FIG JAM
Makes about 250ml
600g peeled ripe figs, chopped
50ml lemon juice
30ml lemon rind
500g sugar
5ml pectin powder
Put figs, lemon juice and rind in a large, microwave-safe glass bowl and microwave on full power for 3 to 4 minutes until the figs are soft and mushy. Combine sugar with pectin powder and mix well. Add this to the figs and mix well. Return to the microwave and cook on full power for 15-20 minutes, stirring every five minutes until the setting point is reached. Spoon off any scum that forms. Spoon the jam into sterilised bottles and seal.
Test for setting point: Put a small saucer in the freezer. Once the jam starts to reduce and thicken, remove saucer from the freezer and drop a small spoonful of the jam on to the saucer.
If the mixture forms a gel that wrinkles when pushed with your finger, then the setting point has been reached. If it’s still runny, continue boiling the jam for a few more minutes and repeat the test, keeping the plate in the freezer.
YOGHURT AND SWEET DUKKAH FIGS
Serves 4
SWEET DUKKAH
100g macadamia nuts, lightly toasted
7ml ground cinnamon
pinch of nutmeg
pinch of ground cloves
80-100ml sugar
80ml sesame seeds, lightly toasted
60ml desiccated coconut, lightly toasted
a generous pinch of salt
FIGS
12 ripe figs
250ml Greek yoghurt
50-60ml honey
60ml sweet dukkah
DUKKAH: Combine all the ingredients in a processor and pulse until the nuts are well chopped.
Cut the figs in quarters, but keep them joined at the base.
Place three figs on each plate. Divide the yoghurt between them.
Drizzle with the honey and sprinkle generously with the dukkah.
FIG AND GOAT'S CHEESE STACK
Makes 4
4 sheets of phyllo pastry
100g butter, melted
12-14 ripe figs
2 x 125g chevin goat’s cheese
60ml honey
Lay one sheet of pastry on your work surface and brush it with melted butter. Add another layer of pastry and brush with melted butter. Continue layering the pastry with butter until you have four sheets on top of each other. Cut out 12 stacks of pastry each measuring approximately 8cm x 13cm.
Place the stacks on a baking tray lined with non- stick baking paper.
Cut each fig into four slices and place the figs on the pastry stacks. Cut the chevin roll into 12 slices and cut each slice in half. Put a piece of cheese on to each slice of fig.
Drizzle honey over each stack and bake at 180degC for 10-15 minutes until the pastry is light golden brown. Allow to cool and put three layers on top of each other to make four stacks.
Serve immediately.
BAKED FIG PUDDING
Serves 6
2 eggs
180ml castor sugar
60ml milk
30g butter
250ml self-raising flour
250g fresh figs, halved
SAUCE
250ml cream
80g butter
160ml sugar
5ml vanilla extract
Beat the eggs and sugar until thick and creamy. Warm the milk and butter and add to the eggs.
Fold in the flour until well combined.
Put the figs in an ovenproof baking dish and pour over the batter.
Bake at 180degC for 30-40 minutes until a skewer inserted into the sponge comes out clean. Remove and pour over the hot sauce.
SAUCE: Combine all the ingredients in a pot and boil for five minutes.
The figs can be replaced with any other fruit, such as tinned apples, peaches or apricots.
ANGELA DAY
* For household queries, recipes and tips, call The Angela Day Helpline at 011 836 7181 from 8.30am to 12.30pm weekdays, or e-mail Janice at [email protected].
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