When you are blessed with a fig over abundance it can be hard to keep up. Figs produce two crops a year in Summer and Autumn. We have a Black Genoa which fruits continuously for three to four months, one crop directly following the other.
So what to do with all these inside out flowers! Here are my top 5 things to do with figs- eaten fresh, baked and made to last all year round as delicious preserves.
1. Figs and Rosewater. This is my favorite way to serve figs, simple yet impressive. Slice 3-4 figs into rounds and add a scattering of strawberries. Sprinkle with a teaspoon or two rose water depending on taste. You can also add a drizzle of honey and toasted almonds. Rose water and figs is a match made in heaven.
2. Fig and Rhubarb Jam Pale pink, with a slight crunch of fig seeds and tart rhubarb undertones this is a jam for the mature palette.
3. Fig and Ginger Chutney Alison Alexander's delicious dark and sticky chutney, needs to be aged for 6 weeks but its worth the wait. Great with cheese, roast veggies and cold meats.
4. Glorious Fig and Nut cake from Amber Rose's book Love Bake Nourish. This cake is sweetened with honey which contrasts beautifully with the slightly bitter flavour of cinnamon generously dusted on top.
5. Fig and Almond Pastries Easy to whip up in the evening but beware these are very addictive.
1 sheet puff pastry
1/3 cup almond meal
4 large fresh figs (320g)
30g butter or 25g nuttalex
2 tablespoons maple syrup
1. Heat oven to 180 degrees, line oven tray with baking paper.
2. Cut pastry into 4 equal squares, and sprinkle almond meal into the middle, top with figs.
3. Melt butter and maple syrup together brush on top of pastries folding in the four corners and edges, covering figs and pastry.
4. Bake 20min or until puffed and golden. Eat warm!
Words and Images by Elspeth Brock.