Posted by Jane Skinner on April 14, 2009 at 7:52am
they're not ripening very fast anymore but i don't want to birds to get the last figs of 2009 so if i pick them early, any ideas of how to make them into tasty dishes?
no more jam though, cos i've got stacks of that. thanks.
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How about making a lovely Italian style salad of warm figs, rocket, soft cheese and walnuts, drizzled with a balsamic glaze? It's absolutely yummy and makes a great starter at dinner parties.
I also froze a lot of figs last year and then used them for the above recipe when they were out of season which was nice. I did learn not to defrost them before putting them in the oven though or they'll collapse. Putting them straight from freezer to oven seems to stop them collapsing.
My husband make this recipe and it is very popular.
Figs in Vanilla and Coffee Syrup.
Ingredients
12 slightly underipe fresh figs
1&2/3 cups fresh brewed coffee
1/2 cup clear honey
1 vanilla pod
Method
Choose a frying pan with a lid, large enough to hold the figs in a single layer.
Pour in the coffee and add the honey.
Split the vanilla pod lengthways and scrape the seeds into the pan. Add the vanilla pod, then bring to a rapid boil and cook until reduced to about 3/4 cup.
Wash the figs and pierce the skins several times with a sharp skewer.Cut in half and add to the syrup.Reduce the heat, cover and simmer for 5 minutes.Remove the figs from the syrup and set aside to cool.
Strain the syrup over the figs.Allow to stand at room temperature for 1 hour before serving.
This recipe keeps well in the fridge and the flavour improves .
The quantities are easily adjusted.
Another good desert recipe is place figs in baking dish, sprinkle raw sugar, desert wine or any other 'sticky; alcohol you have and a vanilla pod. Bake in meduim oven for around 30-40 minutes. Eat with lashings of whipped cream!!!! a real diet dish!
Hi Jane, I pick them, cut a small slit through the skin and put some blue chese in and then wrap them in bacon and secure with a bamboo skewer. Cook on BBQ- Yummy. Even if they are still a little under-ripe the heat will soften them.
Replies
How about making a lovely Italian style salad of warm figs, rocket, soft cheese and walnuts, drizzled with a balsamic glaze? It's absolutely yummy and makes a great starter at dinner parties.
I also froze a lot of figs last year and then used them for the above recipe when they were out of season which was nice. I did learn not to defrost them before putting them in the oven though or they'll collapse. Putting them straight from freezer to oven seems to stop them collapsing.
(to use up unripe figs)
1.25L red wine vinegar
500g soft brown sugar
2 tbsp salt
1kg firm, slightly underripe figs – sliced 1cm rounds
500g onions, sliced into 1cm rounds
250g pitted dates, coarsely chopped
150g ginger root, fresh, finely shredded
2 tbsp paprika
1 tbsp white mustard seeds
3 tbsp chopped fresh tarragon or 1 tbsp dried tarragon
Vinegar, sugar, salt into a pan, stir utnil sugar is dissolved. Bring to a boil & simmer 5 min
Add figs, onions, dates & spices. Bring to a boil, then simmer 1 hour, until most of liquid is evaporated & mixture is thick.
Remove from heat, add tarragon, mix well. Ladle into sterile jars & seal. Leave at least 1 month before opening
Figs in Vanilla and Coffee Syrup.
Ingredients
12 slightly underipe fresh figs
1&2/3 cups fresh brewed coffee
1/2 cup clear honey
1 vanilla pod
Method
Choose a frying pan with a lid, large enough to hold the figs in a single layer.
Pour in the coffee and add the honey.
Split the vanilla pod lengthways and scrape the seeds into the pan. Add the vanilla pod, then bring to a rapid boil and cook until reduced to about 3/4 cup.
Wash the figs and pierce the skins several times with a sharp skewer.Cut in half and add to the syrup.Reduce the heat, cover and simmer for 5 minutes.Remove the figs from the syrup and set aside to cool.
Strain the syrup over the figs.Allow to stand at room temperature for 1 hour before serving.
This recipe keeps well in the fridge and the flavour improves .
The quantities are easily adjusted.