Chocolate Fig Mille-Crepes Cake

For a stunning dessert that’s unexpected, hang onto this crepe cake recipe. Fig chocolate ganache sandwich a stack of crepes in our mille-crepes cake.

If you’ve never made a mille-crepes cake before, the good news is that even a beginning baker can pull off this stunning dessert. The idea behind this crepe cake recipe started with buckwheat crepes, also known as a galette, traditional from the Brittany area of France. With buckwheat as the main ingredient, they don’t use any wheat and are naturally gluten-free. That’s a plus in our book since it means more kinds of eaters can enjoy it. If you’re not up for making the whole crepe cake recipe right now, you can make the buckwheat crepes and fig hazelnut ganache for a decadent breakfast.

For a stunning dessert that’s unexpected, hang onto this crepe cake recipe. Fig chocolate ganache sandwich a stack of crepes in our mille-crepes cake.

Sandwiching the layers of the mille-crepes cake is a mission fig hazelnut ganache you will want to spoon on everything! Trust us, we tried it on toast, swirled into yogurt and even spread it on sliced bananas. It’s like Nutella’s grown-up cooler cousin because the mission figs really ramp up the flavor. We are always open to chocolate and fig desserts but this is our new favorite! It looks harder to make than it is. Like the first pancake which is usually the experiment / trial run, the swirling of the crepe batter takes practice, but you get a lot of opportunities to practice with this cake. Plus, if you have a few crepes that don’t look perfect, they will all get covered with the fig hazelnut chocolate ganache, so no one has to know and you can put less than perfect crepes at the bottom or in the middle of the stack.

Plan ahead for this crepe cake recipe: since there is no gluten in buckwheat and buckwheat isn’t great at binding, the batter needs to cure in the refrigerator, letting all the ingredients meld and chill for at least 2 hours, but preferably overnight. A small slice of this mille-crepes cake is all you need since this cake is rich. You can also garnish it with a dollop of freshly whipped cream and extra roughly chopped hazelnuts and mission figs.

For a stunning dessert that’s unexpected, hang onto this crepe cake recipe. Fig chocolate ganache sandwich a stack of crepes in our mille-crepes cake.

Chocolate Fig Mille-Crepes Cake

Course Dessert
Servings 10 slices


Cocoa Buckwheat Crepes

  • 2 cups whole milk
  • 1/4 cup Dutch processed cocoa powder
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 3 tablespoons melted unsalted butter
  • 3 large eggs
  • 2 cups buckwheat flour
  • 3/4 teaspoon kosher salt
  • 1/2 cup water

Fig Hazelnut Ganache

  • 3/4 cup heavy cream
  • 6 ounces stemmed and quartered Blue Ribbon Orchard Figs (1 cup)
  • 6 ounces semisweet chocolate bars, chopped (or feves)
  • 1/4 teaspoon kosher salt
  • 1/2 cup toasted hazelnuts (plus more for garnish if desired)


Make the Mille-Crepes Cake

  1. Heat the milk, whisking in cocoa powder, vanilla, and sugar until combined over medium low heat for 5 minutes, whisking occasionally until combined and warm. Cool for 5 minutes.

  2. Using a whisk or fork and bowl, or blender, combine the buckwheat flour, salt, butter, eggs, and warm cocoa milk together until smooth. Transfer to a bowl. Cover and chill the batter for at least 2 hours, or preferably overnight.

  3. When ready to make the crepes, whisk 1/2 cup water into the batter. Place a large dinner plate or sheet pan on the stovetop next to where you will be cooking.

  4. Set an 8-inch nonstick skillet or crepe pan over medium heat. Drop a small knob of unsalted butter into the pan, swiping around the sides with a paper towel to coat the bottom. Turn the heat down to medium low. Taking the pan off the heat, pour and swirl in 3 tablespoons but no more than 1/4 cup batter into the pan, tilt and swirl off the heat spreading the batter over itself in the middle until the batter stops moving. Place the pan back on the stovetop and cook for 1 minute and 30 seconds or when the top looks more dry and the edges have begun to release from the sides of the pan. Nudge a flexible spatula underneath and flip, cooking on the other side for 30 seconds. Place the crepes in a stack on the plate or sheet pan. Repeat until you’ve cooked all the batter.

Make the Fig Hazelnut Ganache

  1. Place the cream and California Mission Figs in a small saucepan set over medium low heat, for about 5 minutes. Tumble the chopped chocolate or chocolate feves into a medium sized bowl. Place a strainer on top of the bowl and pour the cream through the strainer onto the chocolate below. Ignore the cream and chocolate for 3 minutes. Transfer the figs from the strainer to a food processor along with the salt and hazelnuts. Stir together the cream and chocolate until smooth. Then, transfer to the food processor. Process until smooth.

Assemble the Mille-Crepes Cake

  1. Place a crepe on a cake stand or whatever surface you plan on presenting it. Select your 20 best crepes. Using an offset spatula, spread about 2 tablespoons evenly across the crepe. Top with another crepe. Continue the crepe and ganache layers until you’ve used up all the crepes. Dollop and spread the rest of the ganache on top of the cake. You can scatter chopped toasted hazelnuts on top or slices of dried mission figs. Chill for 2 hours before serving.

