There’s no end in sight to the figs….they just keep coming. The birds get the ones that fall to the ground but I’m trying to use all of the rest. Today, in 96° degree heat, I was in the kitchen cooking all day……
First up was Fresh Fig Bars…..after simmering the figs with lemon juice and lemon zest for 1 1/2 hours and then baking them sandwiched between layers of oat crust, we savored their sweet-tart tast. The result, somewhere between a strusel and a newton, was delicious (click for recipe: Fresh Fig Bars )
Next came tonight’s dessert, Fig-Topped Yogurt Custard Tart with Balsamic Drizzle. The tart was easy to prepare but the pungency of the balsamic vinegar as it reduced on the stovetop was strong enough to knock your socks off. Fortunately, the end result made it worthwhile….. the balsamic reduction added just the right piquant counterbalance to the sweetness of the figs in this light, creamy dessert (Fig-Topped Custard Tart with Balsamic Reduction Drizzle).
Lastly, was Fresh Fig Bread…..with figs steeped in sherry, this quick bread would work as a breakfast bread, a tea-time treat or for dessert….and it will (Fresh Fig Bread).
“Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.” ~ Voltaire