What are figs and what can we do with them?

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The Common Fig is widely known for its edible fruit throughout the Mediterranean and Middle Eastern region, Iran, Turkey, Pakistan, northern India, and also in other areas of the world with a similar climate, including Arkansas, Louisiana, California, Georgia, Oregon, Texas, South Carolina, and Washington in the United States, south-western British Columbia in Canada, Durango, Nuevo León and Coahuila in north-eastern Mexico, as well as areas of Argentina, Australia, Chile, Peru, and South Africa.

Two crops of figs are potentially produced each year. The first or breva crop develops in the spring on last year’s shoot growth. In contrast, the main fig crop develops on the current year’s shoot growth and ripens in the late summer or fall. The main crop is generally superior in both quantity and quality than the breva crop. However, some cultivars produce good breva crops (e.g., Black Mission, Croisic, and Ventura).

Figs are one of the highest plant sources of calcium and fibre. According to USDA data for the Mission variety, dried figs are richest in fibre, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs have a laxative effect and contain many antioxidants. They are good source of flavonoids and polyphenol including gallic acid,chlorogenic acid, syringic acid, (+)-catechin, (?)-epicatechin and rutin.

In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity. Mediterranean people were so dependent on figs and olives that the fig tree and olive branch symbolized peace and plenty. Figs are members of the mulberry family; some 700 varieties are believed to exist.

CREAMY FIG AND PORT FLAN

Flan can be made upto one day ahead. Recipe unsuitable to freeze.

CRUMB CRUST
1 1/2 cups plain sweet biscuit crumbs
90g butter, melted

FIG AND PORT FILLIING
500g figs, chopped
1/2 cup water
1/3 cup castor sugar
2 egg yolks
1/4 cup castor sugar, extra
2 teaspoons cornflour
1/2 cup thickened cream
200g carton soft cream cheese
3 teaspoons gelatine
1 1/2 tablespoons water, extra
2 tablespoons port

Crumb Crust: Combine crumbs and butter, press evenly over base and side of 23cm flan tin, refrigerate while making filling. Pour filling into crumb crust, refrigerate until set.

Fig and Port Filling: Combine figs, water and sugar in saucepan, bring to the boil, reduce heat, simmer, covered, for 10 minutes (or microwave, covered, on HIGH for about 3 minutes). Blend egg yolks, extra sugar and cornflour in saucepan, gradually stir in cream and cheese, stir constantly over heat until custard boils and thickens.

Blend or process custard with fig mixture until smooth. Sprinkle gelatine over extra water, dissolve over hot water (or microwave on HIGH for about 20 seconds). Stir gelatine mixture and port into fig mixture.

FIGS IN PINK CHAMPAGNE

Figs can be cooked up to 1 day ahead. Recipe unsuitable to freeze.

1 cup water
1/2 cup sugar
1/4 cup lemon juice
2 cups pink champagne
8 medium figs, quartered

Combine water, sugar and lemon juice in saucepan, stir constantly over heat, without boiling, until sugar is dissolved (or microwave on HIGH for about 2 minutes). Add figs, bring to the boil, reduce heat, simmer, uncovered, for 3 minutes (or microwave on HIGH about 2 minutes) or until figs are just tender. Remove from heat, cool to room temperature, refrigerate until cold. Serve figs in individual dishes topped with about 1/4 cup of syrup. Top with champagne just before serving.

FIG AND APPLE RELISH

Store relish in refrigerator for up to 6 weeks. This recipe is unsuitable to freeze or microwave.

10 medium figs, chopped
1 large onion, finely chopped
3 medium apples, finely chopped
2 cups brown sugar, firmly packed
1 cup sultanas
1/2 cup chopped dried apricots
2 cups white vinegar
1 cup dry white wine
1/4 cup tomato paste
1 tablespoon yellow mustard seeds
1 clove garlic, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom

Combine all ingredients in large saucepan, stir constantly over heat, without boiling, until sugar is dissolved. Bring to the boil, reduce heat, simmer, uncovered, for about 1 1/2, hours or until relish is as thick as desired. Stir mixture towards end of cooking time. Pour relish into hot sterilised jars and seal when cold.
Makes about 6 cups.

baking with Bill & Sheila

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