I can always count on Cameron to introduce me to something simple, yet presentable, in the kitchen. I’ve had figs before, of course, but their taste never jumped off my plate. At least until she served a mixed salad with them one night when I came over for dinner. It was a bright appetizer that started off an equally delicious meat dinner. After a recipe search, I bought my own fresh figs and preserved my own.
12 pieces of fresh figs, washed, halved
1 cup sugar
1 cup red wine vinegar
1 tsp whole cloves
1 tsp nutmeg
1 tsp cardamom, grounded
1 tsp black peppercorns
1 tsp powdered ginger
1 tbsp cinnamon powder
For the salad:
1 head of frisée, torn in smaller pieces
a handful of walnuts, crushed
a large chunk of Gorgonzola cheese, crumbled
1. In a bowl, combine all the spices with the sugar. Add the vinegar and stir until completely mixed. Add more sugar if it’s too sour to your taste, but it should be a perfect balance of tart, spice and sweetness.
2. Put the figs in a sealable glass jar. Pour in spice mixture. Cover and refrigerate for a week. To make sure that the figs get equal treatment from the spice mixture, invert the sealed jar every day or so. They should be ready, and preferably consumed, after a week in the fridge.
I love pickling and preserving