My tree has more figs than it can possibly ripe them, as our fall is here, cold and rainy... so, I decided to experiment...

I sautéed some onions and garlic in olive oil and when the onions 'released the water, I pushed them aside and put the sliced figs in ... 2 min... their color change to much darker and the pulp becomes very soft, so I flipped and allowed a little more. I then, sprinkled a little salt and black pepper and removed them from the pot... It was the best side dish ever.

For those of you with swollen figs, you can try this... and post your experiment...  

I'm going to take notes on this. Sounds impressive.
Thanks Grasa.

Interesting, Grasa.
By swollen, do you mean at the start of ripening with some sugar content?

Frank, Yes... with all the rain we had here for a few days, many exploded and had watery taste. Now, others ae swelling up, but more likely they will not ripe. I noticed that leaving them at room temperature for a day or 2, helps a little, still too much of that soggy pulp with not much flavor... by cooking them, the flavors are enhanced-  really good, try it. 

I ought to zap them in the microwave and see what happens.