Fig salsa

07/02/2009 - 10:55

One of our fig trees yields a lot of fruits these days. Too much to eat and we wondered what to do. I found a recepy that made a nice salsa to accompany meat, fish and poultry.   

  • * 1 lb fresh figs, chopped
  • * 1/3 cup red wine
  • * 1 tablespoon balsamic vinegar
  • * 1/8 teaspoon salt
  • * 1/8 teaspoon fresh ground pepper
  • * 1/2 teaspoon sugar
  • * 1 sprig fresh thyme or rosemary.

Combine all ingredients with 1/2 cup water in a saucepan.Cover; bring to boil over high heat.Reduce to a simmer; cook, partially covered, until fruit has broken down, about 20 to 30 minutes.Let cool slightly; remove thyme/rosemary sprig.After a round in the food processor, or a few rounds with the multi processor add some lemonjuice and fill the stuff into hot jars. Today we just finished cooking 6,5 kilos figs - ended up with 13 jars of fig salsa (1/2 liter jars). Now its only enjoying left, in addition to giving to friends and neighbors.  

Comment

I don't have a recipe for what Im about to suggest but some places produce a Lonzino (?) di Fico. I bought one in Ancona once, apparently aroun d since Roman times. It looks like a fig sausage that you can slice. It was very tasty and I used to put it on meat when I roasted it. Sorry I know no more than that.  

 Here is another tasty recipe. It will last quite a few days if kept in the fridge. I will give you the basic proportions but you can increase those according to the amount of figs available.INGREDIENTS:1 dozen large fresh figs1 1/2 cups red wine (choose a good "fruity" variety, the better the wine, the better the results)3 tablespoons honeyPREPARATIONPut a medium pan over medium heat and add the wine and the honey. Stir together and bring to the boil.Add the whole figs and reduce heat.Poach gently until tender.Using a slotted spoon remove the figs and place on a dish.Increase the heat to reduce the wine and honey syrup.Return the figs to the syrup and allow to cool.Keep in a glass container with a tight lid. Refrigerate.You can serve them accompanied with walnut pieces and thick cream (or a good vanilla ice-cream)Enjoy!

This is from a river cafe cookbook and as far as I can remember is simply sauteed figs, peperoncino and marscapone cheese with Linguine. I can really recmmend it- whilst it sounds weird,  its really uplifting and, if you were wondering, it doesnt do damage to your fossa

A wonderful sweet can be made by putting a layer of cooked figs in the bottom of 4" deep x 10" dia. then cover with equal amounts of plain yogurt and double cream mixed together. Sprinkle over demerera sugar. then just repeat unil the dish is full. Keep in fridge.This is delightful - just don't count the calories!!