End of Summer Figs and Quince -March 2011
Figs and Quince signal the end of summer and coming feast of autumn delights ahead.
We have a laden fig tree at home so Lisa and I went on a wee harvesting mission and baked ourselves a yum but healthyish dessert that can be made in minutes.
Quince is an ancient fruit that has a realtively short season. Covered in downy fluff, it needs to be peeled and cored and then sliced either finely as we need it for our dessert or chunky where it can be added to meaty slow cooked dishes in a manner that is more of the Middle East-fruits and meats together in the tagine to slowly cook and soften. I have also added quince to trays of roasted parsnip and potatoes to serve alongside pork and lamb to give a lovely sweet note to your roast.
If you look about your neighbourhood you are bound to find a fig tree sititng there laden with no one harvesting it. They pop up everywhere but do need a bit of care and attention to get them fruit successfully enough that the fruit is a good size and it is juicy enough to be worthwhile.
Figs are one of those fruits that are almost better dried so I di like them roasted in the oven to intensify their flavours and it makes them all jammy and oozy too.
For this dessert I use LSA-a mix of ground almonds, sesame seeds and and Linseed seeds which is very healthy but actually quite yum too. I add it to smoothies but it is excellent o have on hand for fast crumble like toppings. Add some butter, a little flour and cocnut and you have one tasty and very rich topping.
Late Summer Fig and Quince Bake
10-15 figs, halved
1 quince, peeled and sliced finely
3 thick strips of lemon zest, finely sliced
2 tablespoons manuka honey
handful sliced almonds
1 teaspoon cinnamon
1 teaspoon sugar (I used jaggery freshly grated as I like the intense malty taste)
Place the quince in the bottom of a saucepan and add the figs, lemon and manuka honey with about 1cm of water.
Place on a high heat and cook for 3-4 mins.
Remove and arrange the fruit into a flat cake pan or baking dish.
Pour in any juices
Sprinkle over the LSA, almonds, cinnamon and sugar
Bake at 180 C in a preheated oven for 15 mins.
Serve with thick Greek style yoghurt.