I got a little carried away after my last experiment with figs and bought quite a few at the farmers market the other day. I then proceeded to forget all about them.
It got to clean out the fridge day – something I am trying to do once a week before I online order my fruit and vegetables. That is another new thing I have been trying for the last few months – every Monday I come home to a big box of beautifully fresh fruit and vegetables from The Lettuce Shop. I don’t always have time on a Saturday morning to get to a farmers market so this is my way of making sure I support local produce as well as benefiting from the convenience of their home delivery service.
Hiding at the bottom of the crisper are my tiny figs looking a little sad and sorry for themselves. Not particularly appetising for someone still trying to convince herself that fresh figs are delicious. I was loath to throw them out so I stood there looking at their forlorn little shapes sitting squat and defeated on the kitchen bench, twiddling my hair, wondering what on earth I could do with them. I was pretty happy with how my last batch of baked figs turned out (see the recipe here) and after much consideration, the best I could come up with was to take that recipe idea to the next level.
Figs – as many or few as you like
Preheat the oven to 100C.
Quarter your figs and coat each one in some coconut oil. I used a pastry brush to make it easier. Sprinkle each quarter with some stevia and cinnamon.
Bake for around 3 – 4 hours or until the figs are shrivelled and dried.
I’m planning on trying these babies with porridge. I’m sure mixed with the hot porridge they will go warm and gooey again.
They would be a spectacular addition to a cheese board.
A great, healthy afternoon snack, mix them with nuts to make your own trail mix.
Served on fruit toast with some ricotta and honey drizzled on top.