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| The syrup from the green fig preserve takes this dish full circle Mans |
Sometime in early summer I posted a blog that included a
video on how to make green fig preserve. In that blog I explained that the
first figs of the season do not ripen, so they’re really only good for
preserving. Check out -
http://theurbanhuntergatherer.blogspot.com/2012/11/green-fig-preserve.html
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| This ones not quite ready yet Mans |
Now is the hottest time of the year (don’t forget that I
live in Cape Town) and all those fig trees that are lurking in the neighbourhood are drooping with
ripe figs… that’s if the birds and other ‘urban hunter gatherers’ haven’t already
schnabbed ‘em.
‘Coz I like to go full circle, I thought I might check out
the same tree that we got the video blog figs from, to see if there were any ripe
ones to chomp. It just so happened it was Valentine’s Day when I stomped over
the parched earth and thirsty vegetation to pluck just a few soft, ripe figs.
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| This one is Mans |
‘Oooo!’, I thought to myself as I gently pressed a fig to see
if it would be worthy of a Valentine dessert. ‘I can split open a fig and lay
it provocatively on a fragile bed of phyllo pastry, top it with a scoop of
mascarpone and dribble it with lashings of honey’. What a decadent and sensuous
Valentine’s pudding that would be. But when the moment arrived there was a
small problem: by the time we got round to the dessert part of the meal, Laura
and I were so very well plastered on fine wine that the thought of painting
melted butter on phyllo leaves seemed all too much. So I skipped the phyllo and
the result was this ‘No Fuss Fig’ pud. A sexy and simple summer dessert.
Just when I thought the storey woz done, it wozn’t… Coz just
last night, when I made No Fuss Figs for some friends, I had a little light
bulb moment and added not only honey, but also some of the Green Fig Preserve
syrup from the earlier figs. This really made the dish even more deliciously
figgy. A sort of “Buy one, get one free” bonus.
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