Fig story

It was brought to my attention that some of my readers, and "one of them" in particular, loves the writing on my blog. I wasn't planning on writing a lot for this post but specially for that person, I've decided to write a nice story and share some of my knowledge with all of you. So I present to you my "Fig story".

Figs have been around for ages. The Greeks, The Romans,... even Jesus Christ himself loved the sweet fruit of which is said "it comes straight from Paradise"...Well, with that little christian anecdote, true or false, who knows? We move on to the main reason of this post. Figs!

September has been well underway, and for kids that means they can go back to school, but for us that means we are getting loads of beautiful fruits back in season to play around with.

One of those fruits are figs. The figs we are using now is actually the second crop of figs this season. You have got an earlier development of figs called "Breva". It's a relatively small harvest of lower quality figs around the springtime. the second crop is the one which is happening wright now, end of summer/beginning of fall. It's called the "main crop" and is a bigger, more qualitative harvest of figs.

For the dessert I went kind off Mediterranean I guess. I quick roasted my figs in a pan with butter and sugar and deglazed them with some Vin Santo, funny enough (see beginning) also called "Holy wine". The leftover liquid from roasting I passed and reduced to use later as a nice Vin Santo reduction.

I made a "mendiant" from figs and dried fruits (dates, golden raisens, currants) and an Olive oil cream.

Also made was a type of dried meringue with black olives and lemon zest. I have learnt a lot of meringue recipes over the years, but for this one I wanted to try something different which was on my mind. The result was not what I expected it to be, Lucky enough for me, it was better. The texture was so good and the shape was amazing. Honestly, I've never seen a dried meringue like this, so I kinda feel like I accidentally started a new thing hear, but anyways, I will work on it and when it's perfect I will let it loose on you guys.

I've also made Olive oil financier, froze it and made shavings from them, but for some reason I forgot to put them on the plate, Oeps! Finishing of I did with a Buttermilk sorbet which brings freshness and acidity to the dessert.

With this dessert done, I finally go for my Holliday and when I'm back it's time for a change! A big change...Mark my words.