Fig

This pressed sandwich creates an appetizing balance between sweet and savory with the addition of prosciutto and dried figs.

Not a fin in sight here—just a light, sweet finish to a healthy meal.

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.

This gently sweet ricotta tart provides a creamy base to a rich compote of dried fruit, which includes figs, sour cherries, and apricots (we much prefer the tangy California kind over Turkish). It's much lighter than a cheesecake, but it hits all the right spots. The Miraglia family likes the tart chilled, but we also loved it at room temperature.

These classic candies (called sweetmeats by the British) look sinful but are little more than dried apricots, figs, and plums dusted with nuts, cocoa, or sugar.

The smoky aroma of lamb grilling on skewers is ever-present across the Middle East. Here, the meat is flavored with traditional spices and a minty, sweet-and-hot glaze. Fresh figs and thick slices of eggplant make the perfect accompaniments.

Dried fruits and nuts are common in Moroccan pastries, but this tart is something special — the richness of the dough and the pop of the sesame seeds bring out that honeyed quality you normally associate with fresh figs. The cardamom cream is whisper-light, and the fresh orange segments are refreshingly cool.

Editor's note: The recipe below is from Alex Jamieson's book, The Great American Detox Diet.

Drop scones are a boon for busy holiday bakers, since they're a snap to make and almost foolproof. These bake up light and fluffy. A touch of maple syrup and pieces of fig make them just sweet enough — ideal for breakfast or an afternoon snack.

A classic Christmas bread from one of Buenos Aires's most famous bakeries, Las Violetas.

In addition to its traditional role on the Seder plate, this charoset is delicious as a condiment for duck or roast beef.

The intricate swirls are attained with a specific kitchen skill: slice and bake. You'll get a little sweet pastry and a little fig filling in every bite.

This topping for the meringue roulade tastes great no matter what type of fig you use, but purple ones, such as Mission, will turn your syrup a beautiful shade of pink.

If you're making this entire menu, you'll want to brown the quail and figs before starting the eggs; then you can simply pop them in the oven when serving the first course.

This recipe can be prepared in 45 minutes or less.