Greek Fig Spoon Sweet Preserves

[Margi Cintrano]

Souvlaki: Turkey, Egypt, Greece, Tunisia & Pakistan

Buonasera Souvlaki,

Speaking of the origins of the Cimmon Fig, Ficus Carica the most common type of Fig variety; is indigenious to the Mediterranean, Middle Eastern, Tunisia in North Africa and neighboring Countries.

Turkey is the world´s largest exporter according to several websites I have looked at.

The Spanish Conquerors had brought them to the Americas, in 1520 where they flourish in Mexico, California, New Orleans and the southwest and southeast of the USA.

They are extraordinairely high in calicum, postassium and iron.

I shall now proceed to research the combination of combining the fruit with cheese ... Though, it is very common, to see a Middle Eastern influence of combining sweet with sour and bitter in Spain, Greece and Turkey as well as Sicilia.

I hope this assists you.
Kind regards.
Margi.

 

[Margi Cintrano]

Souvlaki,

I had prepared a Fig Tapa earlier this morning 22nd at 11am, with fresh Ricotta sweetened, Proscuitto di Parma and fresh figs ... Real lovely.

Some people use cream cheese verses the sweet ricotta.

I sprinkled pinenuts on top of the concoction for texture and a varying cream color ... the fruit which I had spooned to a softer texture, placed a dollop or scoop of the cheese on top of the soft fig fruit, and the nuts on top and then wrapped a slice of ham around it ... held with toothpick ... Lovely with an aperitif.

Kind regards.
Margaux.

 

[Kylie1969]

I ain't been down to the fig tree (it's too big to called a bush) since we lost my mother. I just ain't had the urge. My mother dearly loved figs, straight off the tree. I might stroll down there tomorrow and see if there is any left.

That is great that you have a fig tree Hoot...how nice and fresh, straight from the tree

 

[ellen1159]

Hi, I'm new here and I saw this thread while looking for any mention of fresh figs. I've never eaten one and I would really like to expand my palate experience. As an American, my experience eating figs was as the filling of a soft cookie. I love the idea of a slice of fresh fig with goat cheese on bread for breakfast. I know figs are loaded with vitamins and nutrients and fiber, and I'm interested in nutrition as well as taste.

Many years ago at a French restaurant in Santiago, Chile, a woman at my table ordered a ravishing dessert of fresh figs sauted tableside in butter, sugar and some kind of brandy or liquer, then spooned over vanilla ice cream. I was instantly sorry I ordered the chocolate ganache cake and 23 years later I still dream of that dessert.

I would love to have some ideas for including fresh figs in salads, desserts or appetizers. Thanks.

 

[CraigC]

I would love to have some ideas for including fresh figs in salads, desserts or appetizers. Thanks.

Fig and Prosciutto Pizza​

2 pizza dough rounds
Cornmeal for sprinkling
2 tsp olive oil
1/2 tsp minced fresh garlic
2 pinches kosher salt
2 pinches black pepper
1 tsp chopped fresh rosemary
1/2 cup Fig Jam
4 ounces gorgonzola, crumbled, pea size
3 ounces thinly sliced prosciutto

preheat oven with baking stone to 500 F, one hour ahead. I prefer to use the BGE. When using it or the grill, the crusts are precooked. The flavor the hardwood charcoal adds enhances the overall flavor, IMO.Roll out each dough as thin as possible. Place on peal or pizza pan (if done in BGE/grill, place directly on grill grate that has been brushed with olive oil first). Cover surface with 1 tsp oil, 1/4 tsp garlic, 1 pinch each salt and pepper and 1/2 tsp rosemary (do this after pre-baking with BGE/grill method). Be sure to leave a 1 inch lip all the way around. Evenly dot pizzas with 1/4 cup fig jam and 2 ounces gorgonzola. Top with half of the prosciutto. Bake until browned, about 6-7 minutes (until cheese melts with BGE/grill method). Slice and serve immediately.

Fig Jam
1 tsp canola or vegi oil
3 shallots or equivalent mild, sweet onion
1 cup red wine
1/4 cup chicken broth
1/4 cup veal or beef broth
3/4 cup balsamic vinegar
1 tsp fresh chopped rosemary
1/4 cup sugar
2 rounded cups, quartered mission figs

Heat medium skillet over medium high heat, add oil. add shallots and cook until softened. Deglaze pan with red wine and reduce by half. Add broths and vinegar and reduce by half. add rosemary and sugar. lower heat to low and cook until sugar has melted. Add figs and cook, continue cooking until mixture is the consistency of liquidy jam, about 10-12 minutes. Use immediately or refrigerate upto 5 days, covered.

If you want to make the dough yourself.
Pizza Dough
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus addition as bench flour
2 tsp fresh yeast
2 tsp kosher salt
2 tsp sugar
2 tsp olive oil
1 1/3 cups luke warm water

In bowl of electric mixer fitted with dough hook, flours, yeast, salt and sugar. At low speed gradually add the oil and water. Knead on low speed until dough is smooth and firm, about 10 minutes. Divide dough into 4 balls, line 2 baking sheets with parchment paper. Place 2 balls on each sheet and cover with damp towel. Allow dough to rise in warm spot until doubled in size, about 2 hours. We cook all 4 crusts and freeze two. Gives us ready to go crusts for later.

 

[Alex-Peter]

thank you so much for the recipe Margi Cintrano ♥♥♥

 

[GA Home Cook]

In the south we have abundant fig trees (Brown Turkey and Celeste). One of my favorites is fig preserves. You can follow any internet recipe, but essentially its figs and sugar cooked down and canned. Nothing better on hot butte toast.