A bucket of fresh figs -- What do I do?
A customer came by with a bucket of freshly picked figs -- and said she'd be bringing by at least a bucket every couple of days until she runs out of them.
My restaurant is a small place. We sell some desserts, but not enough to go through this amount of figs in such a short space of time. Does anyone have any ideas about how to preserve/pickle, in short DEAL with them?
My thanks in advance.
Figs with creamy blue cheese, even better with dessert Riesling or Sauternes
Figs wrapped with prosciutto, grilled and glazed with balsamic reduction
Fig, caramelized onion and gorgonzola pizza
Figs Roasted in Port, served with tiny balls of good vanilla ice cream. The port becomes a syrup.
Mediterranean meat stews or tagines with figs
Fig "strudel" with frozen puff pastry or phyllo, goat cheese filling, honey or raspberry preserves
Fig preserves -- great with slivered almonds on top of Fage yogurt
Fig clafouti – easy, fast and good
Freeze them whole in a Ziploc bag and figure it out later
One last recipe:
Figs, plain, perfectly ripe with the stem end slightly wrinkled -- and a loved one near. Read D.H. Lawrence's poem "Figs" and let nature take its course
A friend of mine, a native Italian, offers suggestions, some of which sound helpful for a small restaurant. In Italy, according to my friend, figs are served fresh and peeled with a strip of Prosciutto Ham wrapped around each fig as an antipasto (appetizer). Or they can be washed, peeled, drizzled with a little maple syrup, sprinkled with some cinnamon and eaten`for breakfast or after dinner.You could even add a dash of heavy
cream to smooth it. Some people add them to compotes with
I made a fig preserve a couple of years ago when I had a bumper crop off my tree:
4 parts peeled figs, cut into 1/2 in. pieces
1 part sugar
1 part honey
1 or 2 T. lemon juice (depending on amount of figs)
Simmer on low until the figs are completely translucent.
I used mine with a cheese course and spread on waffles in the morning until it was gone.