Ok, so there is no such thing as too many figs, but just in case, here is a list of ideas for what to do when you have an abundance of this amazing fruit. Since figs in my house have never lasted long enough to do more than dehydrate the handful that ripped faster than we could eat them, I have not tried any of the ideas or cookbooks listed below.
FROG jam (Fig, Raspberry, Orange, Ginger)
Fig mostarda (Oh?)
Slow roasted figs in lemon syrup by Epicurious
Figs in lemon syrup by Our Life Handmade
Broiled figs – slice in half, brush on olive oil or butter, put under the broiler till the tops bubble. Even better, drizzle with honey before broiling.
Cookbook: Jam Sessions, by Joyce Goldstein – particularly the Sicilian Fig Marmalade
Cookbook: The Joys of Jewish Preserving, by Emily Paster