SandyM
10-04-2001, 09:30 AM
Hi Emily,
I recall your affinity for figs, and I saw this article in our paper today. I thought you'd enjoy it. Unless it's sacriledge to eat figs any other way but fresh! :D
Fast and fresh: Roasted Figs With Candied Ginger and Creme Fraiche
Season's short, so snap up those figs
By Kate Lawson / Detroit News Food Writer
I received an e-mail from a friend and colleague the other day, asking me if I'd had my fill of fresh figs yet. The answer is no, I could never get my fill of this fabulous fruit, but I know I have to act fast because a real fig is a fresh fig and 'tis the (short-lived) season.
I fancy figs in the worst way. When I see them at my favorite produce market, I can never pass them up, especially the small ones nestled in a pint container at a price of $1.99 that are just begging to be bought.
The dusky little Mission fig, harvested from August to November in California, is what shoppers are likely to find at the market now. Don't expect to find either at local farm markets -- the commercial fig is not hardy in this climate.
For those of you who've only tasted figs smushed in a Newton, you really should try a fresh one to see what all the fuss is about, particularly if you turn your nose up at gritty dried figs. As my colleague put it: "Look at it like this: The fresh fig is to dried figs what a grape is to a raisin, or a plum to a prune." Unlike many fruits, the fig is totally edible, thin skin and all, though some people prefer to scoop out the rosy flesh and leave the skin behind.
The only down side of figs is their limited shelf life. They are very perishable. Avoid any shriveled, overripe figs, and store them in the refrigerator for just a day or two. Don't wash them until just before serving.
Classically, figs are served as appetizers, particularly with thin slices of prosciutto or cheese, but Mediterranean cuisines pair figs with poultry and other main courses. Figs are also at home on the dessert plate, with cheese and herbs or honey.
Roasted Figs With Candied Ginger and Creme Fraiche
Here's an elegant but easy dessert from a wonderful new cookbook, Home Cooking Around the World by David Ricketts (Stewart, Tabori & Chang, $35). Its basic idea is clever -- taking "comfort" foods on a global tour and showing what other cultures do with similar ingredients but different seasonings. For instance, Ricketts uses the sugary heat of candied ginger to play flavor against flavor with the sweet-tart fruit and creamy creme fraiche. A dish that would be perfect for your next dinner party.
From "Home Cooking Around The World" by David Ricketts (Stewart, Tabori & Chang, $35)
2 teaspoons unsalted butter, at room temperature, for greasing dish
8 ripe figs, halved lengthwise
1 tablespoon sugar
1 tablespoon chopped candied ginger
1 teaspoon fresh lemon juice
1/4 cup creme fraiche or mascarpone
Grated lemon zest, for garnish
Heat oven to 400 degrees. Use the butter to grease a small baking dish, pie plate or roasting pan just large enough to hold the figs.
Place figs in dish and turn them around in the butter to coat.
Then arrange them, cut side up. Sprinkle figs with the sugar, then the ginger.
Bake in 400-degree oven until figs are hot and cooked through, 10 to 12 minutes. Remove pan to a wire rack.
Sprinkle figs with the lemon juice and let stand 15 minutes.
Serve with creme fraiche or mascarpone and garnish with the lemon zest.
Serves 4.
Per serving: 134 calories; 5 g fat (3 g saturated fat; 34 percent calories from fat); 24 g carbohydrates; 11 mg cholesterol; 8 mg sodium; 1 g protein; 3.4 g fiber.
I recall your affinity for figs, and I saw this article in our paper today. I thought you'd enjoy it. Unless it's sacriledge to eat figs any other way but fresh! :D
Fast and fresh: Roasted Figs With Candied Ginger and Creme Fraiche
Season's short, so snap up those figs
By Kate Lawson / Detroit News Food Writer
I received an e-mail from a friend and colleague the other day, asking me if I'd had my fill of fresh figs yet. The answer is no, I could never get my fill of this fabulous fruit, but I know I have to act fast because a real fig is a fresh fig and 'tis the (short-lived) season.
I fancy figs in the worst way. When I see them at my favorite produce market, I can never pass them up, especially the small ones nestled in a pint container at a price of $1.99 that are just begging to be bought.
The dusky little Mission fig, harvested from August to November in California, is what shoppers are likely to find at the market now. Don't expect to find either at local farm markets -- the commercial fig is not hardy in this climate.
For those of you who've only tasted figs smushed in a Newton, you really should try a fresh one to see what all the fuss is about, particularly if you turn your nose up at gritty dried figs. As my colleague put it: "Look at it like this: The fresh fig is to dried figs what a grape is to a raisin, or a plum to a prune." Unlike many fruits, the fig is totally edible, thin skin and all, though some people prefer to scoop out the rosy flesh and leave the skin behind.
The only down side of figs is their limited shelf life. They are very perishable. Avoid any shriveled, overripe figs, and store them in the refrigerator for just a day or two. Don't wash them until just before serving.
Classically, figs are served as appetizers, particularly with thin slices of prosciutto or cheese, but Mediterranean cuisines pair figs with poultry and other main courses. Figs are also at home on the dessert plate, with cheese and herbs or honey.
Roasted Figs With Candied Ginger and Creme Fraiche
Here's an elegant but easy dessert from a wonderful new cookbook, Home Cooking Around the World by David Ricketts (Stewart, Tabori & Chang, $35). Its basic idea is clever -- taking "comfort" foods on a global tour and showing what other cultures do with similar ingredients but different seasonings. For instance, Ricketts uses the sugary heat of candied ginger to play flavor against flavor with the sweet-tart fruit and creamy creme fraiche. A dish that would be perfect for your next dinner party.
From "Home Cooking Around The World" by David Ricketts (Stewart, Tabori & Chang, $35)
2 teaspoons unsalted butter, at room temperature, for greasing dish
8 ripe figs, halved lengthwise
1 tablespoon sugar
1 tablespoon chopped candied ginger
1 teaspoon fresh lemon juice
1/4 cup creme fraiche or mascarpone
Grated lemon zest, for garnish
Heat oven to 400 degrees. Use the butter to grease a small baking dish, pie plate or roasting pan just large enough to hold the figs.
Place figs in dish and turn them around in the butter to coat.
Then arrange them, cut side up. Sprinkle figs with the sugar, then the ginger.
Bake in 400-degree oven until figs are hot and cooked through, 10 to 12 minutes. Remove pan to a wire rack.
Sprinkle figs with the lemon juice and let stand 15 minutes.
Serve with creme fraiche or mascarpone and garnish with the lemon zest.
Serves 4.
Per serving: 134 calories; 5 g fat (3 g saturated fat; 34 percent calories from fat); 24 g carbohydrates; 11 mg cholesterol; 8 mg sodium; 1 g protein; 3.4 g fiber.