WHAT'S IN Season FIGS
The Australian Women's Weekly Food|Issue 58 2020
Sweet, savoury or enjoyed freshly ripe just as they are, luscious, decadent figs are the ultimate indulgence.
WHAT'S IN Season FIGS

Fresh figs can be purple, green, white (actually pale green), or red. Different varieties differ in firmness and sweetness. The interior of a fig is a mass of minute, edible flowers and tiny potential fruits that crunch like seeds, all embedded in soft flesh. When the fruit is fully ripe, the texture at the centre is moist and luscious.

Fresh figs are lovely to eat as they are. They are a classic first course with prosciutto or warmed and drizzled with a gorgonzola sauce; raw or grilled, they go well with hot or cold ham, pork or poultry. They can be poached or baked with sugar and a little water, plus flavourings such as orange flower water or spices. Quartered and soaked for a couple of hours in port, orange juice or an orange liqueur, they make an elegant, simple dessert.

PREPARATION

Remove the hard bit and any stalk at the stem end of fresh figs. The whole fruit is edible but can be peeled; for presentation, slit the skin downward into quarters, peeling it back like petals. Dried figs may be steamed to soften them before adding to a cake or pudding mixture.

CHOOSING

Depending on the variety, a perfectly ripe fig may sag a little, but all varieties will yield when gently pressed. Avoid figs that are hard, damaged, split or mouldy. They should smell sweet — when fully ripe, they are fragile and ferment readily – don’t buy if there is a hint of a sour odour.

STORING

Fully ripe figs should be eaten the day you buy them. As soon as you get home, arrange them in a single layer on a plate or tray and put them in the fridge. Remove the figs an hour or so ahead of serving to bring them back to room temperature as the cold dulls their fragrance and flavour. The Italian custom of placing room-temperature fruit on a bed of ice for serving suits figs perfectly. If you have to hold figs for a day or so, store in a single layer, covered, in the fridge crisper.

この蚘事は The Australian Women's Weekly Food の Issue 58 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 58 2020 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

THE AUSTRALIAN WOMEN'S WEEKLY FOODのその他の蚘事すべお衚瀺
bake of the month
The Australian Women's Weekly Food

bake of the month

Crunchy coconut meringue and tangy rhubarb combine in a mouth-watering slice perfect for a crowd.

time-read
1 min  |
Issue 93
ADVANCED - Cooking class
The Australian Women's Weekly Food

ADVANCED - Cooking class

This recipe is fairly technical, and requires time resting the pastry at each stage, so break it over two days if you like. But perservere, it's worth it!

time-read
3 分  |
Issue 93
slow cooker of the month
The Australian Women's Weekly Food

slow cooker of the month

Who knew you could make pizza in the slow cooker? We did! And we share our easier-than-ever spin using store-bought pizza dough and sauce.

time-read
1 min  |
Issue 93
4 ways with MUESLI BARS
The Australian Women's Weekly Food

4 ways with MUESLI BARS

sensational snack

time-read
1 min  |
Issue 93
AIR FRYER budget-busters
The Australian Women's Weekly Food

AIR FRYER budget-busters

Hearty and satisfying recipes that will save you time and money

time-read
2 分  |
Issue 93
A table for one
The Australian Women's Weekly Food

A table for one

Cooking for one gives you complete freedom to please yourself.

time-read
1 min  |
Issue 93
BEGINNER - Cooking class
The Australian Women's Weekly Food

BEGINNER - Cooking class

The secret ingredient, lemon curd, coupled with a simple lemor glaze drizzle, makes this cake perfect for citrus lovers.

time-read
1 min  |
Issue 93
Tea party for Mum
The Australian Women's Weekly Food

Tea party for Mum

It's Mum's special day this month, so we're bringing back the tea party! Our dainty finger sandwiches, delicate pastries, and a pretty celebration cake are sure to impress.

time-read
4 分  |
Issue 93
INTERMEDIATE - Cooking class
The Australian Women's Weekly Food

INTERMEDIATE - Cooking class

Have a crack at our classic meat pie - a buttery shortcrust pastry shell that gives way to a savoury filling of tender beef with a flaky, crispy puff pastry lid.

time-read
3 分  |
Issue 93
Feast around the world
The Australian Women's Weekly Food

Feast around the world

We've got protein covered as we head into the cooler months with international flavours to excite.

time-read
5 分  |
Issue 93