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re  cooking on Instagram and Facebook!

Figgy Gluten Free Chocolate Cake Recipe

Everyone needs a ringer gluten free chocolate cake recipe. Chocolate ganache ices the top and chewy figs are baked into every bite of this moist loaf cake.
Image credit: Alanna Taylor Tobin | The Bojon Gourmet

Pockets of soft figs punctuate the tender crumb of this deeply chocolatey gluten free cake smothered in creamy ganache. You don’t have to be gluten free to enjoy this moist cake—you’ll never guess it’s gluten-free! Store the flours in the freezer and that makes it easy to bake this gluten free chocolate cake recipe whenever you get the urge, since most of the other ingredients are staples that you might already have in your pantry. While you can use measuring cups to portion out the ingredients, if you have a kitchen scale, this is a two bowl kind of loaf cake. and one that everyone can enjoy. Chocolate and California Figs from Blue Ribbon Orchard Choice and Sun-Maid are natural partners to pair in baking and this is a cake you don’t want to miss!

Everyone needs a ringer gluten free chocolate cake recipe. Chocolate ganache ices the top and chewy figs are baked into every bite of this moist loaf cake.
Image credit: Alanna Taylor Tobin | The Bojon Gourmet

Figgy Gluten Free Chocolate Cake Recipe

Course Dessert
Calories 340 kcal


Gluten Free Chocolate Cake

  • 1-2 teaspoons softened butter, for pan
  • 1/4 cup + 1 tablespoon sunflower oil
  • 3/4 cup (5 oz) packed light brown sugar
  • 2 large eggs
  • 1/2 cup + 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup (2 oz) Dutch-process cocoa powder
  • 1/2 cup (2 3/4 oz) sweet white rice flour
  • 1/4 cup + 2 tablespoons (1 1/2 oz) almond flour
  • 1/4 cup (1 oz) gluten free oat flour
  • 2 tablespoons (1/2 oz) tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (4 oz) coarsely chopped bittersweet chocolate (~70% cocoa mass)
  • 1 cup (6 oz) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and coarsely chopped


  • 1/2 cup (2 oz) bittersweet chocolate (~70% cocoa mass)
  • 1/3 cup heavy cream
  • Pinch fine sea salt
  • 1/2 teaspoon vanilla extract


  • Handful Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and sliced into rounds
  • Handful toasted sliced almonds, optional
  • Sprinkle coarse pink salt or flaky sea salt, optional


  1. Position rack in center of oven and preheat to 350ºF. Butter a loaf pan and line on all sides with parchment paper.

  2. In a large bowl, whisk together oil, brown sugar, eggs, buttermilk, and vanilla. In a medium bowl, sift together cocoa, sweet rice flour, almond flour, oat flour, tapioca flour, baking powder, baking soda, and sea salt, adding back anything that gets caught in sifter. Stir flour mixture into egg mixture until combined. Stir in chocolate and figs.

  3. Scrape batter into pan and bake until a toothpick inserted near center comes out with moist crumbs, 55-65 minutes.

  4. Let cake cool 15 minutes, then remove to a cooling rack to cool completely.

  5. To make ganache, heat cream in small saucepan to a simmer. Place chocolate in small heatproof bowl and pour hot cream over. Let sit 1 minute, then add salt and vanilla and whisk smooth.

  6. Let ganache sit until thickened slightly, 20-30 minutes, then pour over cake. Let sit until ganache is mostly set, 10-20 minutes, then decorate top with sliced figs, almonds, and coarse salt. Cut cake into slices using a large, sharp chef’s knife dipped in hot water and wiped clean between each cut.

  7. Store cake at room temperature for up to 1 day or refrigerate for up to 4 days.

Recipe and photos by Alanna Taylor-Tobin

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re baking with California Figs on Instagram and Facebook!

Chocolate Dessert Recipes with Dried Figs

When it comes to dessert recipes with dried figs, we’ve got you covered! Here are a few of our favorites with some bar cookies and confections that are easy enough to whip up for a weeknight celebration to once-a-year gatherings too.

Chocolate Dipped Figs

This is quite possibly the quintessential chocolate and fig combination. It doesn’t hurt that with a handful of ingredients, you can dip and devour these confections in no time. Plus, chocolate dipped figs make a pretty gift!

Chocolate-Fig Bar Cookies with Hazelnuts

What happens when chocolate, figs, and hazelnuts walk into a bar—all kidding aside, this trio is made to party together in a bar cookie that’s a bit like toffee or a millionaire shortbread with a sandy cookie base and candied top of glossy chocolate, toasted hazelnuts and California Figs.

dried fig recipes dessert: Blondies with California Figs

Fig Blondie Recipe

What makes a good chewy chocolate chip bar cookie—this is at the heart of how to make blondies. Adding in California Golden Figs or Mission Figs creates an extra level of texture in a bar cookie that’s particularly good while warm.

No Bake Rocky Road Bars with Figs

The name doesn’t do these addictive chocolate and fig bars justice. Sure, they’re like rocky road with almonds, and mini marshmallows mixed together in smooth chocolate. What makes them exceptional is the chopped Mission Dried Figs and graham crackers that also evokes a campfire classic of s’mores in a no-bake bar.

dried fig recipes dessert: white chocolate oatmeal fig cookie bars

Oatmeal, California Fig and White Chocolate Bars

You don’t have to be a white chocolate fan to appreciate these oatmeal cookie bars. The white chocolate drizzle and California Figs elevate the flavors of a typical oatmeal cookie, sliced and ready to dunk in your favorite milk.

Cuccidati Italian Fig Cookies

Filled with California Dried Figs, raisins, dates, almonds, honey or jam, orange or lemon peel, and scented with cinnamon, cloves and nutmeg, Cuccidati are traditional Italian fig cookies served at Christmas and especially favored by Italian-Americans around the holidays. It is not too farfetched to speculate that Arab influence in Southern Italy could be responsible for their assortment of dried and fresh fruits and alluring spices. The filling of this Italian fig cookie recipe is wrapped in buttery dough, which is much like pasta frolla, a soft and sweet Italian pastry dough. Sometimes the cookies are shaped into fat little logs, but they can also take the shape of an X, or a crescent with filling peeking out of small slits cut into the ends of the cookie before it is baked. You can choose one or make all three!

The cookies take a bit of work but you will find it easier if you break it down. 1) Make and chill the dough 2) make the filling 3) roll and chill the dough 4) shape the filling 5) Wrap the dough around the filling 6) Chill the filled logs 7) Shape the cookies and brush with egg wash 8) Bake the cookies 9) Make the glaze and glaze the cookies. Don’t forget to breathe and enjoy—cookie season is here!

Cuccidati Italian Fig Cookies

Course Dessert


Dough for Italian Fig Cookies

  • 4 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold, unsalted butter, cut into thick slices
  • 3 large eggs
  • 1 teaspoon vanilla extract

Filling for Italian Fig Cookies

  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Dried Mission Figs
  • 1 cup golden raisins
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Finely grated zest of 1 orange
  • 2 tablespoons orange marmalade
  • 3 tablespoons Meyer's dark rum or Grand Marnier

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Icing for Italian Fig Cookies

  • 2 large egg whites
  • 2 1/2 cups confectioner's sugar
  • Colored sprinkles


Make the Dough for the Italian Fig Cookies:

  1. In a food processor, pulse the flour, sugar, baking powder and salt a few times to mix them. Add the butter pieces and pulse until the dough resembles small crumbs. Add the eggs, and pulse until the dough more or less forms a ball. It is a very forgiving dough, so don’t fuss too much.

  2. Tip the dough onto a work surface and knead it two or three times just to bring it together. Line an 8- or 9-inch square pan with a long piece of plastic wrap. Press and flatten the dough into the pan. Cover with the overhanging plastic wrap and refrigerate for 1 to 2 hours, or until firm. The dough can be refrigerated for up to five days if you want to shape and bake the cookies later. 

Make the Filling for the Italian Fig Cookies:

  1. Preheat the oven to 350ºF. On a baking sheet, spread the almonds. Bake them for 8 to 10 minutes, or until they smell toasty. Cool briefly.

  2. With scissors, snip the stems off the figs, and snip each fig into 3 or 4 pieces.

  3. In a food processor, combine the figs, raisins, cinnamon, salt, cloves, nutmeg, vanilla and orange zest. Pulse until they are finely chopped. Add the almonds, marmalade and rum. Pulse until the mixture holds together but is not ground to a paste—it should have a little texture. 

  4. Transfer to a bowl, cover and refrigerate until you are ready to assemble the cookies. The filling will keep for at least one week.

To Assemble the Dough and Filling

  1. Have on hand 2 parchment lined baking sheets. Divide the dough in half. 

  2. Place a piece of parchment on the work surface and sprinkle it generously with flour. Working with half the dough at a time, roll it into a 12- by 14-inch rectangle. Slide it onto the baking sheet and refrigerate it for 20 to 30 minutes, or until cold. Repeat with the second half of the dough.

  3. While the dough is chilling, shape the filling. Line a baking sheet with plastic wrap. Divide the filling into 8 pieces (about 1/3 cup each) and roll each one into a 14-inch log. (This is easiest to accomplish by rolling about half of each portion at a time and piece the small logs together to form a long log.) The logs should be about 1/2-inch thick. Place on the baking sheet.

  4. Remove one sheet of chilled pastry from the refrigerator. With the dough still on the baking sheet, position it so that the 12-inch edge of the rectangle is parallel to the countertop. With a pastry wheel or pizza cutter, cut the dough into 4 long strips that are 3 inches wide. 

  5. Center 1 log of filling on each dough strip. Fold one side of dough over it and roll it so the seam is on the bottom. Return the baking sheet to the refrigerator for 20 to 30 minutes before cutting and shaping.

To Shape and Bake the Italian Fig Cookies:

  1. Beat 1 egg with 1 tablespoon of water to make an egg wash. Line 2 baking sheets with parchment. If you have turned off the oven, preheat it now to 350ºF.

  2. For small cookies, cut the logs into 1 1/2-inch pieces. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze (see recipe below) with icing and top with sprinkles after baking.

    For X cookies, cut into 2 1/2- to 3-inch pieces. With a paring knife, make a slit on both ends of each piece and open them out slightly to form an X. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze with icing and top with sprinkles after baking.

    For curved cookies, cut into 2 1/2- to 3-inch pieces. With a paring knife, make 3 or 4 1/4-inch cuts on 1 side of each cookie, being careful not to cut all the way through. Curve them into a crescent shape. Brush with egg wash and sprinkle with colored sprinkles and bake, or glaze with icing and top with sprinkles after baking.

  3. Bake for 18 to 20 minutes, or until light golden brown. 

Make the Icing for the Italian Fig Cookies

  1. Whisk together 2 egg whites and 2 1/2 cups of confectioner’s sugar. Pour into a shallow dish. Carefully dip the tops of the cookies in the icing and set them on a rack. Sprinkle with colored sprinkles and leave until set. 

  2. Store between sheets of wax paper in a tin with a tight-fitting lid for up to 1 week.

Recipe and photo by Sally Pasley Vargas

Brown Butter Baked Apple Slices with Figs

Brown Butter Baked Apple Slices with Figs is our new favorite way to finish a meal during the fall. Topped with toasted pecans and lightly sweetened whipped cream, this dessert is unforgettable.

You know how often when it comes to dessert, people self-select into the chocolate camp or the fruit camp? We can’t decide and love both kinds of sweets! But, when the weather dips and we pull out thick sweaters, we want big mugs of tea and cozy desserts. You may create baked apples each fall, but we’ve stumbled on a combination that’s too good not to share. Baked apple slices when tumbled in brown butter and roasted with nutty sweet golden California dried figs becomes the kind of fruit dessert you crave. Served warm, this is comfort food that’s weeknight-easy and even something you can make ahead to reheat later.

Brown Butter Baked Apple Slices with Figs

Course Dessert
Servings 4


  • 1/4 cup unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 pound Fuji apples, peeled, cored, and cut into 1/4-inch slices
  • 1 cup Blue Ribbon Orchard Choice Golden Figs or Sun-Maid Calimyrna Figs, stemmed and sliced lengthwise
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pecans
  • 1 cup whipped cream


  1. Preheat the oven to 350 degrees F. Lightly spray a mini casserole dish or 8x8 pan with cooking spray.

  2. Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.

  3. Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.

  4. Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.

  5. Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.

Recipe and photo by Annelies Zijderveld

Find more ideas for baking with dried figs by following us on Pinterest @valleyfig

Instant Pot Rice Pudding with Figs

Today we have a wonderful recipe for you, Instant Pot Rice Pudding with California Figs! Grandma-made fantastic rice pudding. Sweet and so thick and creamy, you had to use a fork to eat it. She put in all kinds of different dried fruits, depending on what she had on hand, but we loved figs best.

Cooking dried figs in instant pot rice pudding adds extra sweetness to this comforting dessert.

Rice pudding is a nostalgic, good old-fashioned treat, comforting and delicious served either warm or cold. Decadent in flavor already, adding California Figs takes this dish completely over the top! To make it even easier, we’ve created this recipe specifically for an electric pressure cooker.

Instant Pot Rice Pudding is the easiest way to make this classic comforting dessert.

California Figs add a beautiful texture to every creamy bite of this rice pudding! They offer lovely bursts of flavor, and are rich in valuable minerals and vitamins. It is the best of both worlds – a luscious dessert and healthy component to balance it.

Have you heard everyone talking about electric pressure cookers or Instant Pots? Are you intrigued? This recipe may be nostalgic, but an instant pot is definitely not your grandmother’s pressure cooker. They have built-in safety features that make it a breeze to use and who doesn’t love that? And, if you’ve never made instant pot rice, you’ll be thrilled to see it’s ready in a snap.

Gluten Free Instant Pot Cookbook will be your trusty guide to making easy gluten-free meals in the instant pot.

How do we know? We wrote a cookbook about it that’s now out in stores. In The Gluten-Free Instant Pot Cookbook, we introduce you to how to use an Instant Pot with a comprehensive collection of gluten-free recipes designed for all kinds of electric pressure cookers. Our aim is to help those who cannot eat gluten make their own traditional favorite recipes in a pressure cooker or Instant Pot. This book will help you safely and easily cook gluten-free dishes for your family and friends, creating nearly effortless and delicious meals everyone will love.

There are not a lot of books that specifically address the gluten-free Instant Pot community and this one fills that niche. With each recipe, you’ll find recommendations for brands we have found that are gluten-free and work well under pressure. With a wide variety of alternate grains to use in place of wheat or barley, you will find many new delicious options to add to your dinner table, including this recipe for classic Rice Pudding, perfect for a cozy night indoors.

Instant pot rice pudding is an easy way to make a dessert that's perfect in the winter months.

Instant Pot Rice Pudding with Figs

Course Dessert
Servings 6 servings
Calories 410 kcal


  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and halved
  • 1 cup boiling water
  • 1 1/2 cups arborio rice
  • 3/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 5 cups milk
  • 2 large eggs
  • 1 cup half and half
  • 2 teaspoons gluten-free vanilla extract


  1. In a medium bowl, combine the figs with boiling water. Cover and set aside for 30 minutes to plump. NOTE: If using juice or other liquid to plump the figs, you do not need to boil the liquid. Just cover and soak for at least 30 minutes or up to 2 days in the refrigerator.

  2. To Make the Rice Pudding

  3. Combine rice, sugar, salt, and milk in the inner pot of your electric pressure cooker.

  4. Press sauté on your electric pressure cooker and bring contents to a boil, stirring constantly to dissolve sugar. As soon as the mixture comes to a boil, press cancel, then close and lock the lid, making sure the steam release knob is in the sealing position.

  5. Cook on low pressure for 15 minutes. When the rice is finished, allow a 10 minute natural pressure release. After 10 minutes, turn the knob to venting, releasing any remaining steam. When the float pin drops, unlock the lid and open it carefully. Press cancel.

  6. While the rice is cooling, whisk together the eggs, half and half and vanilla extract in a medium bowl.

  7. Carefully pour in the prepared egg/vanilla mixture into the pot with the rice. Stir to combine. Turn pressure cooker back to the Sauté function. Stir until the rice just begins to boil.

  8. When the rice is hot, drain the figs from their soaking liquid and stir in to the pot.

  9. Serve immediately or pour into a large serving dish to chill. Pudding will thicken as it cools, so you may want to add a little extra half and half if you plan on serving it cold.

Recipe and photos by Sara de Leeuw and Jane Bonacci

(Reprinted with permission from The Gluten-Free Instant Pot Cookbook by Jane Bonacci and Sara de Leeuw, published by Quarto Publishing Group, 2018.)

California Dried Fig Peach Slab Pie

Dried Fig Peach Pie

California Figs and peaches come together in our California Fig and Peach Slab Pie. Don’t let the name fool you. This peach slab pie is merely a shallow pie made in a rectangular, rimmed baking sheet. It’s big enough to feed a crowd, which is why it’s the perfect dessert for all your summer celebrations. Find a menu below to inspire your next party.

You can make sheet pan pies a day ahead of serving it—the streusel topping will be a little less crisp. To streamline prep, the streusel and dough also can be made a day ahead of baking. Cover and chill. To peel the peaches, simmer in a large pot of boiling water for 60 seconds. With tongs or slotted spoon, remove peaches to a colander. Cool. Slip off the skins.


Baked Brie Cheese & Fig Spread (an easy make-ahead baked brie fig recipe)
Broccoli Salad with California Figs 
Stuffed Pork Loin with Cider Sauce (our favorite from our pork and fig recipes) 
Greek Bread Salad with California Figs
Fig and Peach Slab Pie
Fig Bourbon Spritzers

California Fig and Peach Slab Pie

Course Dessert
Servings 24
Calories 390 kcal


Fig & Peach Filling

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 3 pounds ripe peaches
  • 1 (7-oz) package (7-ounce) Blue Ribbon® Orchard Choice® or Sun-Maid® California Figs
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons vanilla extract

Pecan Streusel

  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1 cup rolled oats
  • 1 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 ounces, (1 stick) unsalted butter, melted
  • 1 cup chopped pecans

No-Roll Butter Crust

  • 2 cups all-purpose flour
  • 2 cups whole wheat pastry flour or all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon salt
  • 10 ounces, (2 1/2 sticks) cold unsalted butter, cut into ½-inch pieces


  1. To make filling, in a large bowl stir together granulated and brown sugars, cornstarch and salt. Peel peaches. Halve peaches, discard pits and cut into thin slices. Add to bowl with dry ingredients. Stem figs and cut into thin slices. Stir into bowl with peaches. Stir in lemon juice and vanilla. Set aside while making Streusel.

  2. To make Streusel, in a small bowl stir together flour, oats, brown sugar, cinnamon and salt. Stir in melted butter and pecans.

  3. Preheat oven to 375°F.

  4. Make Crust in two batches using half of the ingredients for each. In food processor bowl, combine half each of the all-purpose and whole wheat pastry flours, confectioners’ sugar and salt. Pulse a few times to blend. Add half of the butter and process for 30 to 45 seconds or until mixture begins to clump together to form a dough (it will be dry and crumbly). Turn out onto13-x-18-inch baking sheet. Make a second batch of the dough with the remaining ingredients. Turn out onto sheet. With clean, dry hands, press dough into an even crust on bottom and ¾-way up sides of pan.

  5. Spread filling evenly over dough. Sprinkle streusel evenly over top. Bake 40 to 50 minutes or until peaches are tender and crust is golden. Cool on wire rack.

  6. Serve warm or at room temperature, cut into squares.

Recipe and photo by Lorelle del Matto

California Fig Chocolate Ice Cream Cake

Make a chocolate ice cream cake for adults and kids alike with California Figs and chocolate fudge cake.

