|Ready to pick... Desert King Figs, Denman Island, BC|
When I have more than I can eat fresh, drying in a dehydrator is a great way to preserve the harvest for winter. I cut them in half and dehydrate until they are still leathery with no moisture or 'sticky' feel. Last Christmas I made 'Fig and Cognac Chocolate Truffles' for gifts, (For the Love of Food~pg. 41), by finely dicing dried figs and letting them soak overnight in Cognac before incorporating into the ganache. The result, nothing short of heavenly!
My hands down favorite appy is still 'Prosciutto Roasted Figs'. For the recipe, see my cookbook 'For the Love of Food' page 173.
Figs are technically and inverted flower. They are high in fibre and have a unique flavor that pairs well with bold flavored foods such as dark chocolate, duck, Gorgonzola, olives and prosciutto.
Now is the time to enjoy this delicate gem fresh from the tree or prepared into a delectable appetizer or dessert!
Photo ~ by Sally Rae, my fig tree on Denman Island