Coastal Cooking Online

Have you enjoyed browsing the farmer’s market or a road side fruit stand this summer? Many sense-sational fruits are reaching harvest times… among them, fresh figs! Before rolling your eyes or making an “icky” face, consider the words of Pliny (52-113 AD): “Figs increase the strength of young people, preserve the elderly in better health, and make them look younger with fewer wrinkles.”

I’ve no idea if Pliny was suggesting using mashed figs as a topical potion, although it’s doubtful. My bathroom counter is evidence I’ve tried a few anti-aging creams and lotions, most of which have burned my skin or caused a rash. Not pretty. As for figs? Well, I’ve always liked Fig Newtons, and so when I spotted some plump, fresh, darkly ripe Mission figs at the Avila & Son’s farmer’s market stand, I decided to see what I might be able to do with them.

The following recipe is seductively sweet. It’s also very, very easy to make with a few local ingredients.

Fig-Apple Spread With Pinot Noir

• 1 pound of fresh, ripe, dark figs, stems trimmed
• 1 large Granny Smith Apple, cored and sliced (peel on)
• 2/3 cup of Copper Creek Cellars 2005 Pinot Noir

Place the figs and apple in a food processor; pulse repeatedly to puree. Scrape the sides of the food processor if necessary, and continue to pulse until the mixture is evenly smooth, but not quite creamy. The texture should resemble applesauce. Carefully spoon out pureed fruit, transfering to a medium sized, glass bowl. Stir in Pinot Noir. Cover the bowl loosely with plastic wrap. The fruit should soak in the wine for at least 3 hours at room temperature, or 8 hours in the refrigerator.

Your wine soaked fruit can be cooked up in a microwave oven, or transfered once again to a non stick pot and cooked on the stove top. If using a microwave, be sure to keep the bowl covered, heat on high, and remove from the microwave every minute or two to pull back the covering and stir. This prevents a messy boil over. It will take approximately 30 minutes of microwave cooking (not including stirring time) to achieve a thickened spread.

I prefer to cook up preserves on the stove top. If you choose to cook this way, bring the wine soaked fruit to a boil over medium heat, stirring regularly. Reduce heat to low, and simmer for 20- 30 minutes, stirring occasionally. When ready, the mixture will have been reduced by about a third and be thickened. 

Spoon hot preserves into a clean, sterile, pint sized jar. Seal tightly and (using tongs) place jar into a boiling water bath for 2-3 minutes. Remove from “bath” and allow the jar of preserves to reach room temperature.

This makes a delicious, naturally sweet spread for toast, muffins, biscuits or rolls, and can also be used for a filling in many desserts.

Let me know if you see fewer wrinkles in the mirror!