Do you remember how sweltering summers, you cooled off with ice cream cake as a kid? Our chocolate ice cream cake brings together chocolate fudge cake, topped with a vanilla no-churn ice cream swirled with jam made of California Figs and the final layer of white chocolate. This is a cake for chocolate lovers and a fun dessert for summer celebrations!

California Fig Chocolate Ice Cream Cake

Course Dessert
Calories 960 kcal


Chocolate Fudge Cake

  • 8 ounces dark chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, cut into tablespoons
  • 3 large eggs
  • 2/3 cup all-purpose flour
  • 1/8 teaspoon fine sea salt
  • 1/3 cup chocolate chips

California Fig Jam

  • 1 (7-8 ounce) package Blue Ribbon Orchard Choice or Sun-Maid California Mission Dried Figs, stems removed
  • 1 cup water
  • 1/2 cup sugar
  • 1 tablespoon lemon juice

Vanilla Ice Cream

  • 3 cups heavy cream, cold
  • 1 (14-ounce) can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • Fig jam
  • Chopped Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs

White Chocolate Topping

  • 6 ounces white chocolate chips
  • 1/2 tablespoon coconut oil


Make the chocolate Cake:

  1. Preheat oven to 350 degrees F. Butter and line 8-inch round cake pan with parchment paper. Set aside.

  2. Set up a double boiler (bain-marie) by filling a sauce pot with 1-inch of water. Bring to a gentle simmer. Place heat safe bowl over pot, making sure bowl does not touch water. Add chopped chocolate, sugar, and butter to bowl. Gently melt together, stirring often to ensure even melting. Once mixture is smooth, remove bowl from double boiler and allow to cool for 8 minutes.

  3. Add eggs, one at a time, to cooled chocolate mixture. Whisk until each egg is thoroughly incorporated.

  4. In a separate bowl, whisk together flour and salt. Add flour mixture and chocolate chips to cooled chocolate mixture. Fold to combine until there are no longer any dry streaks of flour.

  5. Transfer batter to prepared cake pan. Bake for 22-25 minutes until center of cake no longer jiggles. Allow to cool in pan for 5 minutes. Run a mini offset spatula or dull knife around the edges of cake pan to unmold. Allow to cool to room temperature on wire rack.

Make California Dried Fig Jam:

  1. Combine figs, water, and sugar in a heavy bottomed sauce pot. Bring mixture to a boil, allow to boil for 2-3 minutes, then reduce to a simmer. Simmer for 10 minutes until figs are soft and can be easily pierced with a fork. Remove from heat and let mixture cool for

  2. Transfer mixture and lemon juice to a food processor fitted with a blade attachment.

  3. Transfer jam to an airtight container and keep chilled in the fridge until ready to use. Jam will keep in the fridge for up to a week.

Make Vanilla Ice Cream and Assembly:

  1. Line the bottom and up the sides of a 9-inch round spring form pan with plastic wrap. Place a 9-inch cake board (or round cardboard base cut to fit) inside pan. Place cooled chocolate cake in the center of cake board. Set aside.

  2. Whip chilled heavy cream to soft peaks. Add in condensed milk and vanilla. Continue to whip to stiff peaks.

  3. Spoon one-half of the vanilla ice cream mixture into the prepared spring form pan, filling the empty space around chocolate cake to cover the cake entirely. Add one half of fig jam in dollops on top of ice cream. Use a knife, toothpick, or chopstick to swirl jam into ice cream. Sprinkle chopped figs on top.

  4. Add the rest of the vanilla ice cream followed by fig jam swirl and chopped figs, layering on top until spring form pan is full.

  5. Cover ice cream cake with plastic wrap. Freeze overnight.

  6. Unmold ice cream cake from spring form pan and remove all plastic wrap. Set aside.

  7. Make white chocolate topping: in a small bowl, combine white chocolate chips and coconut oil. Gently melt in the microwave at 10-second intervals at half power until smooth and melted. Stir after each interval.

  8. Pour and spread white chocolate mixture on the top of ice cream cake, allowing excess to drip off the sides of the cake. Work quickly to sprinkle additional chopped figs on top, as desired--white chocolate will harden immediately.

  9. Allow ice cream cake to sit at room temperature for 15-20 minutes before slicing and serving.

To Serve:

  1. Dip knife in warm water. Wipe off moisture and cut into ice cream cake. The heat from the knife should melt through the white chocolate creating a clean slice. It may take a little effort to cut through the chocolate cake.

  2. Store any leftover slices covered (preferably in an airtight container) in the freezer for up to one week.

Recipe and photo by Maryanne Cabrera

White Chocolate Fig Ice Cream

Making California Fig ice cream is as simple as using this white chocolate ice cream recipe by chocolate expert (and fig fan), Alice Medrich.

Summers are meant for ice cream. We love dark chocolate with mission figs, but have you ever tried white chocolate with golden figs? The idea of a rich chocolatey fig ice cream was too irresistible not to pursue, so we enlisted the expertise of Alice Medrich for a white chocolate ice cream recipe with spiced candied figs studding each spoonful. If you like the combination of white chocolate with California Figs, then this fig bar cookies recipe will easily win you over. Or, while you’re at it, we’ve got more Alice Medrich recipes including the best rugelach recipe and don’t miss how to make fig squares–this is a favorite Alice Medrich recipe of ours! But don’t take our word for it, pick up some California dried figs to make something sweet.  

