What to do with all my figs? I know that I should be overjoyed at my fig tree bearing so much fruit, especially seeing as my pear, peach, cherry and mirabelle trees should be ashamed to call themselves fruit trees after the miserable crop they gave me this year, but after having made jam, tarts, cakes, salads, all sorts of savoury dishes, I am now starting to run out of ideas. Oh well, all the more figs for the deer and wild boar that come almost daily to eat the ones that have fallen off the tree. I am feeding the local wildlife. However, I decided to use a few ripe ones to make some chutney to eat with a terrine of mi-cuit foie gras that I had made earlier in the year. I used one fresh piment d’Espelette as I had grown some over the summer but you can use a pinch of dried powder instead or use cayenne pepper or another chilli pepper if you prefer.


Makes a small jar


6 ripe figs
1 shallot, finely chopped
2 tablespoons vinegar (I used sherry vinegar)
1 stick of cinnamon
2 teaspoons honey
Salt and freshly ground black pepper
Piment d’Espelette


Cut the figs into small pieces
Place all the ingredients in a saucepan
Cook for about 20 minutes on medium low heat, stirring frequently
Remove and discard the cinnamon stick
Allow to cool to room temperature, then place in refrigerator until serving
It will keep about 5 days in a sealed jar in the refrigerator