sister herb
Official TTI Chef
Fig History
Fresh figs:
Dried figs:
Figs are used as a sweetener
Thought to be the sweetest fruit, figs are also one of the oldest fruits recognized by man. It's no wonder the fig has been enjoyed for centuries. Its sweet, delicious flesh, long used as a sweetener before the advent of refined sugars, enhances both savory dishes and desserts. Not to worry if you don't have access to fresh figs. Dried figs are readily available.
Figs are originally from small Asia and are one of the first fruits cultivated ever. Sumerian stone tablets dating back to 2500 B.C. record the usage of figs. The Greek mention them and around 60 A.C. and Plato promoted the fig as being the nutrition for athletes. A story is known of the Greek government that had forbidden all export of figs once to assure themselves a good outcome at The Olympic Games. The Greek knew about twenty nine fig sorts. Officially figs were imported to Europe around 1600. Today there are more than 600 different fig types.
Cooked figs were used as sweeteners in lieu of sugar in historical times, and this usage still continues today in North Africa and the Middle East.
High in potassium, iron, fiber and plant calcium, figs are also used for medicinal purposes as a diuretic and laxative.
The fig tree can live as long as 100 years and grow to 100 feet tall, although domestic trees are kept pruned to a height of about 16 feet.
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Caramelized Fig Ice Cream with Mascarpone and Honey Pecans
Ice cream: In a small pot over medium heat, combine milk, and granulated sugar until sugar is completely dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and wait until the fig mixture is cooled.
Using an ice cream machine, pour liquids into the frozen basin and process according to manufacturer instructions, i.e., let spin and thicken for 20 minutes before adding mascarpone, fig jam mixture, and the nuts. Continue to process for +/- 10 minutes. Pour semi-frozen mixture into a pyrex dish or glass tupperware. Freeze for at least two hours before serving.
Source (with more images): http://www.happyolks.com/caramelized-fig-ice-cream/
Fresh figs:
Dried figs:
Figs are used as a sweetener
Thought to be the sweetest fruit, figs are also one of the oldest fruits recognized by man. It's no wonder the fig has been enjoyed for centuries. Its sweet, delicious flesh, long used as a sweetener before the advent of refined sugars, enhances both savory dishes and desserts. Not to worry if you don't have access to fresh figs. Dried figs are readily available.
Figs are originally from small Asia and are one of the first fruits cultivated ever. Sumerian stone tablets dating back to 2500 B.C. record the usage of figs. The Greek mention them and around 60 A.C. and Plato promoted the fig as being the nutrition for athletes. A story is known of the Greek government that had forbidden all export of figs once to assure themselves a good outcome at The Olympic Games. The Greek knew about twenty nine fig sorts. Officially figs were imported to Europe around 1600. Today there are more than 600 different fig types.
Cooked figs were used as sweeteners in lieu of sugar in historical times, and this usage still continues today in North Africa and the Middle East.
High in potassium, iron, fiber and plant calcium, figs are also used for medicinal purposes as a diuretic and laxative.
The fig tree can live as long as 100 years and grow to 100 feet tall, although domestic trees are kept pruned to a height of about 16 feet.
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Caramelized Fig Ice Cream with Mascarpone and Honey Pecans
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1/2 cup mascarpone
- 1/3 granulated sugar
- 1/2 tsp pink salt
- 2 egg yolks
- 1 lb figs
- 1 lemon, juiced
- 1/2 cup brown sugar
- 2 tbsp butter
- 2-4 tbsp water
- 1 cup honey roasted pecans, roughly chopped
Ice cream: In a small pot over medium heat, combine milk, and granulated sugar until sugar is completely dissolved and the milk is just barely lukewarm. Whisk in the egg yolks. Set mixture in the fridge and wait until the fig mixture is cooled.
Using an ice cream machine, pour liquids into the frozen basin and process according to manufacturer instructions, i.e., let spin and thicken for 20 minutes before adding mascarpone, fig jam mixture, and the nuts. Continue to process for +/- 10 minutes. Pour semi-frozen mixture into a pyrex dish or glass tupperware. Freeze for at least two hours before serving.
Source (with more images): http://www.happyolks.com/caramelized-fig-ice-cream/