Figs
Stuffed Fresh Figs
| Serves 4 | Ingredients | Method |
|---|---|---|
|
8 ripe purple figs 4oz ground almonds 2oz caster sugar 1 tblsp cream cheese 1 tblsp fresh lemon juice (optional) 8 whole unblanched almonds |
Wash and dry the figs. Slice eac fig twice from the stem almost though to the base, so that the quarter segments can be opened like petals. Mix the ground almonds with the sugar, cheese and lemon juice, if you are using it, to a stiff paste and put a spoonful in each opened fig. Top each blob of stuffing with a whole almond and serve the figs at room temperature. |
Sliced Figs with Raspberry Sauce
| Serves 4 | Ingredients | Method |
|---|---|---|
|
8 ripe purple figs 12oz of Raspberries 5oz icing sugar Juice of 1 lemon 1⁄4 pint of double cream, chilled. |
Peel the figs carefully and cut each into 6 pieces. Liquidise half the raspberries and then pass through a fine sieve. Add the icing sugar and lemon juice to the puree and mix. Pour a puddle of the sauce on to individual serving plates and then arrange 12 fig pieces decoratively on top. Chill until needed, then whip the cream, pipe on to the plates and decorate with the remaining raspberries. |
Fig and Apple Preserve
| Serves 6 | Ingredients | Method |
|---|---|---|
|
2lb figs, washed and chopped 4lb cooking apples, peeled, cored and chopped 5lb of sugar 3 cups of water |
Place all the ingredients in a saucepan and simmer for about an hour. Cool before bottling. |