Monday, October 5, 2020

Flourishing with Fresh Figs

They're a symbol of prosperity, brought from Spain to the United States by missionaries. Fresh figs have a soft flesh and tiny seeds. They are very low in calories and good sources of fiber and antioxidants. 

I was so pleased to get a pint of fresh figs grown by my farmer's market friends. Their two fig trees grow right outside the front door . The tiny fruit grows upside down on stalks with large leaves. Mike and his Mom make jelly from the various bushes and small trees that grow in their yard. They share the goodness of the fresh figs by selling some in pint baskets while they are plentiful.  

While figs are delicious as is, I was happy to find a 6 page feature of recipes in the Taste of the South Magazine September issue.

Here's my version of Figgy BBQ Pork:

Figgy BBQ Pork

(Serves 12)

Pork Rub
Place paprika, chili powder, cumin, black pepper and dry mustard in a large zipper bag. Shake to mix. Place pork tenderloin in the bag and cover thoroughly with the spice mix. 
16 ounce raw pork tenderloin
3/4 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon dry mustard. 
Place seasoned pork in slow cooker.
Mix warm broth with jam. Stir to dissolve. Pour over pork into slow cooker.
2 tablespoon fruit jam (Mike was out of fig jam, so I used his Goumi jam)
1 cup chicken broth
Surround pork with onions and figs.
1 small onion, sliced thinly
8 fresh figs, halved
Cook on high for 3-4 hours until internal temperature reaches 145 F.
Remove pork and shred. (I shred mine in a mixer with paddle blade attachment.) Return pork to cooker. Add BBQ sauce to broth in cooker. Stir and heat.

BBQ Sauce
2/3 cup ketchup (without high fructose corn syrup)
2 tablespoon balsamic vinegar
4 teaspoon molasses

I made mini versions of a spice cake similar to the one in the Taste of the South Magazine. It does not contain fresh figs though the cake includes the fruit jam. Mine has a ricotta, mascarpone icing.
In the winter, I savor the dried version of the fruit, ground in cornbread stuffing for turkey and mixed into whole grain breads.
Figs are good with cheese, ice cream, honey, oranges, walnuts and balsamic vinegar. 



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