(photo courtesy Over A Tuscan Stove) This past week in my ‘Exploring Local Foods’ course we were talking about honey and tasting mead, but as part of the tasting I also served some fresh goat cheese along with my preserved fig condiment. Some students liked it so much they demanded the recipe.
I actually made two kinds of preserves with my figs this year. One calls for simply simmering them in sugar with lemons and putting the whole mess in a jar and capping with some sort of liquor. It comes from my friend Judy Witts Francini’s blog, Over A Tuscan Stove.
My only mistake was not letting the figs come up from the bottom of the pot while they were cooking. You can definitely stir them gently so they don’t scorch on the bottom.
This next recipe was for a fig mostarda, a condiment that goes well with meats and cheeses. My figs were almost overripe, and although I brought the mixture to a setting point, it didn’t set, but I canned it anyway and it is delicious spooned from the jar. The recipe is a little weird, but if you have any experience with canning you can figure it out. You need to page down to get to the English version on the page:
http://notitievanlien.blogspot.com/2007/11/mostarda-di-fichi.html
The course is now at an end. Thanks to everyone who took part, and watch this space for more classes coming up in 2009!
