Hi All,
This is my first year actually getting fruit on my fig tree.  I have about 30 figs that have been stalled out for about 2 months.  The days have gotten cooler here in upstate NY.  It has been 65-75 the past 2 weeks...and the nights have ranged from 48-55.  Am I at risk of losing the fruit? 

I do not know what kind of fig I have, it is one of those passed down from an old Italian friend :)

Thanks in advance!
Frank

Hi,
Does your neighbor get ripe fruits from his trees ?
how old are the trees ?
Young trees do ripen their fruits later.
It takes me 3 years/seasons of growth to then have fruits ... and I'm in Zone 7.
If temps don't drop under 41°F/5°C, you're on the safe side; but the fruits will be slower to ripen.
In your zone, you need fast ripening figs like "Longue d'aout" and "Dalmatie", or any unknown strain that ripens the fruit early.

There are several people that get ripe fruit in my location.  My particular tree is probably 5 years old. 

I think you'll be just fine.  If it stays cool, as jd says, they'll take longer to ripen, but they have plenty of time to get there.  I've noticed with cooler weather, the flavor isn't quite as good.  But we'll have plenty of warm days/nights for at least another month.

Thanks all...I know I read a post that had general phases for ripening, but I cannot find it.  Can you either share the link or give me the highlights?

Lots of time yet.  The big delimiter is the 1st hard frost.  
When the frost hits the leaves get killed and fig ripening is over.  Unless you can protect your figs for that frost.  The frustrating thing is that many times we get an early frost and then it warms up for a month.

Ripening timelines have been discussed may times and there are varying opinions and anecdotal testing results.

The general consensus is figs usually ripen on their schedule, 30-60 / 90 -120.

~30 days to grow from embryo (rice size) to stagnant stage.
~60 days in stagnant stage.
~90 - 120 days total from embryo to ripe, for Early to Late cultivars.

I'm in Dutchess county not to far away and my Hardy Chicago have just broken out of the stalled stage and are starting to swell and ripen