BNB-Fig-breakfast

Last Of The Summer Fruits At Our BnB

Figs mark the end of summer for us and are something we often associate with Easter.

Figs are one of those fruit that have a short season, and when they’re available we gobble them for breakfast, dessert and pre-drink nibbles. Figs go wonderfully with with cheese, particularly mozzarella, blue cheese and goat’s cheese. I like them stuffed with blue cheese or goat’s cheese and roasted quickly in a very hot oven. They’re also beautiful when paired with cured meats like prosciutto or ham and drizzled with aged balsamic vinegar and olive oil.

Figs are very delicate and perishable, and it is not a great idea to pick figs that aren’t completely ripe as they don’t continue to ripen once they’re off the tree; they may soften after a few days at room temperature, but they don’t develop the same flavour. We get our figs from heritage trees which grow wild down at one of our local beaches, and we like to pick them when they yield to a gentle squeeze but don’t feel mushy.

Fig_and_yogurt_breakfastBrunch or Breakfast Treats

The earthy sweetness of the figs is well complemented by the tang of yoghurt; we liked to use coconut yoghurt. We poach the figs in honey and vanilla and pile them onto sweet pastry cases. We then serve them dolloped with yoghurt, a wee sprinkle of cinnamon and a topping of walnuts, pistachios or almonds. They’re good.

As stewed figs also freeze well, we can serve up our fig tartlets outside autumn. I can serve them to our guests all year round, or as long as they last without being gobbled up!

Again, as with the other blog posts, the photo on the right is not mine; I am hopeless with a camera, even on a phone. This “found photo”, however, is pretty similar to how our fig tartlets look when served up as brunch or breakfast treats (except we add more figs). We got our inspiration for these goodies through a recipe from Wendy Campbell’s French Bistro which was in Martinborough.

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