Fine fat fecund figs DuBosque. Super Higos.
Really, they are from a tree in the patio of our friends, the DuBosques. These, are indeed, "Super Higos". They are good to eat out of hand or halved and served with a dollop of crema.
They gave us several kilos of bursting, ripe fruit. The first batch went into a Fig Tart on an Almond Frangipane base with a sweet pastry crust.
For a Labor Day Weekend cookout, I wrapped each whole fig in a half slice of Wright's Thick Sliced Hickory Smoked Bacon. (We get it at Sam's Club in Morelia.)
Note the grilling basket in the above photo. It keeps precious morsels of crisping bacon from falling into the coals of the grill. While they grilled, I prepared a very simple reduction of balsamic vinegar with rosemary. When it was reduced to half its original volume, I strained it and added a tablespoon of dark, local honey and some black pepper. As the wrapped figs were done, they were passed into the shallow pool of balsamic sauce.
I'd researched goat cheese stuffed bacon-wrapped figs on the Web, and I'm sure that they are great, but this approach was very easy. The guests loved them.
Below is a video clip of "Women In Love" that may be the final word on figs and their eating.
Note: this video may not be workplace-safe.
I must see this movie...awesome fig play. I love the idea of grilling figs and must give it a try. Found your blog through friend, Barb...babsblog.
ReplyDeleteYour preparation of figs takes them to a new (and some might say rather decadent) level. Prior to experiencing your treatment, I got the most satisfaction out of the figs by watching workers grab them from the tree (with permission much of the time) and scarf them down.
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