Figs & Friends

Figs. Purple figs have to be the most sensual fruit on Earth! Either because the colour is outstanding or just because the flavour is unique... I love figs. But it's not the first time I tell how much I love those little sweet, juicy things that melt in your mouth with an explosion of sweetness and texture! If you'd like to check my fig addiction, have a look at a previous Fig Salad. This summer was particularly kind with figs. My vacations in Algarve were loaded with these wonders: I've made fig compote, a fig tart and pan-fried figs with Greek Yogurt. Heaven on Earth!

My good friend Clumbsy Cookie started an amazing fig week with a lot of fig fun. Head over there if you need some inspiration or just to drool over the awesome fig recipes.



Fig Tart

Serves 4

6-8 fresh figs
2 Tbsp caster sugar, extra to dust
1 tsp lemon zest
1 egg
2 Tbsp milk
danish pastry (or puff pastry dough)
honey (optional)

On a lightly floured surface, roll the Danish Dough into a 20 x 20cm rectangle, 1/2cm thick. Place the dough on the baking sheet. Slice the figs crosswise into thin slices. Arrange the figs on the bottom of the dough, leaving 2 cms of dough left outside. Fold up to create a trim. Beat the egg with the sugar, lemon zest and milk. Pour over the fruit, carefully not to disturb the sliced figs. Sprinkle both the dough and the fruit with extra sugar. Bake for 40-45 minutes in a 200ºC (400ºF) oven or until golden brown. Remove from the oven and transfer to a wire rack. Drizzle lightly with honey and serve.



Pan-fried figs with Greek Yoghurt

Serves 2

2 Tbsp honey
6 ripe purple figs
1 Tbsp butter
1 Tbsp caster sugar
200 grs Greek Yoghurt

Cut the figs in half and sprinkle the cut-sides with sugar. Melt the butter in a small saucepan, and sautee the figs for a minute, cut-side down. Combine the yogurt and honey, stirring well. Divide the figs in 2 bowls. Add a dollop of yoghurt on top of each, and serve.