By Shari Wakefield on December 15, 2010
Phillip's parents have a quant little garden out the back, filled with lots of fresh produce. Things like lettuce, shallots, garlic, spinach and tomatoes - along with a fig tree and an olive tree. Each evening I meander through the garden and peruse the fig tree for fruit ready for eating.
The figs are just coming into season and I can't wait for the first plump and juicy fig to be ready!
Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.
You probably don't think about the leaves of the fig tree as one of the fig's edible parts. But in some cultures, the fig leaves are a common part of the menu, and for good reason. The leaves of the fig have repeatedly been shown to have anti-diabetic properties and can actually reduce the amount of insulin need by persons with diabetes who require insulin injections.*
I think that this shall be the first recipe I shall be making - as the figs don't need to be completely ripe...if fact, if they are too ripe they will fall apart when you bake them.
Grilled Honey Orange Figs
4 tablespoons of Honey
2 tablespoons of Orange Juice
200 grams of Mascarpone
50 grams of Pistachios
In a saucepan, bring the orange juice to the boil and then remove from the heat. Add the honey and stir until the honey has dissolved into the orange juice and allow to cool.
Cut the figs in half and place on a baking dish. Pour the orange mixture on top of the figs, keeping one tablespoon to mix into the mascarpone.
Grill the figs on medium heat until tender.
In a bowl combine the mascarpone with the remaining orange mixture and the crushed pistachios.
To serve place 2 figs on each plate, top with mascarpone mixture and garnish with fig leaves.
*Please note that I am not a doctor or a dietician and this blog should not be taken as medical advice.
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