More Fresh Figs

I am SO behind on blogging! I started a new job and am working 6 days a week, which definitely takes some getting used to.  I think I've been sleep deprived for a month!

But I had to share some more of what we've done with the wealth of fresh figs we've been given....


Fresh Fig Topping for Pancakes
12 fresh figs
2 tbsp. butter
1 tbsp. sugar
1/2 tbsp. sherry vinegar


Ok, so this is very, very easy, particularly if you can get a volunteer (aka my husband) to make you pancakes!  Ours were gluten-free naturally.
I started by washing the figs and chopping them into quarters or smaller, and throwing them in a saute pan with the butter.  Then I sprinkled the sherry vinegar and sugar over them.  I cooked over low heat, stirring often, for about fifteen minutes.  The result? A yummy fruit topping/syrup that everyone loved.  In fact, they loved it so much I didn't get a picture at all (OOOPS.)


Another breakfast easy fave with figs...

Figs & Oatmeal
2 cups whole rolled oats (NOT INSTANT)
1 tbsp. butter
2 tbsp. coconut oil
4 cups water
12-15 fresh figs
cinnamon
ginger
1 tbsp. maple syrup

In a saucepan, bring the rolled oats, coconut oil, and water to a boil.  I always go ahead and put the oil in because it helps it keep from sticking.  Once the contents of your pan are boiling, reduce the heat to low.  Cook on low for about 10 minutes, stirring every few minutes.  When you are starting to get an oatmeal-looking substance, add in your figs and maple syrup, mixing throughly with the oatmeal.  Sprinkle in cinnamon and powdered ginger.  Cook (still on low) another 10 minutes or so, stirring to be sure nothing is sticking to the bottom of the pan.  Add the pat of butter, and cook until it's melted. Stir throughout.

Note: I didn't use any sugar in this, and my youngest ate two bowlsful!

Fresh Figs!!!!

The lessons you learn in college are not all, shall we say, academically related.  That being said, when I was a student at UGA, my roommate and I had a house that happened to have fig trees in the backyard.  And one of the lessons I learned was that fresh figs are absolutely divine.

My cousin got married this weekend, and I didn't get to talk to my grandparents much at the wedding, but my Mema (that's Southern for grandmother if you are uninitiated) sent me some fresh figs from one of her trees.  None of my family aside from myself had ever had any, either, so it was with great joy yesterday that I introduced them.

Mema sent me a sackful of figs, which can turn bad rather quickly, so we could not extend the joy, they had to be used right away.  We ate a lot of them, sliced them and threw in our dinner salad (which we had with our gluten-free spaghetti-- yay!) and then I started cooking.

I've never made jam before, so I made a large jar of jam using a recipe I found on the internet (that I can no longer find to share) and then I made fig chutney.  I couldn't find a recipe that was what I wanted, so I just made up my own:

Fig Chutney

12-15 fresh figs, washed, stemmed, and chopped

3 tbsp fresh ginger

3 thai chili peppers

½ cup apple cider vinegar

¼ cup water

1 cup sugar

1 tbsp. Tabasco sauce

½ tsp nutmeg

Bring everything to a boil, reduce heat and simmer about 20 minutes, or until everything is nice and thick.  Stir regularly, to prevent sticking.  Pour everything into the food processor and and pulse three or four times until you have a chunky consistency.  Refrigerate before serving and use as a condiment.