Fig and Apple Chutney

IMG_2836One of summer’s gifts comes to us from the fig tree in our garden. When its fruit begins to ripen around the first week in July, it seems as if its branches will break from the hundreds of green figs. The foliage is so dense that I really have to work at finding the blushing fruit whose softening texture and slight bent on the stem say “pick me” even more than the color. This year because we had such a wet June, the harvest began a bit sooner. Picking twice a day can be a chore, especially as the temperatures rise.  We have many ways we like to use the figs, but because I know we won’t use all of them, I start giving bags away to those I know love figs, and try to make at least one batch of fig chutney.  This year, the figs I used for a small batch were almost the last to ripen.  Because of the sudden extreme heat, the tree went into preservation mode and all the green figs on the tree stopped ripening, hardened, and began to drop.  Even though we watered heavily, there were no more ripe figs.  So the few little jars of fig and apple chutney will have to do. It is some of the best I have made, so I will certainly try the recipe again next year.


Fig and Apple Chutney

1 pound of fresh figs

2 apples 1

1 1/4 cup of sugar

1 / 2 cup cider vinegar

1 teaspoon cinnamon

1/4 teaspoon red pepper flakes

1/4 teaspoon sea salt

Clean the figs and halve or quarter depending on size. Peel and cut apples into cubes. Put everything in a saucepan with sugar, vinegar, spices and salt. Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally.

Ladle the hot chutney in sterilized jars. Close immediately. Turn the jars over until completely cooled. Best after 2 or 3 days. I store mine in the refrigerator.

Figs Any Way You Like Them

This will be remembered as the summer we fell in love with figs!  My post last week illustrates how much we loved making a grilled pizza with them, but it seemed a shame to overlook some of the other ways I used them.  Having them sliced with some Greek  yogurt and honey as a simple back porch breakfast doesn’t need a recipe, but oh my, we certainly considered it a keeper!

I have made two batches of Fig Chutney!  This is wonderful on a grilled burger, or spread on a block of good cream cheese for serving with whole grain crackers or toast as a snack or appetizer.

A week of rain with its resulting drop in temperature has been so very welcome. However, it means that our fig tree has delayed ripening the few remaining figs. I enjoyed picking over a quart twice a day, and am glad I dried some figs at the peak of harvest. This is probably easier if you have a food dehydrator, but it worked pretty well in my convection oven. Aren’t the figs pretty, all lined up? The best part is they retain their moisture and wonderful flavor.

Making Dried Figs

A pound of fresh figs, or more as you like.

Preheat oven to 250 degrees. Wash figs gently in cool water. Drain, and roll in clean tea towel to blot dry. Trim any stems, and cut each fig in half lengthwise. Using a baking sheet with a rim, place figs cut side down in a single layer, but touching, so there is not space around them. Place pan in oven for one hour.

After one hour, turn the figs over. There will be some juice in the pan which you can rub the cut side in as you turn them, so they are coated in their juice. Put back into the oven and bake another hour. I like to set my oven timer so I don’t forget. Repeat this step as often as needed until the figs are wrinkly and sticky. Usually, one more hour (3 total) is about right. at this point, reduce to heat to 200 and keep checking until the liquid is used up and the figs become more solid. In about 30 minutes the figs will have the texture you expect in dried figs. Turn the oven off, and let them cool with the oven door shut.

Remove the cooled figs and store in a Ziploc bag in the refrigerator.

Ways to use them? Stuff with roasted walnuts or almonds and serve with wine and cheese, or use them in any recipe calling for dried figs.

Grilled Pizza with Figs, Prosciutto, and Gorgonzola

I have loved to make homemade pizzas for a long time.  One of my favorite pictures is one taken in our kitchen on McCree Road in Dallas back in the mid seventies when our boys were little – all under 7 years old.  The photo is of the 3 of them standing on a bench to the picnic table at the kitchen counter, making pizza.  So we have made lots of pizzas with so many different ingredients.  But we now have a new favorite, and a new way of baking.  I discovered how delicious and fast it is to grill the pizza!  Our fig tree’s bountiful harvest has had me looking for different ways to use them, so it was only natural some of the figs would wind up on pizza. Since I made pesto to use as a base spread, fresh basil from our garden starred in this dish as well.

Grilled Pizza with Figs, Prosciutto, and gorgonzola

1 ball of whole wheat pizza dough – I use Il Fornaio dough.

Pesto – make your own, or use a purchased product.

12 fresh figs, washed, stemmed, and halved

3 ounces chopped prosciutto

4 ounces Gorgonzola cheese

2 Tablespoons olive oil for brushing on crust

The pizza dough should be thawed overnight in the refrigerator, then set out at room temperature for about 45 minutes while you assemble the ingredients.  Heat the grill, and place containers of figs, cheese, prosciutto, and olive oil on a tray along with tongs,spatula, and a brush for the olive oil.

I like to spread a cloth on the counter and sprinkle with flour before placing the ball of dough on it to roll or press out into an oval .  Lightly flour a baking sheet to transport the pizza crust out to the grill, but you do not cook on the sheet.  Brush the top lightly with olive oil, then pick it up carefull by one long edge and drape it right onto the grill. Don’t worry about making a perfect circle – the rustic shape is part of its charm!  Close the grill, and check frequently, it will cook fast – about a minute and  a half on that side. It will dry out and bubble a bit on top, but you can lift it slightly to check the bottom. Before you turn it, brush the top side lightly with olive oil. Then, using tongs and a spatula, quickly flip it over.  Quickly spread a very thin layer of pesto over the top, adding Gorgonzola, and sprnikling figs and prosciutto.  Again close the grill and cook until the cheese is bubbly.  Remove to the baking sheet and cut into desired number of pieces.

Using this technique, you can make flatbreads with herbs and olives  with the same pizza dough.