FIGS are part of the mulberry family and were one of the first cultivated fruit trees. They originate from southern Europe, Asia and Africa, and were used as a symbol of peace by early civilisations. They are a rich source of iron, calcium, potassium and phosphorus, and are used fresh and dried in cooking. They do not keep well (a main reason for drying) and should be stored in the fridge and eaten within two days of purchase.
1 FIGS POACHED IN PORT 375ml port; 150g granulated sugar; 1 vanilla pod, split and scraped; 1 cinnamon stick; 1 strip orange peel; 4 whole black peppercorns; 6 fresh figsPut the ingredients – except the figs – in a l
arge saucepan, bring to the boil and reduce the heat. Simmer for about 20 minutes until the liquid has the consistency of light syrup and reduced by half. Add the figs and simmer very gently for about 15 minutes. Turn off the heat and cool the figs in the syrup. Serve the figs in a bowl with ice cream and their juices spooned over.
2 GRILLED FIGS AND BLUE CHEESE 6 fresh figs, halved; 50g blue cheese; 12 walnut halves; 2 tsp runny honey; 1 tsp balsamic vinegarPreheat the grill to high. Put the figs, cut-side up, on a baking sheet and top each half with a scant teaspoon of cheese. Gently press a walnut half on to each fig half and put under the grill for about two minutes until the cheese is just starting to go soft. Remove and allow to cool for five minutes, and serve with the honey and vinegar drizzled over.
3 FIG AND ALMOND ROLL 300g dried figs, finely chopped; 2 tbsp balsamic vinegar; 75g blanched whole almondsMarinade half the figs in the balsamic vinegar overnight. Dry fry the almonds in a heavy frying pan until golden, and chop roughly. Put the marinade figs in a food processor and whiz to a paste. Turn out into a bowl and add the remaining figs and almonds. Mix together well with your hands. Lay a sheet of cling film on your work surface and roll up the mixture tightly into a log about 50mm in diameter. Chill in the fridge over night. Remove the cling film before slicing and serve with cheese. This will keep for two months in the fridge.
4 FIG PILAU RICE 50g butter; 1 tbsp mustard seeds; 1 medium onion, minced; 1 tbsp grated ginger; 1 red chilli, deseeded and minced; 450g basmati rice; pinch saffron; salt to taste; 4 fresh firm figs, dicedMelt the butter in a heavy-bottomed saucepan over a medium heat and add the mustard seeds, onion, ginger and chilli. Cook until the onion softens and is translucent. Add the rice, figs, saffron and salt, and stir to coat. Pour in one litre of water and bring to the boil, before reducing the heat to low. Cover and cook for ten minutes. Turn off the heat and allow to stand for ten minutes, still covered. Fluff with a fork before serving.
5 FIGS WRAPPED IN PANCETTA WITH ROCKET SALAD 3 fresh figs halved; 6 slices pancetta; 2 tbsp balsamic vinegar; 3 tbsp olive oil; small bag of rocketWrap each fig half in a slice of pancetta, stretching slightly as you go. Heat a frying pan and cook the figs over a medium heat for two to three minutes on each side, until the bacon has turned golden brown and crisp. Put the olive oil, vinegar, salt and pepper in a screw-top jar and shake vigorously. Pour the dressing over the washed rocket and combine gently to coat the leaves. Put the leaves on a serving plate and arrange the figs on top.
The full article contains 630 words and appears in Scotland On Sunday newspaper.
