I have so many figs right now and how much fig jam can two people eat! So I thought I would try

B

barbara-in-va

Well-known member
some fig chutney. My figs are VERY mild in flavor so I found this recipe, with lots of spices, which I like the way it reads except I do not know what cinnamon quills are?? Is it a stick?? Any favorite fig chutney recipes out there?

Thank you!

1 Cinnamon quills, organic

4 Whole Cloves, organic

1 tsp Coriander seeds, organic

1 tsp Mace, organic

1 tsp Brown mustard seeds, organic

1 Star Anise, organic

1 granny smith apple, chopped into small pieces

200g fresh or frozen figs, chppoed into pieces

100g dried fruit(such as apricots, raisins, prunes and cranberries, roughly chopped)

1 onion finely chopped

1 clove of garlic, finely chopped

1 tbsp ginger, freshly grated

50g brown sugar

70ml red wine vinegar or cider vinegar

1/4tsp salt

Preparation

In a dry frying pan dry roast the coriander seeds, stirring constantly for 1-2 minutes until you can really smell the roasted spices.

Transfer to a pestle and mortar and roughly grind.

Into a deep pan put all the ingredients including the spices and bring the ingredients to a boil, reduce the heat to low cover and allow to cook gently for 1 hours, stirring from time to time.

Transfer the hot chutney into sterilsed jars and seal immediately.

The chutney is best eaten at least one month after preparation as the flavours have time to develop. Once open keep refrigerated.

http://www.cardamomeetcompagnie.com/Recette/Apple-fig-chutney/EN

 
this sounds really good! I think I would put the cloves & anise in cloth for easier removal

wouldn't want to crunch on either one.

 
Not a chutney recipe, but I posted this on another forum, and a few members tried it & loved it -

It also had great reviews on Recipezaar (now called food.com):

STUFFED FIGS DRIZZLED WITH CHOCOLATE

1/2 cup pine nuts, toasted
8 ounces cream cheese, softened
2 tablespoons grated orange zest
1/4 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
10 fresh figs, washed, stems removed
1/4 cup chocolate chips
1 tablespoon butter
1 tablespoon Grand Marnier (one reviewer used a little juice from the orange)
1 orange, sliced

1. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest, nutmeg and pepper, mixing until smooth.

2. Slice each fig in half lengthwise.

3. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.

4. Melt chocolate and butter in micro 1 minute; add Grand Marnier, stir till creamy.

5. Drizzle over stuffed figs.

6. Garnish on a platter with orange slices.

http://www.recipezaar.com/68911

 
Here's another to check out from my files:

FRESH FIGS WITH CHOCOLATE AND ALMOND STUFFING

Serving: 12

INGREDIENTS:

3/4 cup finely chopped unpeeled almonds
2-ounces, about 1/2 cup finely chopped semisweet chocolate
1 tablespoon sugar
1 1/2 tablespoons dark rum, or enough to lightly bind almonds and chocolate into a paste
12 ripe and juicy figs

DIRECTIONS:

1. Place almonds, chocolate and sugar in a bowl and stir together.

2. Add rum, and stir until mixture just holds together. Add a few more drops of rum as needed. It should form a rough-textured paste. If it doesn't hold together, pound mixture in a mortar and pestle or pulse briefly in a blender.

3. Trim stems off figs. Then, starting at stem end, cut figs 3/4 of the way down, making two incisions in the form of a cross. Carefully pinch the bottom of each fig to make the top open like a flower.

4. Gently stuff almond mixture into center of each fig. Press fig together to reshape it.

5. Arrange figs on a platter and serve. On a warm day, keep figs refrigerated until ready to serve.

Makes 12 stuffed figs to be eaten with the fingers.

 
REC: Whole Fig Preserves

Fig Preserves

"Whole figs preserved in syrup are a simple and unusual treat. Serve these with toast or biscuits, or in a salad with spicy-vinaigrette and warm, pecan-crusted goat cheese, or as a relish with a roast, particularly duck. Chose heavy, ripe, yet firm figs for preserving, but not the black mission fig variety, which can become tough and leathery when cooked this way."

2 lbs firm, ripe figs
1/4 C baking soda
boiling water to cover figs
2 C granulated sugar
1/2 t salt

Put the figs in a nonreactive saucepan or dutch oven. Sprinkle the baking soda over them, and pour in enough boiling water to cover. Let stand for 5 minutes, then drain and rinse in two baths of clean, cold water.

Put the figs back in the pan, and cover with sugar and salt. Let stand at room temperature for 12-24 hours, until sugar is mostly dissolved.

Heat gently until the syrup comes to a simmer, and cook the figs slowly for 10 minutes, shaking the pan occasionally to ensure that they are not sticking to the bottom of the pot. Remove from heat and cool. Cover and allow to sit at room temperature overnight.

Slowly heat and simmer the figs for 10 minutes, then cool and cover overnight for 2 more days. Repeat. On the third day, after the figs have simmered, use a slotted spoon to remove them from their syrup and pack into sterilized jars. Strain the syrup, and boil it till it reaches 220F on a candy thermometer. Pour the hot syrup over the figs, and seal following canning-jar manufacturer's instructions. Allow to age for 1 month in cool dark place before using.

Source:
The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks by Edna Lewis and Scott Peacock

 
Thank you Meryl and Maria. I hope the figs in the fridge will keep long enough for

me to get to some of these recipes. Last night I made one batch of fig and orange jam and a half batch of Steve's Fig and Port jam. Both were delicious when I scraped out the pan. Haven't had a chance yet to check their set, that is always the challenge for me!

Tonight I am going to make a balsamic + red wine drizzle then serve sliced figs on toast with some goat cheese topped with the drizzle.

 
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