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
Ingredients:
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
Preparation:
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
Enjoy!
recyclersa said:
Yum, what a delicious change up from Fig jam, which I love too. Laura
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Nadia said:
It was fun to try something slightly different. Making another batch today and am going to up the spice level to serve with a mature cheddar.
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StefanGourmet said:
Looks great and is perfect with the foie. I love to eat ripe figs fresh from the tree – which we did a lot in Spain π But I guess there is only so many fresh figs one can eat in a day. You could of course also dry them.
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Nadia said:
Last year, I tried to dry them but it did not work well. After 6 hours in a low oven, they were still a bit moist and so did not last well. Do you have a suggestion?
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StefanGourmet said:
Hi Nadia,
It helps to cut them in half, but you will still need more than 6 hours in a low (60C) oven. More like 12 to 24 hours. A dehydrator would be even better of course.
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Nadia said:
Merci. I will give that a try tomorrow as they are falling by dozens.
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Debs said:
Delicious! I so miss melon and fig jam from SA
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Nadia said:
You will have to make your own. I have tried but it did not taste quite the same.
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basket76 said:
Why don’t you keep some figs in the freezer ?
It’s possible I think…
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Nadia said:
It definitely is and I did last year but I am not a fan of freezing anything. I like to eat what is fresh and in season so I ended up throwing them out after a few months.
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basket76 said:
Look at this !
http://www.cuisinedecircee.com/2013/09/article-conserver-des-figues-119986278/
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Nadia said:
Merci beaucoup.
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Osyth said:
Gorgeous – my mouth is watering! Gluts are a bore though of course I cant imagine ever being bored by a fig. Because I don’t have a fig tree i guess π
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Nadia said:
I never thought I would be either but, believe me, it happens.
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camparigirl said:
This is how much I love figs: I used to steal them from a neighbour’s tree as a kid and, as an adult, one of my employess brought me a box from her parents’ farm. I kept them near my desk and ate so many in one sitting that my tongue got tiny little blisters! To this day, I cannot eat more than two or three at the time or I will get the same reaction! While I don’t care for fig jam, this chutney, to be used with savory dishes sounds perfect.
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Nadia said:
What a funny story. Glad you still enjoy them though.
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Olala said:
I might ask a weird question but… do you think this recipe would work without a shallot? I can’t eat them but the idea is so cool!
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Nadia said:
Can you eat onion? If so, substitute an onion, otherwise leave it out. It will not be exactly the same but will still work. Hope you enjoy it.
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Olala said:
That’s the problem, I can’t, I’ll leave it out, should be good π
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Ann GrubbsnCritters said:
What a great idea to use figs! Does it matter if it’s dried or fresh? #FiestaFriday
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Nadia said:
For this chutney, they must be fresh figs.
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Ann GrubbsnCritters said:
Got it! π
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Zeba@Food For The Soul said:
I wish I had the problem of wondering what to do with my figs…so jealous of your fig tree π¦ Looks delicious and thanks for sharing on Fiesta Friday!
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Nadia said:
If you were on the same continent, I could send you some.
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