Gentle Readers, what better to do with an abundance of figs than preserve them? The Practical Cook made them for cake, and got the bonus of leftovers.What to do with spare fig preserves? The recipe used is simple to make, complex in flavor. I find that it’s becoming more interesting as I use it. If you don’t have the full amount of figs called for, make a partial batch.
I made a batch of fig preserves last year with Brandy, and I’m still drunk from it. I found I prefer this preparation far more, as I can add booze to a cake (or to my oatmeal if I so choose), but it overpowered last year’s preserves.
One Ingredient, Three Ways: Fig Preserves Edition
1. On toast with cream cheese. Or goat cheese. Simple and elegant, this is a complex little bite that is perfect with tea.
2. Stirred into oatmeal. Take a break from routine with this spicy sweet combo, a portent of fall. I topped mine with toasted pecans, and I’m still smiling about it. Seriously, you have to try this.
3. As a glaze for pork tenderloin. Roast a pork tenderloin at high heat (~450 degrees) using this as a glaze, either by itself or mixed with 2:1 balsamic vinegar or a splash of mustard. Figs and pigs have a natural affinity.
Are you feeling figgy yet? Post a fig question or comment, and you’ll be answered on Fig Week 2011. Feel the excitement.
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Tomorrow, Fig Burgers.