Posted: Fri Sep 07, 18 11:51 am Post subject: Drying figs
Fig trees have had a good year an there’s enough to consider preserving some. I was thinking of nothing not ambitious than drying or turning into a block. Any tips/suggestions?
Don't bother, just send me some. My fig tees just don't do very well at a all.
The only problem with preserves is the gritty texture which most people don't like. I think a fig syrup would make a great base for a middle eastern inspired cooking sauce.
I'd still try a tamarind and fig base for a curry, especially lamb, I think it'll be great. The best lamb curry I do is with sharp plums or damsons instead of toms, much more depth of flavour
Did one the other day with tamarind a daal. Quite nice but not my favourite. Have seen Spanish pan de higo recipes which I might give a go. Look like the sort of think you can swap ingredients in/out as a bit of experimentation.
The figs have been in about 8 to 10 years and have taken time to get going, one appeared to have been killed off by the bad winter in 2012((?) but recovered. Benign neglect seems to have worked. Do I remove the budding fruit that won’t make it through the winter or just leave?
Yeah, the little fruitlets won't survive the winter, at least not well enough to swell in the spring, the frost hardens the skins. So no point keeping them, they will just drop off if you don't get round to it, but not before the tree's tried to get them to mature.
Had a nice fig and cheese tart at a restaurant once, kind of quichey with a really strong flavoured Spanish or Italian cheese, the only sweetness was the figs.
joanne
Joined: 28 Oct 2004 Posts: 7100 Location: Morecambe, Lancashire
Posted: Fri Sep 07, 18 6:12 pm Post subject:
I've just written a blog post about this very thing, we've had loads as well.
if i am drying anything "chunky " i tend to split them open and squash em around a bit few times during the process to avoid them having a hard dry coat and a damp middle
for a fruit block i would trim, rough chop, dry and press
start em off at 70c for a couple of hours to knacker the enzymes and then turn em down to about 50 c for drying.
at a guess whole figs might take a week to dry if you have greek sunshine, sheets of chopped ones in a dehydrator or cool oven less than that
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