There were so many figs in the supermarket recently that I thought maybe I wound up in the Garden of Eden. Because, for fig lovers like me, this year’s bonanza is almost like Paradise.
I’ve bought pounds of the stuff and I’ve used them in all sorts of ways. Figs with chicken. In salad. Grilled. Poached.
I have to get it all in before all the figs are gone and Paradise is lost, at least until next year.
So I poached a few more for my weekend company last weekend. These were supposed to be dessert but we decided to eat them for breakfast with a little cream on top.
Well, actually only the women added the cream. The men poured more of the sweet, thick sauce on top.
Have it your way. But act fast. Figs will be around just a short time longer.
Poached Figs with Orange, Ginger and Cinnamon
2 cups water
1/2 cup sugar
1 2-inch chunk cinnamon stick
1 1-inch chunk peeled fresh ginger
8 large green fresh figs
Combine the water and sugar in a large saucepan. Peel the orange and add half to the saucepan. Squeeze the juice from the orange into the pan. Add the cinnamon stick and ginger. Bring the liquid to a boil, reduce the heat to a simmer and cook for 15 minutes. Add the figs and simmer for about 10 minutes or until the fruit is tender but not soft or mushy. Remove the pan from the heat and let cool. Strain the poaching liquid. Pour the strained liquid back into the pan. Bring to a boil over high heat and cook for several minutes or until it is syrupy. Remove the pan from the heat and let the syrup cool. Cut the figs into halves or quarters. Serve the figs drizzled with syrup (and add cream if desired). (If the syrup has firmed, heat it for a minute or so over medium heat to liquefy). Makes 4 servings