Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Drying figs

 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
Behemoth



Joined: 01 Dec 2004
Posts: 19021
Location: Leeds
PostPosted: Fri Sep 07, 18 11:51 am    Post subject: Drying figs  Reply with quote    

Fig trees have had a good year an there’s enough to consider preserving some. I was thinking of nothing not ambitious than drying or turning into a block. Any tips/suggestions?

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Sep 07, 18 11:56 am    Post subject: Reply with quote    

Don't bother, just send me some. My fig tees just don't do very well at a all.

The only problem with preserves is the gritty texture which most people don't like. I think a fig syrup would make a great base for a middle eastern inspired cooking sauce.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Sep 07, 18 11:57 am    Post subject: Reply with quote    

Talking middle eastern, if you're going to dry as blocks add some pistachios and almonds. Maybe a few spices too.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Sep 07, 18 11:58 am    Post subject: Reply with quote    

I think tamarind and fig would make a good sauce, buy a block of tamarind from your local asian grocers, not the supermarket paste.

Behemoth



Joined: 01 Dec 2004
Posts: 19021
Location: Leeds
PostPosted: Fri Sep 07, 18 11:59 am    Post subject: Reply with quote    

Thanks it was the latter I was thinking of, healthy snacks, well healthy in moderation but not when eaten all at once.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Sep 07, 18 12:04 pm    Post subject: Reply with quote    

I'd still try a tamarind and fig base for a curry, especially lamb, I think it'll be great. The best lamb curry I do is with sharp plums or damsons instead of toms, much more depth of flavour

Behemoth



Joined: 01 Dec 2004
Posts: 19021
Location: Leeds
PostPosted: Fri Sep 07, 18 12:21 pm    Post subject: Reply with quote    

Did one the other day with tamarind a daal. Quite nice but not my favourite. Have seen Spanish pan de higo recipes which I might give a go. Look like the sort of think you can swap ingredients in/out as a bit of experimentation.

The figs have been in about 8 to 10 years and have taken time to get going, one appeared to have been killed off by the bad winter in 2012((?) but recovered. Benign neglect seems to have worked. Do I remove the budding fruit that won’t make it through the winter or just leave?

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Sep 07, 18 12:33 pm    Post subject: Reply with quote    

Yeah, the little fruitlets won't survive the winter, at least not well enough to swell in the spring, the frost hardens the skins. So no point keeping them, they will just drop off if you don't get round to it, but not before the tree's tried to get them to mature.

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Fri Sep 07, 18 12:35 pm    Post subject: Reply with quote    

Had a nice fig and cheese tart at a restaurant once, kind of quichey with a really strong flavoured Spanish or Italian cheese, the only sweetness was the figs.

joanne



Joined: 28 Oct 2004
Posts: 7093
Location: Morecambe, Lancashire
PostPosted: Fri Sep 07, 18 6:12 pm    Post subject: Reply with quote    

I've just written a blog post about this very thing, we've had loads as well.

https://zeroemporium.co.uk/2018/09/06/fig-uratively-speaking/

dpack



Joined: 02 Jul 2005
Posts: 34297
Location: yes
PostPosted: Sat Sep 08, 18 11:13 am    Post subject: Reply with quote    

if i am drying anything "chunky " i tend to split them open and squash em around a bit few times during the process to avoid them having a hard dry coat and a damp middle

for a fruit block i would trim, rough chop, dry and press
start em off at 70c for a couple of hours to knacker the enzymes and then turn em down to about 50 c for drying.

at a guess whole figs might take a week to dry if you have greek sunshine, sheets of chopped ones in a dehydrator or cool oven less than that

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com