Here's the thing about figs.
Yes, I've had them as an occasional accompaniment to a cheese platter
but usually they are dried and it's just the tiniest portion.
For the most part when I think fig... I think Newton.
I know that's horrible but it's true.
Besides, have you seen how expensive fresh figs can be?
So when my friend Kelly pointed out her insanely large and beautiful fig tree,
I jumped at the chance to steal some.
She sent me home with a bag and I started looking for things to do with them.
I didn't think stuffed with goat cheese and wrapped in bacon would work for Peanut... yet.
So I mixed them with apples and it's a fantastic blend.
Fig & Apple
6 ripe figs, stems removed, quartered
1 apple, peeled, cored, cut into chunks
Wash your figs thoroughly and make sure the stems are removed before cutting.
One of mine was really tough on top so I just cut the very tip off.
Add your figs and apple to a food processor and puree.
At this point it tastes fine and you could certainly serve it as is.
You'll notice the puree is pale with bits of that dark skin throughout.
However, I went a step further and placed this in a small pot over medium heat.
Cook it, stirring occasionally until those flecks of skin soften and the color bleeds into the puree.
The flavor, sweetness and even color really deepens with a bit of cooking.
~Don't worry about the seeds, they are so small they aren't a choking hazard
but they do add an interesting mouthfeel.~
-This would be great with seasonings like cinnamon or pumpkin pie spice.
-Add a bit of mint
-Mix with pureed prunes or apricot
-Add it to plain yogurt or cottage cheese
Refrigerate for up to 3 days or freeze for up to 3 months.
Apples are loaded with fiber, vitamins C, beta-carotene, riboflavin, thiamin, potassium,
phosphorus and calcium.
Figs have loads of fiber, calcium, magnesium and potassium.