Figs

Bountiful spring and autumn. Time to put autumn figs in preserves till next year's harvest.

Fig paste

For scones and dessert sauces, such as a coulis

1 kg fresh figs

2 c pear juice

1 T pectin (Jamsetta), optional

Blend the figs. Rub the puree through a sieve to remove seeds. In a heavy saucepan, cook the puree in pear juice with the pectin. Simmer of 30 minutes. Reduce as required to thicken. Pour into sterilized jars and seal. When cool, store in the refrigerator.

Caramelized fig paste

For scones, cheese boards and sweet-savoury dishes

1 kg fresh figs

1 c pear juice

Blend the figs. Rub the puree through a sieve to remove seeds. In a heavy saucepan, cook the puree in pear juice, stirring continuously to form a thick caramelised paste. Allow an hour or so. Pour into sterilized jars and seal. When cool, store in the refrigerator.

Fig Pickles

Firm, just about ripe figs

Salt

Sugar, made into bar syrup (1:2 water to sugar, boiled 5 minutes)

Vinegar, boiled and cool

Chilli flakes, optional

Cut figs in half. Sprinkle salt over and leave for 30 minutes. Rinse and drain well. Pack into jars. Pour enough bar syrup to half cover the figs. Top with vinegar. Adjust sweetness. Add chilli flakes. Cover. Leave in the fridge for at least 2 weeks before using.

Fig Tart
Check out Maggie Beer's recipe. Luscious macerated figs on an almond custard (frangipane) baked in rough puff pastry.