Celebrate the winter holidays with these festive fig recipes. Any one of the four very elegant recipes featured here would merit an occasion unto themselves, say at a dessert-only gathering or a drinks party. And there's a special nutrition bonus to figs — they are an excellent source of fiber and a good source of both calcium and potassium — all in a naturally sweet package.

Figs grown in California are available fresh in the spring and summer and dried all year round. Figs ripen on the tree so they are especially sweet and satisfying.

[naviga:font face="ZapfDingbats"]4[/naviga:font] Figs are easy to fix. Just trim or snip off the stem end and they are ready to eat out of hand, to tuck into a plastic bag for lunches or snacks, or to add to cookies, quick breads or hot cereals.

[naviga:font face="ZapfDingbats"]4[/naviga:font] Sweetly satisfying figs are an excellent source of fiber and, surprisingly, a good source of calcium and potassium.

[naviga:font face="ZapfDingbats"]4[/naviga:font] Choose golden Calimyrna figs or dark California Black Mission figs. Either variety works well in the recipes here.

[naviga:font face="ZapfDingbats"]4[/naviga:font] You'll find dried California figs in the baking section of your supermarket, in 9-ounce pouches, trays, crowns or finger packs or in the bulk foods sections. They come to you both conventionally or organically grown.

[naviga:font face="ZapfDingbats"]4[/naviga:font] To chop figs for recipes use a sharp knife on a cutting board, snip into pieces with kitchen shears or chop in a food processor.