The unpredictability of harvests causes me to marvel at the steadfast dedication of farmers. One season to the next, they never know how well or poorly a crop will do, despite all care and meticulous planning. And, under the same weather conditions, one planting will thrive, while another fizzles.
In 2010, Gigi had a bumper crop of figs. In the two years that followed, her trees bore meager fruit. It had us worried—was 2010 a fluke? Last week, that notion was dispelled when Gigi called me with this report:
“We need to pick figs. Now!”
Her trees were–and still are—covered. Plump ripe knobs, some royal purple, others streaked greenish-brown, are ready to be plucked and relished. The next morning, I met Gigi at the garden. We picked a fast 100, and two days later, I returned to gather another basketful.
Joy. The figs are back, with the promise of so many more to come. Time to enjoy them now, and preserve them for the future.
My plan was two-fold. I could envision delectable figs roasted to sweetness, tucked in lettuce leaves with goat cheese, chives, and bacon for a summer meal. (almonds for my vegetarians!) What I didn’t use in the salad, I’d put up in mason jars. Roasted Figs in Syrup!
I began by halving the figs and arranging them on a baking sheet scattered with thin lemon wedges. After I dusted them with sugar and a spritz of white balsamic vinegar, I placed them into the hot oven.
I had forgotten how effective and deeply delicious this method is. Very quickly the sugar melts as the figs release their juices. The lemon and vinegar meld into the mix, enhancing the figgy taste, while balancing the sweetness. A gorgeous caramel-ruby syrup results, glazing the fruit in the pan. And that tangy syrup becomes the perfect medium to drizzle into the lettuce cups, the salad’s dressing really.
As for the rest, well, I have a few ideas. I love them baked on flatbread with prosciutto, leeks, and soft gorgonzola. The figs in syrup are sublime with mascarpone on a slice of crusty toasted baguette. Check out Cooking Light’s Guide to Figs for other tips and recipes. I am always open to new recipes with this ancient, treasured fruit, and would love to have your recommendations, too.
Of course, we fig lovers know that there is nothing quite like that one, sun-warmed and ripe right off the tree, sticky to the touch and honeyed to the bite.
ROASTED FIG-GOAT CHEESE-BUTTER LETTUCE CUPS
25 leaves butter (or Boston) lettuce, washed and spun dry
1 11 ounce log plain goat cheese
8-10 strips thick slab cut bacon cooked crisp and crumbled -OR-
1/2 cup sliced toasted almonds
1 1/2 cups roasted figs in syrup (recipe follows)
coarse ground black pepper
Arrange butter lettuce leaves on a platter. Cut the goat cheese log into small slices or pieces, placing a piece into each lettuce cup.
Sprinkle the goat cheese with chives.
Sprinkle cooked bacon or toasted almonds into the cups.
Place a fig half over the goat cheese.
Drizzle with figgy syrup and season with coarse ground black pepper.
Makes 25 appetizers or 10-12 mains.
ROASTED FIGS IN SYRUP
15 ripe figs, washed, dried and cut in half lengthwise
1 lemon, sliced into 10 wedges
1/4 cup sugar
2-3 tablespoons white balsamic vinegar
Preheat oven to 425 degrees.
Place the fig halves on a baking sheet. Scatter the lemon wedges around the figs.
Sprinkle the sugar over the figs. Sprinkle the vinegar over the sugared figs.
Place into the oven and roast for 10-12 minutes, rotating the pan after the halfway (5-6 minutes) mark.
Cook until the figs become puffed and release their juices.
The juices will meld with the melted sugar and vinegar to make a luscious syrup.
Remove from the oven and cool. Place the fig and lemon pieces into a medium bowl or 12 ounce jar. Scrape the accumulated juices-syrup from the pan over the figs.
Makes 1 1/2 cups.
Note: You may double the batch and preserve the figs and syrup in 3-8 ounce jars and process in a hot water bath for 15 minutes.