After taking a sabbatical last year, Madam Fig Tree is proving her worth again, showering us with almost daily harvests of bountiful bowlfuls.
The biggest and prettiest ones get eaten fresh out of hand, skins and all. But the rest need to be preserved, sometimes by drying...
...Sometimes by canning.
I also like to add some halved figs onto platters of roasted meat or fish:
Roasting carmelizes them, and a drizzle of Balsamic vinegar adds that hint of acid bringing the sweetness into sharp focus.
I also learned how to add chopped figs to baked goods. I happened to have some leftover nuked sweet potatoes, and looked up a recipe for Sweet Potato and Fig Cake:
When you have so many fruits that must be processed at once, you tend to get creative. Here, I added some minced figs to a panful of chuck roast and diced vegetables. It made the gravy thick and complex.
What are some of your favorite fig recipes?
Blessings
Love,cat
