TWO`S COMPANY: FIGS FOR SPECIAL OCCASIONS

Living in the Midwest means that fresh figs are as exotic as California`s Meyer lemons or Florida`s key limes. Recently that`s been changing. Figs are in my supermarket case, lined up with the fresh lemon grass, passion fruit and other fixings for gourmet meals. Alas, I`m not going to be eating figs like apples. The fruit is too perishable and still too expensive to become part of my everyday menus.

But figs are well worth splurging on for an occasion. The delicate, sweet flavor transforms simple dishes into luxurious ones. And you`ll find it`s so easy to do. Add a few fig wedges to a mixture of diced fruit. Now it`s not a boring fruit salad. Drape a slice of prosciutto over a quartered fig. Drizzle with a little balsamic vinegar. It`s elegance in three ingredients.

One of my favorite restaurant dishes is a salad of radicchio and blue cheese with fresh figs. Three flavors -- bitter radicchio, buttery blue cheese and floral figs -- blend together so well. For all its elegance, it`s one of the easiest salads or appetizers you can make.

For an entree worthy of the first course, prepare Sweet and Sour Simmered Ribs. Start with pork spareribs, add lush mango nectar and cook until the bones shine through.

RADICCHIO AND FIG SALAD

1 tablespoon olive oil

2 packed cups coarsely shredded radicchio (see Note)

3 tablespoons balsamic vinegar

Salt and pepper

2 ripe figs

2 ounces Gorgonzola cheese, crumbled

Heat oil in 10-inch nonstick skillet. Add radicchio and saute over high heat just until limp, about 1 minute. Add 2 tablespoons balsamic vinegar and cook over high heat until vinegar almost evaporates, 1 minute. Season with salt and pepper to taste. Arrange on each of 2 salad plates.

Quarter figs. Arrange half on each plate. Sprinkle with cheese and remaining 1 tablespoon vinegar. Makes 2 servings.

Note: You can also use uncooked radicchio for this salad. Dress with vinaigrette of 3 tablespoons olive oil to 1 tablespoon balsamic vinegar.

SWEET AND SOUR SIMMERED RIBS

3 pounds pork spareribs

1 cup finely chopped onions

1 garlic clove, minced

1/4 cup cider vinegar

1/4 cup tomato paste

1/4 cup soy sauce

3 to 4 tablespoons packed brown sugar

1 (11.5-ounce) can mango nectar

1/3 cup chicken broth

1/4 teaspoon hot red pepper sauce

Salt and pepper

Place pork in Dutch oven with water to cover. Bring to boil. Reduce heat to low and simmer 1 hour. Remove pork and pour off water.

Add onions, garlic, vinegar, tomato paste, soy sauce and 3 tablespoons brown sugar. Add nectar, broth and hot pepper sauce. Bring to boil. Reduce heat.

Add ribs. Cover and simmer until meat practically falls off bones, about 1 1/2 hours. Taste sauce. Add remaining 1 tablespoon brown sugar, if necessary. Season with salt and pepper to taste. Makes 2 servings.

(Bev Bennett is the author of four cookbooks including the award-winning ``Dinner for Two,`` Barron`s.)

(c) 2000, Bev Bennett. Distributed by the Los Angeles Times Syndicate.

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Author: Bev Bennett