It seems to be fig season here in Hawaii. I know this because I was handed a large bag of ripe right now figs, overflow from their tree that they couldn't keep up with. Since I seem to be the only one in the house who like fresh figs, I am now trying to come up with ways to use them up..which leads me to the next question...who the heck has heard of fig soup? Not as a dessert, either...as a main meal item. The people who gave them to me said they have been making it a lot, and that it was an Asian thing. I dunno...I can be adventurous in my palate, but my mind is boggling about this...has anyone had or heard of that before?
And, what else can I do with these sitting on my counter in dire need of using up??
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Cut them in half lengthwise, lay them out in a single layer without touching on a cookie sheet and then... either put them in the freezer and when they're frozen, put them in a ziplock in the freezer, OR put them in a 200 degree oven with the door propped open and a fan going in there if you can (on very very low), and check them after a few hours and when they're dry, put them in a ziplock and throw them up on the shelf.
Chutney!
Ooooh....Fig Jam is an old (and proud!) family tradition. The "original" recipe was this: pick a bucket of figs. Dump in an equal amount of sugar. Let it set overnight. In the morning, dump the mess into the biggest pot you have, and simmer it until it's as thick as you want it. Ladle into jars, and can.
This year, my sister looked up the Fig Preserves in the Blue Book of Canning...it called for a lot less sugar. haha
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