As fig season winds down, I sigh inwardly as I review this years' batch of recipes. The highlight was a simple fig compote sweetened with a little sugar, lemon and topped of with orange zest. I cooked it down to practically a confit which I preserved and will pull out in December with our traditional foie gras. I also liked the roasted figs we had on several occasions-once with mascarpone& honey and several times with vanilla sugar and butter-once out of the hot oven topped off with a dollop of creme fraiche. But I love figs so much that nothing beats biting into fat juicy delicious one -green, black...I truly love figs!!!
I would love some of that confit in December.... yum, yum, yum!
ReplyDeleteWhat a funny coincidence = I made a very successful dish last night with ..... FIGS too! A simple roast pork with port, cranberries and fresh figs. The scrapings were deglazed and creme fraiche added. I thought it turned out pretty well as I served it to some very special guests: my parents! Unfortunately, I had bought the ingredients and spaced out that Mom is vegetarian. Oops! Well she enjoyed Delia's crispy potatoes (from your recipe book, thanky kindly) and a cauliflower au gratin.
ReplyDeleteThat sound so delicious-pork roasts can be dry (if even slightly overcooked) so the fruity sauce sound like an excellent cure for that. Hope your Mom was able to forgive you for the slip up...
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