Sunday, September 09, 2007

Getting Figgy With It.

I am getting better. Not at 100%, but at least back up near 75-80%. I must be feeling better because today I was out harvesting the fig tree in the back yard.

Its not completely MY fig tree. In fact it grows in the neighbors yard. Back in a part of their yard they never tend. And the tree exclusively hangs over the fence into my yard. Where is drops its over-ripe fruit and makes a mess.

So I harvest to preempt the mess.

Here's today's harvest. Last harvest a couple of weeks ago yielded enough to make a medium batch of fig & orange preserves. Today was enough for a triple batch of preserves, a double batch of dessert for dinner and another group yet to be dealt with.

I think the figs that are split open look like Audrey 2 from the movie "Little Shop of Horrors." They scare me.
Audrey 2

Here is the pot of preserves. The recipe I use is from
1/2 lemon (unpeeled), thickly sliced, seeded - I used Lemon the first time last year. I substituted an orange this year. Much better to my taste.
1 1/2 pounds fresh ripe figs, halved (about 4 cups)
2 1/4 cups sugar
1 3-inch cinnamon stick
2 1/4 teaspoons minced peeled fresh ginger
1/8 teaspoon ground cloves

Finely chop lemon (Orange) in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
Bad photo of it. It tastes amazing.
(or I would never have repeated the recipe)

Then I still had too many! SO I searched for a dessert recipe. I really liked this one.

Raspberry & Fig Gratin (from
2 baskets fresh raspberries
6 fresh figs, quartered
8 ounces sour cream
1/2 cup firmly packed dark brown sugar
Mint sprigs (for decoration. Even though I have mint in my front yard, I still skipped it)

Preheat broiler. Arrange raspberries and figs in 10-inch-diameter broilerproof baking dish. Stir sour cream until smooth; spoon evenly over fruit. Sprinkle with brown sugar. Broil close to heat source until brown sugar melts and bubbles, about 4 minutes. Garnish with mint and serve warm. At the suggestion of another person on Epicurious, I placed ingredients in ramekins for individual serving. Much better presentation.

You can just see the raspberries peaking out from under...

All cooked and gorgeous.
The sour cream with a little burnt brown sugar on top reminded me of toasted marshmallows. I will make this AGAIN!


Silly Billy said...

Glad you are starting to feel better!

And those figs scare me too. thanks.

Christopher said...

Mmmm...those look scrummy!

Glad you're on the mend!

Michael Guy said...

Oh good Lord, folks...he's cute AND cooks!

Okay. A couple weeks ago I had this appetizer: figs stuffed with goat cheese; prosciutto ham gently wrapped around the outside. I think it was grilled, too. I'm telling was beyond divoon!

Sarah Kimberly said...

Feed me Seymour!

No really. Feed me. That desert looks divine and I'd really like some.

Lewis said...

Wow! This food looks amazing. However, the little split open figs are scary! Haven't seen anything like that in YEARS!

Rachel said...

It was good!

jason said...

That looks great...and I don't even like figs.
For a minute there I thought I had read "bulletproof baking dish" however.

by the way, nice blog :)