Yippee! It’s Fantastical Fig Season!

Baubled, Rocking Dog

Baubled

Yippee! It’s Fantastical Fig Season and I couldn’t be happier! Used in both savoury and sweet dishes they are a welcome fleeting autumnal delicacy. Perhaps because they are so transient they have an aura of being special and decadent.

Originating from the Middle East, figs were first cultivated in Egypt. The fruit has much religious symbolism and many scholars believe that the forbidden fruit picked by Eve was a fig rather than an apple.

Meanwhile, in Roman tradition Romulus and Remus who founded Rome were said to have been suckled by a wolf in the shade of a fig tree.

Figs were used as a training food by early Olympic Athletes and figs were also presented to the winners. These were in essence the first Olympic medals. Mmmm, I wonder whether the para -athletes who are about to start competing at the World Championships in Doha would prefer a fig to a metal medal! Good luck to you all, and Alex I hope you are slapping on the factor 50!

What could be easier to prepare than fig segments lightly draped with cloaks of Parma Ham, and served with Ciabatta and a dish of olive oil. Incidentally a drop or two of good balsamic or pomegranate molasses could perk up even the most basic olive oil.

Cheese and figs are also a wonderful combination. Young Pecorino,figs, a drizzle of honey and scattering of walnuts would be a perfect starter or light lunch dish to delight guests. My cheese plate includes a yummy creamy blue number, Montagnolo Affine. Despite its very Italian name it in fact is made in Bavaria. It won the Supreme Champion award at the 2013 International Cheese Awards beating 3,900 other cheeses!

Figs could prove a great start to the day sliced over a bowl of granola or muesli. Add some Greek Yoghurt (I however love Lidl’s Turkish Style Yoghurt )and a little drizzle of maple syrup or honey and the day will start deliciously.

Sweet offerings include roasted figs. I made mine by melting a little butter together with 2 tbsp apple juice, honey to sweeten and a cinnamon stick. Cut any stalk off your figs, leaving them whole, cut a cross into each of the fruit. Place in an ovenproof dish and pour over the syrup. Sprinkle with a little brown sugar. Roast at 180 degrees for 10 minutes. Remove from oven, spoon over the hot juices, cover with foil and return to the oven for another 10 minutes. Serve with ice cream, yoghurt or very naughtily clotted cream!

One of my favourite ways of eating my most favourite of fruits is on an authentic Italian pizza. No tomato sauce, just figs, goats cheese or Mozzarella, perhaps Parma Ham, a scattering of fresh Basil and drizzle of olive oil. And that is absolutely why i’ll never been a size 8 (or 12 for that matter!!)

Knowing their mad mothers love of this fruit, my girls recently bought me some glass fig baubles in the Christmas department at Harrods. Yep- definitely the sort of decorations that never find their way into the Christmas boxes destined for the attic! Thank you girls I truly and absolutely love them.

Bavarian Cheesed !, Rocking Dog

Bavarian Cheesed !

Roasted, Rocking Dog

Roasted

Parma Ham'd, Rocking Dog

Parma Ham’d

Granola'd, Rocking Dog

Granola’d

Book'd, Rocking Dog

Book’d

Next Years Lusciousness!, Rocking Dog

Next Years Lusciousness!

Romulus And Remus, Rocking Dog

Romulus And Remus

2 Thoughts on “Yippee! It’s Fantastical Fig Season!

  1. Rachel on October 21, 2015 at 8:33 am said:

    Mmmm….should give some of these recipes a go! Thanks for the fig reminder.

    • Go for it Rachel! Of course you could always chocolate dip the fruit or make a delicious trifle- figs, Vin Santo, cantucci, Mascarpone cream and grated white chocolate- the possibilities are endless! x

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