A generous islander gave me some figs from a beautiful, mature tree. So, of course, I had to learn what to do with them right away! We ate a few for breakfast just straight up, with honey and chopped nuts. We gave away a few to friends who had never eaten a fig before. The rest, I found a few ways to preserve them for the rest of the year.
- I modified this chutney recipe, using dried cherries and omitting the red pepper powder. This will be delicious in the fall and I imagine it on the Thanksgiving table.
- From Preserving by the Pint, I made fig and thyme jam. It’s already been enjoyed on cheese platters and turkey sandwiches. Yum.
- In the steam oven, I dehydrated halved figs for 16 hours. (16?!) I was still unhappy with the level of dryness, so I packaged them for the freezer. I plan to make fig anise bread with these.