3 cups figs, sliced
5 apples, peeled,sliced
2 lemons, juice and rind
4 cups sugar
Put all the fruit into a pan and slowly cook until
Bring to the boil, add the sugar and stir until dissolved.
Continue boiling until the jam gives the setting test.
Pack and seal.
Figs in Wine
1 kg fresh ripe figs
1 cup sugar
Rind of 1 lemon, pared and thinly sliced
450ml red wine
Put the sugar, water and cloves in a pan. Bring to
the boil, stirring until the sugar has dissolved, then simmer for five minutes.
Add the lemon rind and wine.
Put the figs into warm , clean jars and pour the wine syrup over them, including the lemon rind and cloves.
Cover and seal.
Poached Figs with Mascarpone
Wash and cut off the stems of approximately 12 figs. Score the figs through the cut end in a cross, just as you would Brussels sprouts to ensure they cook through. Place in a shallow oven proof dish scored side up. Pour over approximately half to ¾ of a cup of Port, and sprinkle with brown sugar and ½ a teaspoon of cinnamon. Place in the oven at 180°C for approximately 30 minutes. Serve slightly warm, with some of the syrup to cover and a swirl of Mascarpone. If you’ve not got Port, Brandy or Sherry can be substituted.
A very easy recipe which takes 5 minutes to put together and can be baking in the oven while you are serving up your mains and it is delicious with the creamy texture of the mascarpone and the sharp sweet syrup and figs.
Roasted Fig Filo Parcels
Preheat oven to 200C.
Cut the figs to make a cross on the top. Place on two layers of filo pastry, drizzle fig with honey and chopped pistachio nuts. Bring pastry up to enclose the fig and bake until golden, about 15 minutes.
Roasted Figs with Blue Cheese and Bacon or Prosciutto
Preheat the oven to 200C.
Cut the figs to make a cross on the top. Insert slices of blue cheese and wrap with proccietto or bacon strips. Fasten with a tooth pick.
Place on baking sheet.
Bake of 15 – 20 minutes.
This is an excelent entree.