fresh figs

xxfibeexx

Hi Seakay,

Thanks for that. Bit late for the crab apples but I'll remember to save myself some time next year.

I knew you wonderful MSE people would know what to do with the figs.

tryingtobethrifty

I saw this being made on tv and thought it looked lovely
http://www.bbc.co.uk/food/recipes/fig_cream_cheese_and_65349

We went to a posh dinner party once and there was mint and fig salad which I thought would be disgusting but was lovely.

xxfibeexx

Hi Tryingtobethrifty,

That tart looks really lovely. Would need to be ripe figs, perhaps I can take a few of them that are closest to ripening and try the brown paper bag and banana trick.

mi_jardin

I have made fig jam before, its very nice for a change, but I couldn't give you a recipe, I am a chuck it in cook!
However, the fig chutney is a much better plan. Absolutely delish! Great in cheese sandwiches and cheese on toast!

xxfibeexx

Thank Mi Jardin. Think chutney it will be.

Will change the vinegar around a bit and do it tomorrow me thinks, bit shattered now and had the silly idea of making fresh pasta for tea *groan*

PipneyJane

xxfibeexx wrote: »

Hello all,

My title is a little tongue in cheek. My father arrived over the weekend with 'gifts' for me.

Several kilos of crab apples and several more kilos of not quite ripe figs.

One might almost think my Aged Parentals were trying to say something!

I'm happy with the crab apples and am slowly making my way through the lots to cut out bruised bits before starting the process for crab apple jelly.

The figs are proving somewhat more of a challenge.

There are too many to try ripening with a brown bag and banana. The majority are probably half way to being edibly ripe. If you see what I mean.

Personally I cannot stand figs - remind me far too much of being fed syrup of figs as a child. Bleurgh!

However; most of the rest of the family love them. So I was wondering. Would a jam with ginger work or perhaps a chutney?

I'd be grateful for any ideas or advice. Even if it is only to chuck them on the compost bin.

Thanks in advance

Firstly, don't throw out your crab apple jelly pulp! Instead, push it through a sieve and make Crab Apple Chilli Cheese with it (I add my chillies after sieving the fruit, not as stated in the recipe). The sieving part takes a while, but it is so worth it. (Learn from my mistake and sieve the pulp in small batches - it's faster.)

I have a vague memory of some sweet-sherry style wine that someone's dad used to make with figs. Would you be up to making wine with the figs? Assuming they ripen, that is. I found this recipe on Garden Web. You need to read the whole thread to get the full instructions/explanations.

Another thought is dehydrating the figs and using them as you'd use any other dried fruit. You can do it in a low oven (120c) for several hours/overnight - just cut the fruit and spread it over baking trays to dry out/turn leathery. Again, sadly, you'll need ripe fruit for this.

xxfibeexx

Hi Pipney Jane,

What a great response. The OH is the chili fan here so just suggested the crab apple chili cheese to him.

I got a look.

He tends to tolerate my foraging adventures....just.

Think I'll make it, have lots of dried chilies left from last year. If he hates it well...I'll know not to bother another time.

The wine sounds nice but alas, very few of these figs are ripe/will ripen.

Perhaps for the best as I am about to surprise the OH with cider making.

Pink.

Hi xxfibeexx,

As your thread has dropped down the board I've added it to our main thread on using figs to keep the ideas together.

Pink

village_saver

Does anyone know if figs can be frozen?