An Abundance of Figs and Friendship
Midway through September, an abundance of figs, pears, peaches, and plums arrayed in assorted bowls had taken over half of the surface of our nine-foot-long harvest table. The other half was filled with cookbooks and recipes on the subject of fruit and ways to prepare this delicious surfeit of our Indian summer’s bountiful harvest. Our neighbor Mindy’s three mature fig trees were pumping out figs faster than she could consume or preserve them. When she had finally picked all that she wanted, she invited all of us who love figs to help ourselves.
Anita was there the next day, harvesting pint after pint of gorgeous Black Mission figs with red centers and green figs with light amber insides. Every day I’d come home to find more figs that she’d left by my front door. They are delicious with assorted cheeses and thin crackers as a snack or with a glass of wine in the evening. I ate one every time I passed my dining room table and still hardly made a dent in the pile.
Then there was cause for a gathering of friends. Don and Elaine invited nine of us to bring a dish and come for a pasta and shrimp dinner. No wine necessary. Elaine had just driven from Oregon and had plenty of bottles of Oregonian wines in her trunk. We signed up for assorted hors d’oeuvres and a salad, and I promised to make a dessert with figs and pears.
In the New York Times Cooking.com offerings, I found a Pear-Almond Cake by David Tanis. It is a simple cake of sliced pears in an almond flour batter baked in a 9” or 10 “springform pan. I had fresh pears from a neighbor’s orchard and beaucoup ripe figs, so this utterly delicious tart-like pear-almond cake was enhanced with circles of figs as well. Mindy pronounced the cake “transformative” and everyone wanted the recipe. It was a magic night of shared food, wine and laughter—something we were all in need of. And because we can walk to each other’s houses, we can dress up but arrive in our bedroom slippers. No need to worry about driving after a glass or two of wine plus champagne with dessert.
Among the hors d’oeuvres the night of the gathering were figs stuffed with melted gorgonzola cheese as well as crackers with assorted and a pot of fig jam that Mindy had made. We all wanted her fig jam recipe that she said just takes minutes to make in the microwave. The next day, jars of fig jam appeared in kitchens up and down our little magic crescent-shaped road. Anita made her version with brandy. I made mine with Grand Marnier because of its subtle zesty essence à l’orange.
Microwaved fig jam is indeed simple, quick, and so much easier than old-fashioned canning. Should you drop by, I have a lovely crumbly Wensleydale cheese with zesty Lemon Curd and sweet Honey handmade in North Yorkshire, England and another from their creamery with juicy Cranberry pieces. Both are delicious with a dollop of fig jam and sliced pears. What are you waiting for?
My variation on Mindy’s Fig jam:
2 cups diced local figs
1 1/2 teaspoons grated orange peel
1 tablespoon lemon juice plus the juice of 1/2 an 🍊 orange
2 tablespoons Brandy or Grand Marnier
1 1/2 scant tablespoons sugar
1/2 tsp butter
Directions:
Put everything in a 4-cup Pyrex measuring cup, stir thoroughly and cover with wax paper that has been dipped in water and scrunched up. Microwave on high for about 6 minutes or until it’s boiling. Remove wax paper, stir everything up and return to the microwave until it reaches desire consistency…another 3-4 minutes. When it’s thick and coats the back of a metal spoon, it’s done.
Put in sterilized jam jars (you will need 3 or 4) and refrigerate or freeze.