Ripe for the picking

The black mission figs on the trees in our backyard garden have finally begun to ripen and we didn't waste a minute picking them, lest the birds enjoy the sweet feast themselves. Of course, we left a few ripe ones on the vine for them to enjoy, but most of them were plucked off the branches as far as our arms could reach.

They are small and sweet and easy to eat. I love to serve them with proscuitto or slice them and serve on toasted bread slathered with Taleggio cheese. Even better, make them into a jam so you can enjoy them long after the birds are full and the branches are bare.

White wine poached Figs
Handful of figs, cut in half lengthwise or left whole if figs are small {remove stems}
1 cup Gavi di Gavi white wine
1/4 cup sugar
drizzle of honey

Place all ingredients in a saucepan. Bring to a boil, then turn down heat and simmer until figs are soft and poaching liquid is reduced by half, thick and sweet. This will take about 15-20 minutes.
Pour over ice cream, serve with seared foi gras on brioche toasts or serve as a sauce with roasted pork tenderloin.

Buon appetito!

Alisa Barry Copyright 2007