A few weeks ago, I had a windfall of fresh figs from a friend and neighbour and here I post one of my favourite “tartines”!
- Slice of bread
- Fresh goat cheese
- Fresh basil
- Two fresh figs
- Cracked pepper, optional
Take a slice of Poilâne bread – or any other sourdough or artisan bread with substance- , spread a nice fresh goat cheese over, slice a juicy fig on top, then decorate with chopped basil and Pedro Jimenez reduction or a thick balsamic vinegar. Perfect lunch!
My neighbour grows her figs in central London in her front garden and I enlisted the help of my son on half-term break to go and get a small boxful! They were green but nicely ripe and I decided to do a jam with the rest of it.
Adding vanilla and cinnamon into it, I cooked a truly delicious jam and managed to fill two pots of London fig jam – a very special thing indeed!
Recipe for the fig jam:
- Figs, 2 kg
- Jam sugar (with pectine), 1 kg
- Cinnamon sticks 2
- Vanilla bean, one scraped
- Lemon juice of one lemon
Halve the fruit or quarter them and put all the ingredients in a jam pan.
Get to boiling point, rolling for 3 minutes, then reserve until the next day, covered with a grease proof paper so the jam does not develop a skin.
Next day: Get to boiling point again and keep on a rolling boil for 5 minutes.
Put in sterilised jars straight away and screw the tops then turn each jar upside down so the air inside is sterilised through the hot jam.
Enjoy with bread, cheese or just as a spooned sweet.
This is surely a little bit late for figs in most parts of Europe but I am so thrilled I still managed to gather those in my neighbourhood that I can’t resist posting it.
Here is my son, grabbing some earlier!