Figs, glorious Figs!
One of my favourite fruits, and If we’re lucky we get two crops a year. We wait patiently for our late Summer, early Autumn figs to ripen and pray they will before they drop from the trees.
Eaten freshly picked from the tree is a treat for the senses, rich and satisfying, sweet and comforting.
They add a luxury element to salads, delicious too sliced on-top of yoghurt or added to a cheese platter for a sweet addition to the savoury goodness.
One of my favourite ways to enjoy them is to combine them with other delicious local ingredients, Jamon, goats cheese and baked in the oven.
My Figs, goats cheese and Jamon recipe.
Now we have a glut, and what a glorious glut to have, not complaining but we need to be prepared and preserve our Figs for days of cooler climes.
Fig & Apple Chutney.
When I make chutney, I try and use what’s in more store cupboard and spice rack. I don’t weigh my ingredients and sort of make it up as I go along ;). As long as you add sweetness, a little acidity and spices or seasoning you’re good to go.
Fresh Figs, cleaned and cut into quarters. about 2kgs
Brown Sugar 250 g
Aged sherry vinegar 250ml
2 peeled and chopped granny smith apples
2 tsp mixed spice
In a large saucepan, add all the ingredients and bring to the boil, then reduce temperature and simmer for about 1/2 hour, until the apples are soft.
Store in clean, sterilised jars in a cool dark place. Can be eaten straight away.
