They can say what they like.
I do give a fig.
Fig. Season. Is. Far. Too. Short.
For some reason, I can only find the smallish sweet, purple “mission” variety at the local market. If I want green ones, I have to steal them from the neighbour’s tree that trespasses on to the street. But bien sûr, I would never do that. The other neighbours always get there before me.
I’m flinging figs in so many savoury dishes just now. Following the touch of orange blossom in my Fig Tart Recipe, here’s another of my favourite quick fig desserts. It’s so gorgeously simple, it’s not even a recipe. The sauce ends up syrupy thick out of the oven, as long as you don’t put too much Marsala in there and add that knob of butter. Go on, spoil yourself.
Did you know they have a high source of calcium as well as fibre?
If you’re serving these figs on their own, I recommend adding a touch of lavender since it’s in abundance in the garden just now. I had completely forgotten to cut them as they were flowering and so they have dried up but boy, their fragrance is like walking into a crowd-wrestling tourist shop in Provence, with mechanical crick-crick-crickets, herbes de Provence and lavender bags lining the walls.
Otherwise simply drizzle with Marsala and honey. They’re a real treat when accompanying Giant Coffee Macarons with Tiramisu Cream (see page 116 of the book).
Roasted Figs in Marsala
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Chilling Time: 30 minutes
- Preheat the oven to 180°C. Halve some plump purple figs, place them cut-side up in a roasting tin.
- Drizzle with a few tbsps of sweet Marsala (or sweet sherry), some runny honey and a knob of butter.
- Roast in the oven for 15 minutes.
Leave to cool before serving.
This can also be a more original partner with the cheese course before dessert (in France, dessert comes after the cheeseboard, unlike in the UK.) Enjoy with a good roquefort or gorgonzola. In fact, just make it the cheese and dessert course in one. That way it keeps all guests happy!
If you didn’t pig out on the cheese course, then you could go that double whammy of ice cream and top with crushed amaretti if you have no macarons left – which was the case here one evening.
No macarons left? What a shocker!
With no macarons left – even in my freezer bank – it has been time to remedy this fast, especially as Jamie and Deeba have posted an interesting seasonal MacTweet macaron challenge. Don’t forget to pop in on Monday when I have a very different plate of macarons to share with you. Remember you can sign up for free to receive le blog directly to your email account so you never miss a post. Bon weekend!