As Summer starts to slip away and the nights draw in, the second crop of figs are ready for eating, and what a delight they are, sweeter and heavier than the first crops of June!
Ingredients
(for 4)
12 fresh, ripe purple figs
A good bunch of fresh thyme, leaves and flowers
A good bunch of marjoram leaves
sea salt and freshly ground black pepper
juice from 1 lemon
60 ml high quality virgin olive oil
3 tablespoons high quality balsamic vinegar
Take your ripe figs which if truly fresh will appear surprisingly heavy for their size. Cut off the top stem and base of each fig, and slice carefully with a sharp knife, horizontally into 1 cm thick slices. Now place in a bowl.
Finely chop about 3/4's of thyme and marjoram and scatter liberally over the arranged fig slices. Season with the sea salt and freshly ground black pepper. In a bowl, mix the olive oil and the lemon juice and drizzle over the figs.
Arrange the figs carefully on a single serving plate ensuring all the juices and olive oil are used. Carefully spoon the balsamic vinegar over the figs and finally scatter a few whole herb leaves and the thyme flowers over the top.
Allow to sit in a cool place (not the fridge) for an hour before serving.
A delicious starter course or light lunch!
Do you ever make "Mostarda Di Fichi" or similar condiments?
Posted by: david | 02/14/2010 at 05:30 AM
No David, I haven't but would love to try, perhaps you can show me a recipe?
Posted by: Paul | 02/20/2010 at 05:35 PM
Marinated figs with balsamic vinegar --- Nice recipe!
Posted by: eduardo saverin | 09/24/2010 at 12:07 PM
Marinated figs with balsamic vinegar<-- interesting!
Posted by: free ipad | 10/18/2010 at 05:57 AM
Marinated figs with balsamic vinegar>>>>>>>-----I like that recipe and interested to try at once.
Posted by: brisbane investment property | 11/04/2010 at 04:32 AM