Many things come to mind when I think of fall. Apples, pears, winter squash, crisp cool air, leaves falling, the farmers cutting down the feed corn in front of our house, decorating for Halloween, more Starbucks runs for warm lattes, and of course pumpkins too!
Well we can now add fig picking to that list! I planted the fig tree 3 years ago and we would get a handful of nice ones. This year we are getting the mother load! I love to pick a few fresh from the tree and plop them in my mouth but its even more fun experimenting with them in the kitchen!
Last week we had friends over and for a app I sliced the ripe figs in half but not completely through, filled them with goat cheese, then wrapped them with half a slice of prosciutto before placing them in oven at about 400 for just a few minutes to warm them up and get gooey. Lastly I used reduced balsamic to drizzle on top. They were delish, especially with a great glass of Cabernet!
Today I was trying to use up some of my fruit in my fridge along with the figs so I sliced:
1 apple
1 Asian Pear, or aka Apple Pear
10 or so figs (mine are brown turkey figs)
Then I pulled out my mini crockpot and put 1 Tablespoon of whipped butter, 2 packets of Splenda, and sprinkling of Cinnamon. Plug in and cook till desired texture ( we like ours soft enough for the kids to eat but not applesauce either), usually 2-3 hours since these little pots take a bit to warm up.
Hope you enjoy!
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