One Ingredient, Three Ways: Fig Preserves Edition

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.

Beautiful fresh figs go on the kitchen scale.

Beautiful fresh figs go on the kitchen scale.

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.

Fig Preserves on Toast with Cream Cheese

Fig Preserves on Toast with Cream Cheese and Pecans

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.

Oatmeal with Fig Preserves

Oatmeal with Fig Preserves

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.

Send your spare figs and blog ideas to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Tomorrow, Fig Burgers.

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