85 years ago today my father-in-law bought a set of “good” Limoges porcelain dishes for my mother-in-law, for their 5th anniversary.
By the time I met the Feins and became part of their family, they had moved on to other, more modern tableware, and this set, Charles Ahrenfeldt “Bouquet de France,” was tucked away in stackable storage bags in their pantry.
Many years later I inherited those dishes and saw them for the first time.
Of course, I didn’t love the why of my inheritance — who would? I was lucky. My in-laws were good, loving people.
But I did, and still do, love the dishes. I love the old fashioned floral centers, the slim blue and gold rims, the delicacy of Limoges.
Many of the dishes were chipped; several were missing from the service for 12. But over the years, Ed and I set out on a mission to replace them. Recently we were finally able to buy the fruit dishes in the photo above.
I use these dishes every day. I figure, why not? What am I saving them for?
And so I will serve dinner on the dinner plates tonight and for dessert? These luscious fresh figs, poached in orange juice and with a bit of citrusy spark from orange peel and fresh ginger.
I wish my in-laws a very happy 5th/90th anniversary! We will be celebrating. I wish they were here to celebrate with us.
POACHED FIGS WITH ORANGE, Cinnamon and Ginger
1 cup orange juice
1 cup water
1/3 cup brown sugar
1-inch chunk peeled fresh ginger, coarsely chopped
2-inch piece of cinnamon stick, broken
2 2-inch strips orange peel
8-10 fresh green figs (cut in half if very large)
ice cream, whipped cream, sorbet, optional
Place the juice, water, brown sugar, ginger, cinnamon stick and orange peel in a saucepan and bring the liquid to a boil. Stir to blend the liquids, lower the heat and simmer for 15 minutes. Add the figs and simmer for another 5-8 minutes, or until the figs are tender. Remove the pan from the heat and let the ingredients cool. Remove the figs from the pan and cut each in half (if not already cut). Set aside. Strain the ingredients in the pan. Discard the solid ingredients. Pour the liquid back into the pan and cook over high heat for 5-6 minutes or until the liquid is syrupy (the consistency of maple syrup). Let the syrup cool. Before serving, some of the fig halves in serving dishes, pour some poaching syrup on top. If desired, place some ice cream, whipped cream or sorbet on top.
Makes 4-6 servings