Orange-Poached Figs

The purple, brown, or black fresh figs you find in America are actually the same variety but in different states of ripeness. Despite their unromantic name—Brown Turkeys—these figs are the most like the Mediterranean variety and are particularly good with rich meats and in desserts with creamy sauces. At their ripest in the fall—in the black stage—they tend to be fragile but richer in flavor. Use them in sauces or with ham. The purple or brown figs hold their shape better, so they are best