NEVER ENOUGH FOR THOSE WHO LOVE FIGS
ENDLESS RECIPES TO ENJOY THE FALL ABUNDANCE
I have had many requests for some fantastic delicious and easy ways to preserve and present figs.
We have 18 fig trees at IL Fiorello. Soon we will be known for figs as well as olives!! We grow a variety of types of figs, Panache, striped green and white, Kadota, creamy white, Mission, large and purple, and Violette, a French variety slightly purple, and Brown Turkey.
I always have to protect the figs from our chickens and from the blue jays. I also have a fox family who trains their kits to climb the tree and steal my figs. Cute, but not so great when you want to grow and make fig everything. As a concession, they get the bottom and I get the top of the trees. This morning I found a lovely lady deer bedded down under the canopy of the fig tree. Everyone needs a home.
I have some great recipes for you. The first recipe is for Francesca’s Figs published by Judy Witt Francini, Davina Cucina. The best Italian blog, web site and food tours. You can find her at https://divinacucina.com Many more great recipes and travel tips on her blog. If you go to Italy, make sure you take one of her cooking classes.
FIRST * FRANCESCA’S FIGS
Begin with fresh figs right from the tree. The black figs are Mission and the light colored ones are Kadota. You can use just the mission, or just the kadota or a mixture.
Then cover with an equal amount of sugar.
Then a layer of very thinly sliced lemons.
I happen to like a lot of lemons as it pairs better with the sugar and the figs.
SECOND * DEHYDRATED FIGS
An alternative to poaching the figs is to dry them in the dehydrator. Dehydrate them whole or sliced.
You can then incorporate the dried figs on charcuterie boards, breads, and make great jams later on in the season. I like fig breads.
THIRD * FIG AND LEMON JAM
I love to make fig and lemon jam.
Equal weights of figs and thinly sliced lemons.
Cook the lemons strips until translucent add the figs and heat to just boiling.
Remove from heat, put in hot jam jars seal, and water bath for 10 minutes.
My best and most favorite jam.
Serve this jam on the best vanilla ice cream or even better on our Olive Oil Gelato.
A clear winner.
FOURTH * FIGS AND BACON
Wrap fresh figs in smoked bacon strips and grill.
Sweet and savory.
FIFTH * FIG IN RED WINE
Cut figs in half and cover with red wine (variety of your choice)
Sprinkle with organic sugar
Allow to steep overnight
Serve with Crème Chantilly or Vanilla Gelato
Make sure you drink the residual red wine.
SIXTH * FIGS ON FLAT BREAD
Just simply cut the fresh figs in quarters.
Slather mascarpone cheese on flatbread.
Add a slice of prosciutto
Drizzle with our Fig and Balsamic Vinegar Reduction
SEVENTH * FROZEN FIGS
When you have too many figs. Just freeze the figs whole.
When you want to use them, carefully slice with a serrated knife.
Use on pizza or desserts.
It takes but minutes to thaw.