delicious figs

Figs in History

Figs appear in the earliest recorded history. When Cato advocated the conquest of Carthage, he used as his crowning argument the advantage of acquiring fruits as glorious as the North African figs, specimens of which he pulled from his toga as exhibits in the Roman Senate. These fruits have become so popular in America that many varieties - purplish, brownish and greenish-are grown in profusion.

The fig probably originated in Asia Minor, and has been highly regarded from the earliest times as a major contributor to the diets of many countries. Figs were one of the crops that became known in China during the T'ang dynasty which rose to power in the 700's BC. Its importance in Hellenic culture and economic life is second only that that of the grape and the olive.

The Egyptians, being preoccupied with their digestion, had a habit of fasting. The fig, having mild laxative properties, appealed to them as food which was delicious as well as good for them. Figs are rich in calcium, iron, phosphorus and potassium. Vitamin C and the B group vitamins are also present in small quantities. They are also high in fibre. Figs have the highest overall mineral content of all common fruits. A 40 gram (1/4 cup) serving provides 244 mg of potassium (7% of the DV), 53 mg of calcium (6% of the DV) and 1.2 mg of iron (6% of the DV). Figs are fat-free, sodium-free and cholesterol-free.

Figs are among the tastiest and most versatile of fruits, happy in company with wine, honey, sugar, thin proscuitto, sweet spices such as ginger, cinnamon and cloves and the sharpness of lemon and orange.

From: In Mama's Kitchen

Fig salad



This is a simple flat salad based around figs. Additional ingredients can be varied: you can serve it as part of a selection of antipasto or make small versions for an individual first course.

You need:Goat's cheese, olive oil, basil, mint and salad leaves.

Method:Slice figs lengthways, so you have about five slices per fig, then lay concentrically on a flat plate with each slice slightly overlapping. Place a slice of fresh goat cheese on each fig slice. Drizzle extra virgin olive oil over the plate. Scatter fresh basil or mint leaves over the plate. Scatter pomegranate seeds over the plate. Alternatively, you could use fresh or briefly-roasted walnut pieces.

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Poached Figs In Red Wine And Balsamic Vinegar
Ingredients: Poached Figs In Red Wine And Balsamic Vinegar
2 cup fruity red wine
1/2 cup vinegar, balsamic
2 tbsp honey
1 tbsp lemon juice
1 cinnamon, stick
8 medium fresh purple fig

Directions:
The key here is to gently poach the figs for a short time, allowing them to keep their shape but infuse them with the rich flavour of the wine and vinegar.
In a medium saucepan combine wine, vinegar, honey, lemon juice and cinnamon.
Bring to a boil then reduce the heat.
Simmer uncovered until liquid is reduced by a third.
Pierce the figs gently with a fork to allow poaching liquid to penetrate them.
Figs should not be peeled
Lay the figs in the poaching liquid then poach over low heat for 10 to 15 minutes or until figs are plump and still hold their shape.
Remove the figs from liquid. Increase heat and boil further reduce poaching liquid until syrupy.

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Grilled Figs Wrapped In Prociutto With Balsamic Drizzle
Yield: 4

Ingredients:
4 fresh black fig or 4 fresh green fig
4 thin slices prosciutto
8 large fresh basil, leaves
1 tbsp olive oil
2 cup torn frisee greens
2 tbsp balsamic vinegar
shaved Parmigiano reggiano cheese

Directions:
Halve figs; cut prosciutto in half lengthwise.
Wrap basil leaf then prosciutto piece around each fig.
Place on plate; cover with plastic wrap and refrigerate for 1 hour or for up to 8 hours.
Brush packages lightly with olive oil.
Place figs on greased grill over medium-low heat; close cover and cook, turning once, for about 2 minutes or until warmed through and prosciutto is barely browned around edges.
Divide frisée among 4 plates. Place figs on top. Drizzle with balsamic vinegar nad top with cheese.
Substitutions: Substitute peeled slices of fresh peach or mango for the figs.

Courtesy of: Canadian Living Cooks