My introduction to figs was Fig Newtons and boy oh boy I could eat a package by myself. Love them. I was introduced to fresh figs the summer of 1972 when walking across a field in Israel with one of my cousins. We came upon a large tree and he said , “I don’t know the name in English but it is very good to eat.” It reminded me of something but I could not place it. After all, dried/fresh tastes differ slightly and it was not wrapped in a cookie. We got back to his house, pulled out the Hebrew-English dictionary and my gastronomic education had been enhanced.
Here in Oregon we have a lot of figs and I have been trying for several years to get some. This year I have connected with three different people who have fig trees and it appears that the first is ready to be gathered this weekend. I am so excited!!!
So I have two ideas of what I would like to do with them…..I tasted an amazing fig-orange preserves at the Fancy Food Show in January and hope to replicate that. I also would like to prepare a fig paste that people can use many ways, and with a recipe I will provide, bake their own version of fig newtons.
I wondered if any of you have made any fig preserves of any kind and had a recipe to recommend. I’m also interested in savory recipes, as I will dry a bunch and hope to develop a dehydrated recipe for the 2017 season.