#figrecipe

This Fig Galette recipe combines the sweet flavor of fresh figs with a flaky puff pastry crust, making for a simple yet elegant dessert.

Ingredients: 1 sheet of store-bought puff pastry. 1 cup fresh figs, sliced. 2 tablespoons honey. 2 tablespoons brown sugar. 1 tablespoon lemon juice. 1 tablespoon cornstarch. 1 egg, beaten for egg wash. Optional: powdered sugar for dusting.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put some flour on a surface and roll out the puff pastry sheet into a rough circle. Honey, brown sugar, lemon juice, and cornstarch should all be mixed together in a small bowl. Leave about an inch of space around the edges of the rolled-out puff pastry to spread the honey mixture evenly. Sprinkle the sliced figs on top of the honey mix. To make a rustic crust, fold the edges of the pastry over the figs. Beat an egg and brush it around the edges of the pastry to make them golden. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the pastry is golden brown and the figs are soft. After baking, let the galette cool down a bit before cutting and serving. If you want, you can sprinkle powdered sugar on top before serving. Cut it up and enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

Tasty gluten-free fig & quinoa balls, a healthy snack option.

This recipe calls for succulent lamb, sweet figs, and savory red onions. The elegant flavors of Akitu wine go perfectly with these ingredients. The grilling process brings out the natural sweetness of the figs and adds a hint of smoke to the lamb, creating a harmonious mix of flavors that make your meal more enjoyable.

Ingredients: 500g lamb leg, cubed. 8 fresh figs, halved. 1 red onion, cut into chunks. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: Warm up the grill over medium-high heat. Put olive oil, minced garlic, dried rosemary, salt, and pepper in a bowl. On skewers, alternate the cubed lamb, halved figs, and chunks of red onion. Mix the olive oil and garlic and brush it on the skewers. For 8 to 10 minutes, turning the skewers every so often, grill until the lamb is cooked to your liking and the figs are caramelized. With a glass of Akitu wine, serve hot.

Prep Time: 15 minutes

Cook Time: 10 minutes

Figs, glorious figs! These evocative and exotic soft fruits are in my eyes the food of the gods (and goddesses!) I can remember the first time I caught the smell of a fig tree - 25 years ago in Greece. The delicate perfume of the fruit radiated towards me in the warm, balmy evening air...this joyful memory can happily stay with me for as long as possible. Contrary to belief though, these aren’t actually ‘fruits’ per se. The intense pinky red cluster that is revealed when you slice one open is actually a gathering of flowers and seeds held together in - what I deem as - the perfect package. 

Few ‘fruits’ shout of a heady, warm summer as well as the ripe Turkish fig. The trees blossom twice a year in the Med, but it’s these early autumn figs which are most highly prized. They work just as beautifully as a savoury dish; their natural sweetness make them a natural counterpoint to salty food such as prosciutto, feta and blue cheese, as well as the richness of duck and game. One of my most loved, ‘so quick and simple’ recipes is dreamy sliced figs combined with the luxury of almond butter, nuggets of vibrant pistachio, sweet, toasted coconut and delicious maple syrup on my favourite seeded-bread grilled until slightly charred on the outside. If you wish to, you can also add a grating of lemon zest to counteract some of the sweetness. The good news is...the choice is always yours! 

Turkish Figs on toast with pistachio, toasted coconut & maple syrup

Serves 2