As the days of summer come to a close and the air changes its' smell and temperature, I felt compulsed to gather up all the figs I could manage and preserve them. I love figs,which, although commonly referred to as a fruit, the fig fruit is actually the flower of the tree, known as an inflorescence (an arrangement of multiple flowers), a false fruit or multiple fruit, in which the flowers and seeds grow together to form a single mass. Woulda thunk it?
They range from A-Z,.. Alma, Adriatic, Black Mission, Brown Turkey, Brunswick, Celeste, Lampiera, King, Marabou, Zidi and no doubt a few others that escape me. While figs grow predominately in the Mediterranean area, they are found in other regions in the world with similar growing climates. Northern India and neighbors, United States, Australia, South Africa. Plenty of places to grab up these beauties.
They date back to about 9300 BC in the Jordan Valley, predating wheat as a cultivated food. In Roman times they were used to fatten geese for a an ancient form of foie gras. Brilliant!
Fresh, dried or preserved they are glorious.
Sweet, sticky,succulent and positively sensuous in nature. Even cutting one in half is beautiful....the dark skin over a creamy white layer, giving way to a blush of rose with soft speckles surrounding a pucker of a kiss.It makes you want to dive your tongue into the center and draw it into your mouth.
Figs also appear in writings dating from the Bible and the use of leaves to modestly covering oneself; the Quran, which describes them a paradisaical fruit for their lack of seeds; Greek, Roman and Hindi as symbols of femininity, due to the inside appearance of the fruit. So an offering to your enemy might be construed as calling them a bunch of girls. I think it started a war.....but referencing a girl or woman is almost erotic.
So while the days are still mild and easy, a good way to enjoy figs, should be as well. Find a few cheeses that you enjoy...goat, Manouri, a lovely sheep's milk, even an Asiago or something with a little bite to it against the soft sweetness of the fig. A cured meat or two...a beautiful Prosciutto, paper thin, a good dried salumi, or Genoa...the saltiness is an eye opening combination.... Arrange these on a plate with some figs sliced in half and revel in the colors, then the flavors. See how the Prosciutto mirrors the fig? Maybe a small dipper of honey on the side as well.
If you want, you can put some goat cheese on the figs and broil them, or wrap the figs in the meat.Grill them, roast them, dry them, use them in a sauce, puree them and make sorbet or soup, but mostly enjoy them
And if you have more than you know what to do with....
Figs Preserves/Jam
5 C-washed, cut up figs (if skins are gross, peel)
1/2 C water
1/4 lemon juice, or acid of choice....o.j, balsamic vinegar,add different flavors
7 C sugar *see note*
1 package pectin
In a heavy bottom pot,put figs, pectin, acid, water.....place on stove over med high heat. Add sugar and stir to boiling, careful not to scorch. If you have a stick blender, puree.If you have a potato masher, smoosh till mostly smooth.Alternatively use your blender jar.......Careful this stuff is molten and will inflict damage.
There are different trains of thought here.Strain through cheese cloth to remove bits or leave natural. I'm the latter.
Here's where the fun begins.....you can add different elements of hot, sweet, savory or spicy to the brew for your own personal touch. I've used peppers, vanilla, lavender, basil, chocolate, even wines. But softly and subtly.....and NOT all those together. Pick 2-3 that like each other and meld.
Pour into your prepared jars, secure the lids and follow canning instructions. Allow to cool at room temperature.
*NOTE*...you can use 4 c sugar for a low sugar, you can use Splenda.......the pectin you choose will guide you through.
To test if it's ready, take a about 1/2 tsp of mix on a cold spoon and let rest. If it slides, add a little more pectin and boil.If it holds, its ready.
Since figs have a very short shelf life after picking, this is a great way to keep your bounty.Also, they are great gifts full of love.
Eat them any way you like, they're healthy and do good things for you. Pop one in you mouth and let the flavor roll around or crack open a jar and spread it on a muffin, hot waffles, an apple, what have you........
But mostly salute the end of summer with a fig...........
As always,
Cheffy
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