add to the sugar and butter mixture, mix well.
Bake in a moderate oven 3 hours.
Turn out or invert the pan when cold.

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and

FIG SQUARES

1 package (or 1 tablespoon) active dried yeast
1/4 cup warm water (110-115 degrees F.)
1/4 cup sugar
1/2 teaspoon salt
2 tablespoon vegetable oil
1/2 cup milk, room temperature
1 egg
1 teaspoon grated orange rind
1 cup whole wheat flour
1-1/4 cup unbleached white flour
1-1/2 cup snipped dried figs
1 cup water
1/2 teaspoon ground allspice
Confectioners' sugar (optional)

Soften the yeast in the warm water. Combine the sugar, salt, oil, milk, egg and orange rind in a large bowl; beat well. Add the yeast mixture and the 1 cup of whole wheat flour. Beat. Add the remaining flour. Extra flour may be needed if the dough is sticky. Turn onto a lightly floured surface and knead until smooth, about 5 minutes. Transfer to an oiled bowl, cover with a damp towel, and let rise for 1 hour. Meanwhile, prepare the fig filling by combining the figs, water and allspice in a saucepan. Bring to a boil, lower the heat, and simmer until the mixture is thick. Mash the figs with a potato masher or large spoon during cooking. Cool. Punch down the dough. Roll into a 1/2 inch thick rectangle 8 inches wide. Spread with the fig filling. Roll up like a jelly roll. Fit into a lightly oiled 8 inch square pan. Seal the edges together. At each corner, cut with a scissors to fit into the shape of the pan. Make 2 slashes on top of each side. Let rise until doubled, about 30 minutes. Bake in a 350 degree oven for 20-25 minutes. Cool. May be sprinkled lightly with confectioners' sugar just before serving. Serves 16.