Figgy pie

[quercus alba]

I've got a hugemongous fig tree that produces between 20 and 25 gallons of figs per year. Well it's just starting to get ripe figs so we're looking to do something different with them. (can't afford to makes preserves and send them all to Cappy). So my lovely wife cooks some down with apricot jello and makes fried pies.



I ain't sharing neither

[Captain]

LOVE me some fig preserves!!!!

[Thumper]

Lynn LOVES figs ... me, not so much. I can handle a few Fig Newtons, but that's about it for me.

[Buckrub]

Politicians eat figs.

[quercus alba]

not at my house

[Buckrub]

I've seen 'em. I know. They do.

[johnboy]

Also got a fig tree and found a recipe for a fig chutney that was a big hit. See if I can find it.

[johnboy]

Dont know how to cut and paste on this phone but it's an Emeril Lagasse recipe.

[BarryBobPosthole]

I've never had fig preserves. Have to try em some time.

BKB

[LJ3]

Figs and apricots sound REALLY yummy. It also sounds like a good colon blow!

Emerils recipe.

Emeril's Fig Chutney
When we were living on Bellwood Drive for 11 years, we had a beautiful, big fig tree right by our front door. After trying jams, preserves, pickles and even wine making with the abundant crops, we tried this recipe of Emeril Lagasse's for fig chutney. Jerry has always loved mango chutney with his curries (like the chicken curry on yesterday's blog). But mangos are very expensive and not always available. This fig chutney recipe is delicious and easy to make. You can preserve it in jam jars and keep for a year. Knowing we were moving from our fig tree last year, Jerry had me making about 9 recipes of this chutney and we brought 2 baby fig trees with us to the new house. Enjoy!

Fresh Fig Chutney
(Recipe courtesy Emeril Lagasse, 2003Prep) Makes about 2 1/2 pints
Ingredients
2 1/2 cups red wine vinegar
1/2 pound light brown sugar
1 onion, chopped
1/4 cup chopped fresh ginger
1 1/2 teaspoons yellow mustard seeds
1/4 lemon, zested
1/2 cinnamon stick
1 3/4 teaspoons salt
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and
halved

Directions
1. In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds,
lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil.

2. Reduce the heat to a simmer and cook until mixture is thickened and reduced by
2/3, forming a thick syrup.

3. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes.

4. Transfer the chutney to a non-reactive container and allow to come to room
temperature before serving.

The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container.
Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.)
- See more at: http://gayletrousdale.blogspot.com/2011/08/emerils-fig-chutney.html#sthash.B7ETLkOz.dpuf

[Buckrub]

I'm just harassing QA. I love fig preserves.

[quercus alba]

I've never had fig preserves. Have to try em some time.

BKB

email your address posthole and I'll send you a jar

[Thumper]

email your address posthole and I'll send you a jar

Those aren't GMO figs are they? ;)

[Buckrub]

That's one good question.

The other one is "Will he eat 'em if they ain't?"

[BarryBobPosthole]

Bite me dickheads!

BKB

[Thumper]

It'd be P-hole's luck, QA's preserves are packed with HFCS and GMO figs! ;)

[quercus alba]

They're centrist, I picked them from the middle of the tree

[Buckrub]

Then I must spew them outta my mouf.

:)