Figs are summer's last hurrah, and the harbinger of fall. These honey-sweet fruits are both delicious and versatile, eaten out of hand or packed in a jar.
Figs' honeyed sweetness are a natural for jams, straight up or enhanced with balsamic, lavender, fennel or even smoky chipotle.
If you like to retain the texture of figs, put up a chunky preserves instead.
Pollystyle Fig Paste
Made the right way, fig paste has a more complex flavor than fig jam. This is great as a breakfast spread or eaten with Spanish cheeses such as Manchego.
Homemade chutneys are a terrific way to amp up either a snack or a meal without adding too many extra calories or salt. Making chutney is easier than most jam recipes, and are a nice alternative to a bottle of wine for your host/hostess gift.
Don't knock it 'til you've tried it. Pickling complements the sweetness of figs with the sharpness of vinegar and spices, a great complement to meats and cheeses.
Two refreshing ways to put up some nummy fig vinegars! Turkish, kadota, black mission...you choose the variety and which recipe to use!
LA's chef Sang Yoon does not serve tomato ketchup in his restaurant, but he does make fruit ketchups. His fig-tamarind ketchip is spectacular with a platter of salty cured meats.