The fig post generated a bit of a fig-fueled frenzy of correspondence.
Darling Mira sent me this photo taken last weekend. She was at the farmlet with her son and daughter-in-law who are visiting NZ from Belgrade. We all ate figs and local cheese off a wooden platter and felt suitably rustic. The weekend also included whole a lot of bonding with ponies, some sharp-shooting at the gun club, and an epic op shop outing. Something for everyone!
Another lovely friend sent through this recipe, which sounds yummy if you can just be disciplined enough not eat all your figs straight away. Mark me down as a likely fail on that score.
Annabel Langbein’s Figs in Ginger Syrup
This is a big recipe because it’s a great way to deal with prolific but less flavoursome fig varieties, but it’s easily halved if you have less fruit. I love to have a few jars of these on hand in the pantry to bring out for winter desserts.
Ready in 3¼ hours
Makes 4 large jars or 10 medium jars
3 lemons, halved and finely sliced
5 cups water
1½ cups malt vinegar
¼ cup coarsely chopped crystallised ginger
Trim figs and cut in half if large. Combine sugar, lemons, water, vinegar and ginger in a large pot and bring to a boil, stirring until sugar has dissolved. Add figs and simmer gently until soft (3 hours).
Divide figs and syrup between sterilised preserving jars, fill jars to overflowing with a little syrup or boiling water and seal with sterilised lids. They will keep for months in a cool, dark place.
Figs for winter desserts. What could be better than that then?