White Chocolate Fig Ice Cream

Course Dessert
Servings 8 servings


For the Ice Cream Base

  • 3 large egg yolks
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • Scant 1/4 teaspoon salt (I use fine sea salt)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3/4 teaspoon vanilla extract
  • 6 ounces (170 grams) white chocolate (not baking chips), coarsely chopped

For Spiced Figs

  • 1 cup (6 ounces) lightly packed, Sun-Maid California Calimyrna Dried Figs, stemmed, chopped into ¼ to ½-inch pieces
  • 3/4 cup water
  • 3 tablespoons honey
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 3/8 teaspoon ground cinnamon
  • 3/8 teaspoon ground cardamom
  • 1/8 teaspoon salt


  • Fine mesh strainer
  • Instant-read thermometer
  • Ice cream machine


Make the ice cream base:

  1. Set the strainer over a medium bowl near the stove for the finished ice cream base.

  2. In a 2-3 quart saucepan, whisk the egg yolks, sugar, honey, and salt until blended. Whisk in the milk and cream. Wash the whisk (with soap and water) and set it aside.

  3. Cook the mixture on medium heat (lowering the heat as the mixture approaches temperature), stirring constantly with a heatproof silicon spatula, sweeping the bottom, corners, and sides of the pan constantly to avoid scorching, until the mixture registers 178-180 F on an instant-read thermometer.

  4. Immediately scrape the mixture into the strainer set over the bowl. Stir in the vanilla. Set aside for 10 minutes to cool slightly.

  5. Put the white chocolate into a small bowl. Ladle about 1 cup of the warm ice cream base over the chocolate and leave it for a minute to soften the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Scrape the chocolate mixture into the remaining ice cream base and whisk to blend. Set aside to cool. Cover and refrigerate several hours or overnight.

Make the spiced candied figs:

  1. While the base is cooling. Combine the figs, water, honey, sugar, lemon juice, cinnamon, cardamom, and salt in a medium saucepan. Bring the mixture to a simmer. Cover the pan, adjust the heat to maintain a simmer and cook for about 5 minutes. Uncover and continue simmering, stirring frequently at first and constantly at the end, until the liquid is completely reduced and the mixture resembles thick, sticky, chunky jam. Scrape into a bowl. Let cool and then refrigerate until needed.

Finish the white chocolate ice cream recipe:

  1. Freeze the ice cream according to the instruction on your machine. Scrape the finished ice cream into a container, alternating it with the figs. Fold the ice cream with figs together briefly. Cover the fig ice cream container and freeze until firm enough to scoop or until needed.

White Chocolate Ice Cream Recipe & Spiced Figs by Alice Medrich
Photo by Annelies Zijderveld


Chocolate S’mores with Figs

Summer’s official treat is the s’more and chocolate s’mores will be your new favorite grilled dessert. What is it about two graham crackers sandwiching a slightly charred, soft marshmallow and square of melty chocolate that makes most of us swoon? We always want some more of chocolate smores! Whether eating outdoors on balmy summer nights or camping in the woods, there’s a reason s’mores are a classic summer dessert. You could buy your marshmallows and grahams, but we have a hunch once you try chocolate s’mores with hints of orange and sweet mission dried figs, you’ll be hooked! Think of them as s’mores for adults. You’ll find recipes for the graham crackers and the marshmallows below, but feel free to simplify by using store-bought. If you prefer dark chocolate or can’t find orange-flavored chocolate, use what you like. We’ve included instructions for making the chocolate s’mores under the broiler or if you’re in the woods, over a campfire.

Chocolate S'mores with mission dried figs and orange-scented dark chocolate are the classic dessert elevated.

Chocolate S'mores with Figs

Chocolate smores from scratch: homemade chocolate grahams and honey marshmallows sandwich sweet mission dried figs for craveable chocolate s'mores.

Course Dessert
Servings 16 open-faced or 32 sandwiches
Calories 470 kcal


For the Chocolate Cinnamon Graham Crackers

  • 1 cup confectioner's sugar (about 4.5 ounces)
  • 3/4 cup graham or whole wheat flour (3.75 ounces)
  • 1/2 cup all-purpose flour (2 ounces)
  • 1/4 cup Dutch process cocoa powder (1.5 ounces)
  • 1 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 stick softened butter
  • 2 tablespoons unsulfured molasses (1.5 ounces)
  • 2 tablespoons water or brewed coffee, cold (1 ounce)
  • Sanding sugar for sprinkling

For the Honey Vanilla Marshmallows

  • Cornstarch, for dusting
  • 1 cup cold water, divided
  • 3 tablespoons unflavored granulated gelatin
  • 2 cups granulated sugar (14 ounces)
  • 1/2 teaspoon kosher salt
  • 1/2 cup honey (orange blossom preferred)
  • 1/4 cup light corn syrup
  • 2 teaspoons vanilla paste
  • Confectioner's sugar, for dusting

For the Figs

  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup orange juice
  • 1 ounce orange liqueur
  • 1 7 ounce) package Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, whole

To Assemble the S'mores

  • 12 squares orange flavored dark chocolate


To Make the Graham Crackers

  1. Heat oven to 325F.

  2. In a medium bowl, whisk together the confectioner’s sugar, two flours, cocoa powder, baking powder, salt, and cinnamon.

