Late summer peaches and figs
Whether you choose the sweet or savoury route, ripe peaches and figs are a late-summer highlight, Mark Hix Published: 19 August 2006
Whether you choose the sweet or savoury route, ripe peaches and figs are a late-summer highlight, Mark Hix Published: 19 August 2006
I haven’t tried the ‘Starter’ version
Biting into a juicy peach or fig is one of the most pleasurable sensations of high summer, but we don't often get these fruits in peak condition in this country. They're very delicate and they're often imported in an under-ripe condition to avoid spoilage during transport, as well as to prolong their shelf life.
I have both fig and peach trees at home, but I'm not counting on them filling my fruit bowl this year. The fig tree has already borne fruit once this season, but our shortage of rain combined with my lack of consistent watering and nurturing meant the tiny figs shrivelled and fell off. Now they seem to be reappearing, but I fear frost will probably set in before they even reach juvenile status.
I have spotted some large established fig trees in neighbouring roads, so I'm looking forward to scrumping a few figs from them when they ripen, but I'm still not sure whether they're going to live up to the sticky purple ones we had in Provence a few weeks ago. The problem with figs is that when they're in perfect soft, sticky condition, they're not that appealing and therefore not terribly marketable for shops and supermarkets.
Pan-fried figs with chestnut honey and Gorgonzola
Serves 4
Serves 4
This dish makes a good dessert replacement if you haven't got too sweet a tooth, or if you can't choose between pudding or cheese - and I've even eaten it as a starter just drizzled with aged balsamic, Pedro Ximinez or Vincotto vinegar.
4 large ripe figs or 8 small ones (say 400g)
11/2 tbsp olive oil
150-180g Gorgonzola (I used 100g of Bleu de Bresse)
2tbsp chestnut honey or ordinary clear honey
11/2 tbsp olive oil
150-180g Gorgonzola (I used 100g of Bleu de Bresse)
2tbsp chestnut honey or ordinary clear honey
Pre-heat a non-stick frying pan and rub with olive oil.
Halve the figs, or quarter them if they are large. Quickly sear the cut sides in the pan for 30 seconds or so, then arrange the figs on serving plates.
Break the Gorgonzola into small pieces and arrange on the figs and drizzle with the honey.
Val says both recipes will move in t the Cooks label, so as TAG moves on they will always be there.
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