Okay so this fig post is not a recipe but a waving of the white flag. We have had a very fig rich week and now it was time to save them for later. So I pulled out my handy dandy Dryer and filled the shelves with the rest of the figs, dried them over night, allowed them to cool and then bagged them and placed them in the fridge for later use. Some “later use” ideas include a coffee/fig pudding that requests that dried figs be soaked in milk. mmmmm . . . maybe I’m not totally fig’d out yet!
Thanks to the mascarpone pusher, my friend Michael, I made Poached Figs in Marsala Wine served with mascarpone. The hardest part was heading out to a store to buy the mascarpone. Since I am still inspired right now to use up the pantry and freezer supplies as inspired by Hattie Brooks. I broke down from the pressure and did it though. And oh was I rewarded. Thank you Michael, it was delicious!
Poached Figs in Marsala Wine
Ingredients:
Marsala Wine
12 ripe figs
1/4 cup chopped walnuts
mascarpone cheese
Pinch of ground nutmeg
honey
2 cups of water with ½ cup sugar
I soaked the figs in the wine for several hours in the fridge and then poached them in the sugar water. Plated them with mascarpone cheese, chopped walnuts, a pinch of nutmeg and a drizzle of honey.
A fig shake or smoothie is super yummy and filling for breakfast. The tall one might be getting a little fig’d out because we have been also powering through the fresh figs by just eating them whole and raw. He wasn’t really ready to drink this delicious fig treat – ahh well! I loved it and next time I’ll just make less and not offer to share! Whip some up and enjoy all by yourself or share if you must!
Fig Shake/Smoothie
In blender, combine all ingredients and process until smooth. Pour into tall glasses and drink with a pretty straw right away.
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