Figs and walnuts hit the fresh food markets at
around the same time, so have a go at making a
jar or two of fig and walnut conserve. I often
add sliced peaches or pears to my midday salads,
ringing the changes through the seasons. Try a
salad of fresh leaves, thinly sliced ripe figs
and a soft goat’s cheese, simply dressed
with well-seasoned olive oil and orange juice
and embellished with a liberal sprinkling of walnuts,
and a thick slice of wholemeal bread and you have
a meal fit for the Gods!
Fig and Walnut Conserve:
I've never liked fig jam, I find it too sweet
and too pippy. My grandmother made the most delicious
fig conserve which I consider a far superior product.
The fruit is cooked in syrup and stays whole,
but spreadable. The addition of lemon juice improves
the flavour of both the syrup and the figs.
Spoon onto hot, freshly toasted wholemeal bread
for a breakfast treat, or enjoy with tea and scones
(don’t forget to add an extravagant spoonful
of crème fraiche)
1 kilo figs
Handful of walnuts
Juice of one lemon
Begin by making the syrup. Measure the water into
a large saucepan, add the sugar and lemon juice
and bring to the boil. Boil rapidly for 5 minutes.
Peel and quarter the figs, add to the hot syrup
and boil for about 5 minutes or until the fruit
takes on a glassy appearance, toss in the walnuts
and boil for another minute or two. Pour carefully
into prepared jam jars and seal. Delicious eaten
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