Omelet > wrote in newsmp_omelet-
:

> In article om>,
> wrote:
>
>> On Jul 25, 2:02 pm, Omelet > wrote:
>> > In article . com>,
>> >
>> > wrote:
>> > >http://i12.tinypic.com/4yq875y.jpg
>> >
>> > > Look out! Look out!
>> >
>> > > It's ALIVE!
>> >
>> > My figs are not ripe yet. :-)
>> >
>> The figs I've been drying for the last couple of weeks are a different
>> variety from the one in the photo. That one's from a tree that bears
>> later in the summer, generally. The fig in question burst of its own
>> accord on the tree, as have three or four others of its brethren (or
>> sistrern?). I blame the insane amounts of rain this summer for the
>> 'splodin' fig malfunction, but I haven't a clue about it, actually.
>> The burst figs look (to me) like some sort of itty bitty monster in a
>> really-creepy-but-bad sci-fi movie. All they need is a lethargic
>> throb and a minor key soundtrack to finish the job.
>> --
>>
>> modom
>
> It looks yummy to me.
> I generally serve them with a dollop of sour cream.
>
> I did not get any last year. It was too dry and I could not afford to
> water the tree as much as it would have liked.

RECIPES


FIG PRESERVES

5 Pounds peeled figs
5 pounds sugar
1 Lemon, sliced

Peel and quarter figs, add sugar and sliced lemon. Let stand two or three
hours to draw juice, stir now and then to help dissolve sugar. When sugar
has softened, start cooking. Let come to a rolling boil. Boil 25-30
minutes, stirring constantly so liquid does not stick to bottom of pot.
After foam disappears and juice has thickened a little, ladle into hot
jars and seal.


This might be nice smoked.

CORNISH HENS STUFFED WITH BRANDIED FIGS

As a stuffing, figs add a wonderful, exotic flavor to small birds.
4 to 6 Medium to large fresh figs
1/2 Teaspoon ground allspice
1 Cup port
4 1-pound Cornish hens, giblets removed and rinsed
Salt and freshly ground pepper
4 Cups rock salt or other salt
Cut figs in quarters. In a small bowl mix allspice with port. Put figs in
a zip-lock bag, add marinade, close, shake back and forth a few times and
marinate 1 hour. Preheat oven to 500 degrees F. Put salt in a shallow
roasting pan just large enough to hold all the hens without crowding.
Loosen the skin of the hens and season with salt and pepper. Season
cavity with salt and pepper and stuff with drained figs. Brush the flesh
of the hens with fig marinade and truss hens. Brush any remaining
marinade over hens. Put hens in the oven 30 to 35 minutes or until
internal temperature reaches 160 degrees F in the deep thigh of the hens.
Remove, let rest 10 minutes, covered with foil. Untruss and serve.
Serves 4.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore