Fig recipes

The fig tree is full of green fruit, & one day soon all will ripen. The fruit turns gold, honeyed & dripping in a single day. Last year I was out of town & the birds feasted. This year I'm ready with recipes. I've only made the jam, & it is gorgeous.

Fig Jam

from On Rue Tatin by Susan Herrmann Loomis, p. 159

4 1/2 pounds figs, trimmed (She cuts them into eighths, & I used to, but it's not necessary.)

1 1/2 pounds sugar

1/2 C. bottled water

2 lemons, ends trimmed, cut lengthwise in quarters & then very thin triangles, seeds removed

Place figs, sugar, water & lemons in large, heavy-bottomed saucepan. Stir so ingredients are well-combined, & bring to boil over medium heat. When the mixture is boiling cook it until the juices thicken slightly, about 25 min. The mixture will still seem thin,but with thicken as jam cools. Remove from heat & seal or refrigerate.

The last time I made this (2 years ago) I cooked it in the microwave, using these ingredients but following the directions here. It went faster.

Fig Souffle

from The New Orleans Cookbook by Rima & Richard Colin, p. 229

3 T. salted butter

1/4 C. flour

1 C. milk, scalded

4 large eggs, separated, plus 1 large egg white

1 C. mashed ripe figs

1/2 t. =. salt

1/4 t. white pepper

1/ 1/2 T. kirsch

1 1/2 T brandy

1/4 t. nutmeg

10x sugar

Melt the butter over low heat. Stir in flour, slowly, stirring with a wooden spoon. Cook a minute, stirring. Remove from heat & add scalded milk. Stir. Cook slowly, stirring constantly, until thickened Remove pan from heat.

In large bowl beat the sugar with the egg yolks. Fold the butter-flour mixture into that, then add mashed figs & all remaining ingredients except egg whites. Beat egg whites, then fold into mixture.

Butter 1n 8-cup soufflé dish & dust evenly with 10x sugar. Pour soufflé mixture into dish & bake at 350° for 35-45 min. Check at 35 & bake 5-10 min. longer, if necessary. It's done when it has risen 1 1/2 inches above rim of dish & top is brown & cracked in a few places. A cake tester in center comes out clean. Serve immediately.

Fig Conserve

from one of my old Lee Bailey cookbooks

1 lemon

1 pint small ripe figs, trimmed

1 C. sugar

1/4 C chopped pecans

Cut the lemon into sections & remove seeds. Chop coarsely in food processor or chopper. Put the figs & lemon in a saucepan, add the sugar, & boil until thick. Stir in pecans & cool. Seal or refrigerate. Makes about 1 1/2 pints.

Fresh Fig & Walnut Tart

from Classic Cuisine of Provence by Diane Holuigue, p. 126

This is so you & I know where to find it.