(ficus)

If you have a fig tree in your garden that gives you fruit, then you will know the joy of watching the little fruits ripen slowly and the anticipation of waiting until you can eat them. There are several hardy varieties of fig tree that can be grown outside in the UK, but whilst most outdoor fig varieties need protection over winter, figs are one of the easiest fruit trees to grow indoors and are great for kids who love gardening.

One of the drawbacks to figs’ deliciousness is that they have a very short shelf life at room temperature of only 2-3 days, although being kept in a fridge helps to prolong this significantly and they can also be successfully frozen.

The use of figs can be varied as they work surprisingly well in many savoury dishes – adding an unrivalled sweetness.

Top tips:

  • Figs don’t ripen after picking i.e. they won’t ripen in the fruit bowl at home so choose the ripest ones you can find when buying
  • Figs smell slightly sour when over-ripe

Tasty dishes using fresh figs:

  • Rocket, parma ham, walnut, fig, stilton and balsamic salad – this salad mix is also great as a topping on bruschetta
  • Figs are a fantastic addition to a breakfast bowl – try them with natural Greek yoghurt, honey and mixed seeds or granola
  • Figs make a natural pairing with many cheeses as they contrast flavours perfectly; ricotta is one of the most popular choices but they’re also great with most blue cheeses and even with milder flavours of soft cheese. Add them to a cheese board alongside or instead of grapes

 

Showcase figs this autumn with this show-stopping dinner party dessert…

Adam’s Fig Tarte Tatin

Wow your guests with this delicious classic French dessert with a twist. Serves 4 people.

Ingredients

400g puff pastry block

8 figs

100g of light brown sugar

50ml Cognac/Brandy

1 x tsp Cinnamon Powder

40g of unsalted butter (cubed)

Cinnamon or vanilla ice cream to serve

Honey (to drizzle over when serving)

Method

Pre heat the oven to 190°c. Slice the figs in half lengthways and set aside.

Add the light brown sugar, cognac and cinnamon powder to an ovenproof frying pan and cook over a high heat until a golden caramel is formed. Add the figs to the pan and turn down the heat. Carefully coat the figs in the caramel and add the cubed butter, making sure the figs are cut side down in the pan.

Roll out the pastry on a floured surface and use a plate to cut out a circle the same size as the pan. Place the pastry circle over the figs and tuck in the edges. Cook in the oven for approximately 30 mins until the pastry is golden.

To serve

Remove the tarte tatin from the oven and invert it onto a plate slightly larger than the pan. Cut into portions and serve with the cinnamon or vanilla ice cream and a drizzle of honey.

 

 

Photo1 by Amber Engle on Unsplash

Photo2 by Raspopova Marina on Unsplash