If they are not too underripe, try putting them in a brown paper bag for a few days. Apparently the sulfates in the paper have a ripening effect.

Ripe ones are delicious with provolone and sopressate ham. I once had a fig tree in my yard and for two years had the pleasure of eating that day's ripe figs as described above.

As I selected that day's crop, I would regularly hum: "And everyone, 'neath his vine and fig tree shall live in peace and not afraid."