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| For those lucky enough to live in a climate where you can grow a treefull :). Last year I froze them, some whole and some cut. Then in winter I made them into fig preserves and chutney. The best batch (OMG, so good!) I added extra lemon juice and sliced the yellow part of the lemon peels into matchsticks. (I was thinking to also make a tart with some of them, but I never did. I forgot about it till this writing :) but there was a yugoslavian recipe online with goat cheese that sounded awfully good.) This year I found an indian recipe (in Modern Spice)where you roast them till carmelized, then eat them with yogurt, spices, coconut, and sweetener of choice. Amazing! Plus, roasting them makes them lose 90% of their volume ;). So now I am roasting then freezing. Prolly good that way in a tart, too. In the past I have dried them, but in my climate they have to be VERY dry, like fruit leather or they mold, and I don't think they are that great in that form. Though I met a woman t'other day who said that she dries stuff halfway and the foodsavers it, and it keeps at room temp. So, those are all my ideas. Now I want to hear yours :). |
Follow-Up Postings:
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- Posted by shermthewerm PNW (My Page) on Thu, Sep 19, 13 at 23:08
| Sorry I have no ideas, just wanted to say I'm following this post. My neighbor gave me a bag of partially dried frozen figs recently, and now I've decided to plant a fig tree--they were so delicious. There's a local nursery (One Green World) who's selling a variety of fig trees & they're closed right now to retail sales, but will be open on the 26th--guess where I'm going on the 26th? I am intrigued with your roasting idea; sounds delicious! I'd imagine you could freeze them after roasting? |
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| The roasting idea sounds interesting. I'm going to try some this year. At what temperature did you roast them? |
This post was edited by westelle on Thu, Sep 19, 13 at 23:49
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| 450 degrees. And they are AMAZING -- nicely caramelized. I literally lick the pan every time I make them. Wait for it to cool a bit, first, but not too much ;). |
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