A little taste of...Figs
by Sophie Davies
Adam and Eve ate them, as did the ancient Egyptians and Greek Olympians and
well, I just adore them! Fresh, dried, poached or glazed, figs make a perfect
complement to a range of both sweet and savory dishes.
Have you ever thought about what you would take with you if you were stranded on a deserted island (or was that dessert island!)? Figs, cheese and crackers would undoubtedly feature on my list of essentials. Grown for thousands of years, figs enjoy a Mediterranean climate with a long dry summer. Fresh figs don't keep well and bruise easily, so I suggest storing any extras in light syrup.
A sour odour indicates over-ripeness so always store fresh figs in a crisper. However, make sure figs are served at room temperature as cold dulls flavour and fragrance, two of the finest things about eating fresh figs.
As for dried, I prefer Turkish to Australian figs as they are usually slightly candied, making them a heavenly pair with a washed rind or blue brie.
Two of my latest fig eating experiences lead me to writing this article. The first was a breakfast to welcome the new French Ambassador to Australia. Food was prepared using Adelaide Hills produce and featured a stunning dark grainy bread chock filled with large chunks of luscious figs.
This made for a heavenly combination with the Udder Delights Brancollette, with which it was served.
My other recent figgy feast was at Bridgewater Mill, where I deviously over-indulged in one of their opulent desserts. Between three we shared a sumptuous plate of chocolate pudding served with chocolate ice-cream and one big black round fig, covered in thick dark syrup. The fig perfectly balanced out the richness of the pudding and added fruit to my daily intake that day!
Figs are also amazingly good for your health. Low in fat, high in potassium, calcium, iron and phosphorus, figs contain more dietary fibre than dates and contain essential fatty acids, Omega-3 and Omega-6. So there are no excuses for not hunting them down in your local supermarket, fruit and vegetable or gourmet store.
Try grilled figs – cut figs in half, brush with butter (NOT margarine) and sprinkle with brown sugar. Place on a tray (under foil) cut-side up and cook for 3-5 minutes, or until golden brown and caramelised on top.
They can either be served with savory dishes (try pork or duck) or sweet (pour custard over figs).