Still doing the figgy thing

As the fig season is almost at it's end I have been busily trying to get the most out of the fruit that is left. I have done several batches of crystallised figs now and have another batch to do tomorrow. The quality is a bit hit and miss - sometimes too toffeed, sometimes nice and soft. I am aiming for the nice and soft as they are easier on the teeth and are much better when you chocolate dip them! I have had some success with the chocolate dipping. I am choosing to use 63% dark chocolate for the dipping which is very yummy. I managed to sell a dozen bags of choc dipped figs next door at the Winery over Easter. Am contemplating whether to do more or not. They are quite labour intense in parts and hubby is enjoying the undipped ones too much.

I successfully ovendried some figs too (thanks Stephanie Alexander!). They are quite dry though - more like fig chips than the storebought dried ones.

Through the crystallising process I am left with the crystallising liquid which is a gorgeous pink colour. I had been freezing it to use later to marinate pork or something. After a bit of thought I decided to see if I could make a Fig Jelly out of it and.....it worked! Very nice on your morning toast or on a cheese platter.

Lastly....Fig and Lemon Preserve!

I like this recipe because the jam doesn't end up as sweet and the lemon gives it a bit of zing!

1.6kg ripe figs
1 cup sugar
1/2 cup honey
3 tblsp lemon zest
1 cup water

Cut the figs into quarters.

Place into a saucepan with the other ingredients. Bring slowly to a simmer and simmer for 15mins or until the figs are soft.

Break any large pieces of fig and keep cooking slowly for another 10mins or so until thick.

Bottle into sterilised jars immediately.