  3. Add the softened butter and mix with clean hands or a wooden spoon until the butter is completely worked into the flour.

  4. Stir the molasses and water together very well and pour into the flour mixture.

  5. Mix with a wooden spoon until you have a sticky, soft dough.

  6. Liberally flour a work surface with all purpose flour, place the dough on the floured surface, and sprinkle a generous amount of flour on top of the dough. Knead a few times with your hands until the dough is relatively smooth. Note: dough will be soft.

  7. Divide the dough in half and place each half on a sheet of parchment paper. Roll each half, flouring as necessary, into a rough rectangle approximately 1/8” thick.

  8. Use a pizza cutter to cut an even rectangle about 12” x 9”. Prick each sheet of dough all over with a fork. Evenly sprinkle on some sanding sugar and roll lightly with the rolling pin so it adheres.

  9. You may re-roll the scraps from each rectangle to make a few extra crackers if you like.

  10. Move each rectangle of dough, parchment and all, onto a sheet pan.

  11. Bake one pan at a time for 15-17 minutes until the crackers look dry and are starting to color around the edges.

  12. Remove from the oven and use a pizza cutter to cut each rectangle of dough into 12 crackers (4 by 3).

  13. Allow the crackers to cool on the parchment for 5 minutes and then transfer to a rack to cool completely. Crackers will crisp as they cool.

  14. Store in a self-sealing bag at room temperature for up to 5 days.

To Make the Marshmallows

  1. Spray a half sheet pan liberally with pan spray. Evenly sift on a thick layer of cornstarch across the bottom and the sides of the pan. Set aside.

  2. In the bowl of your stand mixer fitted with the whisk attachment, place ½ cup of the cold water and the granulated gelatin.

  3. Stir to combine and set aside.

  4. In a 3-quart saucepan, combine the rest of the cold water, the sugar, salt, honey and corn syrup.

  5. Bring to a boil, put the lid on the pan, and allow to boil for a minute. Note: Because of the impurities in the honey, the syrup will expand quite a bit more than you think it will, so use a pan that seems much larger than you think necessary.

  6. Remove the lid and cook the syrup to 240F. Check the temperature by using a clip-on candy thermometer or testing frequently with an instant read thermometer.

  7. Once the syrup reaches 240F, immediately turn the mixer on low speed and pour all the syrup into the bowl, letting it run down the inside of the bowl rather than pouring it onto the whisk.

  8. Slowly turn up the speed to medium and then high speed and whip until the marshmallow has tripled in volume and is very thick and shiny, about 10 minutes. Add the vanilla and continue to whip for a minute to incorporate.

  9. Spray a silicone spatula with pan spray and scrape the marshmallow onto the prepared sheet pan. Spray the back of an offset spatula with pan spray and use that to spread the marshmallow evenly in the pan.

  10. Sift a liberal amount of confectioners’ sugar evenly over the marshmallow (enough so you cannot see any shiny marshmallow under the thick coating of sugar.

  11. Let the marshmallow sit out at room temperature, uncovered, for 12 hours.

  12. Cut around the edges of the marshmallow and turn it out onto a clean work surface. Brush off the excess sugar and cornstarch, and put it in a large self-sealing bag.

  13. Use a pizza cutter to slice the finished marshmallow into 1 ½” squares.

  14. Place a few cut marshmallows at a time into the bag and shake to coat the cut sides with the cornstarch/confectioners’ sugar mixture. Store in the bag at room temperature for up to a week.

To Poach the Figs

  1. In a medium saucepan, combine all ingredients except the figs.

  2. Bring to a boil, and boil for 5 minutes.

  3. Add the whole dried figs, bring the mixture back to a boil and then reduce the heat, cover the pan, and maintain a high simmer for 30 minutes.

  4. Turn off the heat and allow the mixture to come to room temperature.

  5. Store the figs in the refrigerator in the poaching syrup for up to two weeks.

To Assemble the S’mores

  1. Slice figs into thin slices. You will want 3-4 slices per s’more.

  2. On a sheet pan, place 12 chocolate graham crackers. Layer on 1 square of chocolate and 1 marshmallow per cracker.

  3. Place under the broiler, about 6” from the coil, and broil until the marshmallows are light golden brown on top, have gotten puffy, and the hard edges have softened as they melt.

  4. Remove from the broiler and place 3-4 slices of poached fig on top of each marshmallow. Top with a second chocolate graham cracker and serve warm.

  5. You can also make the s’mores in the traditional way by toasting the marshmallows on sticks held over a fire, placing the toasted marshmallow on one graham cracker topped with a square of chocolate and then using another graham cracker to sandwich the marshmallow. Pull out the stick and enjoy!

Recipe and photo by Jenni Field