Tags
blue cheese, breakfast, cooking fruit, cuisine, desserts, dried fruit, easy, fiber, fig, fig preserves, figs, food, fruit, health, healthy, homemade jam, jam, jelly, no oven, preserves, recipe, stovetop cooking, vegan, vegetarian
Our front yard’s got an awesome fig tree; I think it’s the “Alma” variety–medium size, green, and mind-bogglingly sweet. I remember when it fit neatly inside a repurposed barrel–about five years ago, the tree’s roots blasted through the barrel walls and required a more accommodating abode. We piled the mulch and compost on it and never looked back! Now we harvest 10 or 15 figs every morning, eating them as snacks throughout the day.
But what about when figs don’t cut it as snacks?
Well, then we make FIG PRESERVES.
a bowl of sweet, crunch-y spread!
I did this:
simmer 1 basketful of figs with–
-1/2 cup muscat or red wine
-sprinkle of cinnamon, ginger, and cardamom-dash salt
-honey (SO unnecessary, figs are like the sweetest fruit in the world)
Figs have myriad small seeds that are completely crunch-able and delicious, not to mention probably quite healthy!
serving suggestion
It’s simple and goes so well with savory treats like blue cheese toasts, or on toppa your morning pancake stack. All oven-less!
I love fig seeds – mixed in with biscuits they make such a nice texture enhancer to cookies. I wish I could get such a large quantity to make something as good as this – I haven’t seen figs in the shops for several months now… -sigh
Beautiful looking snack there – I wants!