Recipes

October figs

The figs are late this year, because we had cold and wet summer. As terrible as is sounds, the good side of that is that right now you can get both of the most voluptuous fruits in season at the market – pomegranate and figs. This calls for a celebration pastries, with amazing texture which literary bursts flavour in your mouth.

The only right way to consume figs is to eat them straigt from the tree, when they are dripping ripe, but since I’m nowhere close to a ripening fig tree, this week the market figs will do. Although flavourful, these are usually picked when still a little hard, in order to get to the market in one piece. So, although I still loudly declare that figs are best just as they are, and over preparing them does them no good, here is an exception, because market figs are not as soft and moist, and also cold from autumn mornings. This is how you get them warm and dripping gooey, but still as simple as possible to keep them real.

Fig puff squares

  • Wrap of refrigerated puff pastry
  • 6-10 Fresh figs
  • Marmalade
  • 1 Pomegranate
  • Powdered sugar for dusting

Preheat the oven to 220°C (420 F). Cut puff pastry sheet in squares, big enough fit size of your figs. You can cut figs in various different ways or have them all in the same form. Put one small teaspoon of marmalade on each square, and lay a cut fig on it. I used cherry marmalade, but homemade from figs would be fantastic, if you have it on the hand. Bake for half an hour, sprinkle pomegranate seeds and powdered sugar before serving warm.


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