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Where did you find these frozen figs? I know this post was a long time ago, but I work at a magazine and we need some for a photo shoot. Any leads you have would be great! thanks!
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re: Jeca9
I've started seeing them pop up everywhere here in Toronto (after never having seen them before.) I'm mostly seeing them at either ethnic grocery stores (Russian, Italian, generally-European stores) or discount grocery stores. (In Toronto, the discount grocery stores carry a lot of ethnic brands.) The figs I've seen are Burnac brand (happen to have some in the freezer right now!) grown in Turkey.
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I ended up turning them into a compote. I quartered them, and cooked them in water with cristallized ginger until they disintegrated. No need for added sugar.
I've been eating the compote for breakfast with plain skim Greek yogurt, and a couple toasted walnuts. YUM.
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Take four for every chicken breast. Saute the breasts after dredging in flour. Add the figs and the following: (assumes 2-4 people)
1/2 cup broth
1/2 cup either port or marasala
1/4 cup white wineAdd the figs, and maybe some green onion. Cover and cook(low) 20-25 minutes until breasts are done. Remove the breasts and figs & keep warm
Reduce sauce over hi heat, 5 minutes.add 2 TBS heavy cream.whisk and then serve over the breasts/figs
Also, banana bread made with chopped figs is good and good for you
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kchurchill5
Mar 29, 2009 06:32 AM
I make a fig glaze over pork tenderloin or chops all the time. Some port wine, shallots and figs with some OJ. It a simple.
Also, apples and figs with nuts in a white wine over chicken
Fresh fig ravioli with some blue cheese baked and topped with a apple honey herb sauce
Figs, chipoltes, pears and a few veggies stuffed in chicken breasts either in pockets and rolled. I prefer to roll and pan sauteed with and then baked until done and then served with a gorgonzola sauce (this was a hit for a dinner party I had a few months ago) I used fresh figs but frozen would work great.
A fig compote with apples, pears served over fried cheese ravioli
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re: rainey
kchurchill5
Mar 29, 2009 02:28 PM
I just chop the figs, blue cheese and some , ricotta a little for a little moisture, but not much mix and stuff into wontons or pasta of your choice. I bake mine, but you can boil too and my sauce is just apple cider reduced, some honey and herbs. I thicken with just a little corn starch to make a nice sauce but nothing to thick. They are a lot of fun.
You can also use apple preserves or jelly melted with some herbs as a quick go to.
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Watery can be an advantage. How about draining them thoroughly and making jam with the soft fruit with the concentrated flavor that remains.
I still have a tiny bit of some fig jam that a friend in Paris sent me. The flavor is great but the soft mauve color is even better and I can't bear to see it gone.
It was killer spread on a schmeer of fresh goat cheese on a whole grain cracker. Not bad for brekkies either.
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re: piccola
You can make one jar and keep it in your fridge to avoid the water bath/vacuum sealing that makes one want to do larger batches.
Put a few small dishes in your freezer before you begin. Put a very clean jar/s and the lid/s in a pot of simmering water.
Just add some sugar and maybe a squeeze of lemon juice and start boiling it down. If you want to taste to correct the sweetness make SURE you let it cool enough so you don't burn your mouth!!!!
If the skins don't boil down (I've never made fig jam myself) strain out the large pieces with a slotted spoon or whatever. Continue boiling until the syrup is thick enough that it coats the back of a metal spoon and when you draw your finger through it, it leaves the trail.
As insurance you can take one of those dishes out of the freezer and drip on a few drops of your preserve. If they're fully prepared, they'll set up instantly. If they're still runny, put them back on and boil them more and give the plate test another go a bit later.
Now your ready to pack it up. Put the hot preserve into the hot jar (if they are not roughly similar temps you'll get thermal shock and the jar will break so DO NOT attempt to put the hot stuff in a cool jar) and seal it up. A wide mouth funnel is helpful but if you're just doing a jar or two you can ladle it in carefully enough.
If you keep it in your fridge the sugar is enough insurance against bacteria. It should keep at least 6 months in your fridge. IF you made a second jar and you don't want to keep it in your fridge you'll have to create a vacuum seal. Not difficult to do but I won't take up space for that here. You can find those instructions on the net by googling something like "preserving" or "canning".
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re: rainey
danna
Apr 1, 2009 08:59 AM
I've made fig jam. Just pull off the stem and as much skin as you can get to come along with it. The rest of the skin will cook down.
Crostini topped w/ goat cheese (other brie, manchego, whatever) smeared w/ fig jam and topped w/ a litle proscuito is great. Figs love pork.
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Sal Vanilla
Mar 26, 2009 08:41 PM
Hmmm... That is a good one.
Have you slipped one under the broiler with some sugary something on top to see what they do?
You could always poach them in a bit of port and star anise. Good with ice cream.
How about some figgy pudding? No joke. How about that?
I poached some pears in a brandysaffron sauce once. If someone mentions that... eh. it was not to die for.
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