By MANDY SINCLAIR
When fully ripe, figs are highly perishable therefore are best eaten the same day as picking. If slightly under-ripe, line a plate with fig leaves. Lay figs on leaves in a single layer and refrigerate for 2-3 days.
What to do with glut
1 tbsp olive oil
1 onion, thinly sliced
½ cup brown sugar
1/3 cup balsamic vinegar
¼ cup red wine vinegar
finely grated rind of 1 lemon
1 tsp grated ginger
1. Heat oil in a large pan on low. Cook onion for 10 mins, until very soft and slightly caramelised. Add remaining ingredients, except figs. Bring to boil, stirring until sugar dissolves. Reduce heat to low. Simmer, covered, for 30 mins, until liquid is syrupy.
2. Add figs. Simmer for 15 mins, stirring occasionally, until figs have softened. Transfer to hot sterilised jars. Seal. Cool. Refrigerate for up to 3 months.
Oven baked figs
12 figs, halved
Finely grated rind of 1 orange
1 tbsp Demerara sugar
honey, for bottling
1. Preheat oven to 130C or 110C fan. Line a baking tray with baking paper.
2. Lay figs, cut side up on prepared tray. Scatter over rind and sugar. Bake for 3-4hrs, checking every hr, until figs are semi-dried and sticky. Cool.
3. Transfer to a sterilised jar. Cover completely with honey and seal. Serve with goats cheese on bruschetta, in cakes and tarts or as part of a cheese platter.
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