Fwd: Sweet Savvy Recipe #210 - A Feast of Fresh Figs

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22 August 2008

 

Greetings!

 

 

This is the time of year where we have fresh figs available in Florida (though they probably aren't grown here). I looked up my fig recipes on sweetsavvy.com ( and scroll down to "Fig"), but they were all made with dried figs.

 

A fresh ripe fig is one of nature's most wonderful delights, but I wanted some ideas on how to use fresh figs in recipes. I found the California Fresh Fig Growers Association. Their website has a lot of info on the history of figs, varieties, how to store them, how to dry them yourself, etc, and a whole page of recipes using fresh figs. Now most of them contain sugar, which I will need to modify in the future, but there were a few that had no sugar.

 

Here are a few ideas inspired by recipes I found on the website (have not tested these myself yet, but I can envision how wonderful they will be!).

 

FIGS IN RASPBERRY SAUCE

 

makes about 2 pints

 

The original recipe said, "Figs can be frozen up to 6 months in this elegant sauce" but why wait six months! I think this would be great to eat as a compote, or spoon over cake or ice cream.

 

2 cups red raspberries

1/3 cup honey

1/2 cup apple juice

16 fresh figs

 

 

In a medium saucepan, simmer raspberries, honey and apple juice together until fruit is tender, about 10 minutes.

Cool slightly, then puree in a blender or food processor and strain to remove seeds.

Meanwhile, remove the stems from the figs and cut them into quarters from top to bottom, leaving bottom intact to hold the quarters together.

Place figs in a glass or polyethylene plastic container and cover with cooled syrup.

Serve as is, or freeze up to six months. If you are going to freeze it, place crumbled pieces of freezer paper on top to hold figs under syrup.

 

 

FIG-STRAWBERRY GELATIN

 

makes 8 servings

 

1 recipe Whole Fruit Gel-Oh!, using strawberries for the fruit

about 20 fresh figs

 

 

Follow the recipe to make the Gel-Oh! and allow to cool.

Meanwhile, remove the stems from the figs and cut them into quarters from top to bottom.

Mix the fresh figs into the cooled gelatin, then refrigerate until set.

Serve.

 

 

MELON, FIG, AND PROSCIUTTO SALAD

 

6 2-cup servings

 

1 small ripe cataloupe

6 cups washed and torn summer lettuces

1 pound small fresh figs

4 ounces prosciutto (optional if vegetarian)

1/3 cup fresh orange juice

2 tablespoons white wine vinegar

2 tablespoons water

1 1/2 tablespoons olive oil

1 tablespoon honey

1/2 teaspoon grated orange rind

1/4 teaspoon salt

1/8 teaspoon hot pepper sauce

 

 

Slice the melon in half and remove seeds and peel. Cut lengthwise 1/4-inch slices, then cut each slice into bite-size pieces.

Remove the stems from the figs and cut them into quarters from top to bottom.

Roll up the slices of prosciutto and cut 1/4-inch slices across the roll (when unrolled, these will be strips)

Combine melon, lettuce, figs, and prociutto in a large salad bowl and toss gently.

To make the dressing, combine orange juice, vinegar, water, olive oil, honey, grated orange rind, salt, and hot pepper sauce in a jar. Cover jar tightly and shake vigorously.

Drizzle dressing over salad, and toss gently to coat.

 

 

GRILLED KEBABS WITH FRESH FIGS

 

makes 6 servings

 

Juice of 2 large lemons

2 tablespoons honey

1/2 cup olive oil

1/2 teaspoon freshly ground black pepper

1 teaspoon dry thyme leaves

1 clove garlic, minced

1 small yellow onion, thinly sliced

2 pounds lean boned leg of lamb, pork tenderloin, or chicken; trimmed and cut into 48 (1-inch) pieces

24 large or 48 small fresh figs, washed and stemmed

2 red onions

2 fresh sweet green peppers

 

 

Combine first 6 ingredients in a large bowl. Measure half of the mixture into baking dish. Add yellow onion and meat, cover, and marinate in refrigerator at least 20 minutes. Set remaining marinade aside.

Meanwhile, cut large figs in half lengthwise.

Cut each red onion into 6 wedges then each wedge in half crosswise (for a total of 24 pieces).

Remove seeds and stems from peppers, then cut into 6 wedges and cut each wedge in half crosswise (for a total of 24 squares).

Add figs, onions, and peppers to reserved marinade and toss gently to coat. Set aside.

Remove meat from baking dish and discard that marinade.

Drain marinade from figs and vegetables and reserve.

Thread 4 meat pieces, 2 figs, 2 red onion pieces and 2 green pepper squares alternately onto each of 12 (10-inch) skewers.

Prepare grill or broiler. Place kebabs on grill rack or broiler pan brushed with olive oil. Cook 4 minutes on each side, basting frequently with reserved marinade, until done.

 

 

FRESH FIG FRUIT SALAD

 

On a platter, scatter halved figs, clusters of raspberries, any other very ripe fresh summer fruits, whole basil leaves, and lime wedges. Dust with freshly ground black pepper. At the table, squeeze lime juice over all and eat fruits with your fingers.

 

FRESH FIG SALSA

 

makes 4 cups

 

2 cups (1 pound) fresh firm-ripe California figs, stemmed and diced

2 fresh green onions, sliced crosswise

2 medium tomatoes; peeled, seeded and coarsely chopped

1 cup peeled and diced mango

2 tablespoons finely chopped fresh mint

2 cloves garlic, minced

2 jalapeño peppers, seeded and minced

2 teaspoons grated lime peel

2 tablespoons lime juice

1 tablespoon balsamic vinegar

Salt and pepper, to taste

 

Combine all ingredients and chill several hours to blend flavors.

Serve with broiled or grilled fish, chicken, pork, beef or lamb or with chips for dipping.

 

 

BAKED FIGS

 

makes 4 servings

 

12 fresh figs

1/4 cup brandy, port or Marsala (optional)

1/2 cup apple juice

2 tablespoons honey

heavy cream (optional)

 

 

Preheat oven to 350 degrees F.

Remove stems from figs, if desired.

Arrange whole figs in ovenproof dish, pressing down lightly to flatten bottoms so that figs will stand upright.

Mix apple juice, brandy and honey together and pour over figs.

Bake until tender, about 20 minutes.

Cool and serve with heavy cream to pour over.

 

 

for more recipes and information on sweeteners and health, visit

 

sweetsavvy.com

 

got a question? want to share a recipe?, visit

 

Sweet Savvy Q&A Blog

 

links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd.

 

All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more...

 

The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions.

 

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