Tuesday, September 22, 2009

Fig preserves with fennel and ginger

I'm reminded all of the time, the world is a small place. And that there are pretty cool people out there who read my blog and even though they may not comment, I run into them at the library, the farmer's market, downtown....and say things like "hey, I read your blog!" I don't always know what to say when that happens, but know that I'm completely flattered and just so happy to meet you in person.

So that brings us to figs. And the joyous woman who reads this blog who offered me figs, and as it turns out, lives 4 houses away. On the same street. How much do you love that? Love that. And I love that she has a fig tree, hates figs, but doesn't want to see them go to waste. You see where this is going, right?

That brings us to...

fig preserves with fennel and ginger
Fig preserves with fennel and ginger.

These were very ripe figs and needed to be used ASAP. No grilling for me. Though I did eat a few fresh while I was making the preserves. Wow.

Last year I made fig preserves with orange liquor, which were delicious. But this year I changed it up a little, and went with a flavor profile of fennel, lemon and ginger. I followed a classic preserves instruction of fruit + sugar, but then I threw in meyer lemon juice, chopped candied ginger (extra spicy), and fennel.

fennel from the garden

The fennel needed to be harvested, and those little seeds are so full of flavor. This is not a typical preserves for morning toast. I'm thinking this is served with cheese during the winter, maybe baked into a crust, or just served alongside a cracker. It's sweet, a little spicy, and bursts of fennel complete the flavors.

But the best part? I met a new neighbor.

10 comments:

cat said...

i absolutely love all your canning posts and am so inspired and in awe of you all over again my darling sister in law! thank you for the wonderful reminders and tutorials. i love it all...but i love you more..:)

jaibone said...

we should trade canned food. How do you feel about a great peach jam loaded with flavor and a touch of cinnamon?

Best Wishes, Marie said...

you have such a great attitude. and see the world in such a beautiful frame. thanks for sharing !! it is catchy, and i appreciate you.

Jacquelyn said...

Tee-hee! What fun to meet a neighbor over the internet! And how lucky you are that she has figs to share!

Heather said...

My mouth is watering at the thought of those preserves with cheese and warm crusty bread and a good wine next to a winter fire. You should start selling some of this stuff.

chook said...

nothing beats a fresh fig. nothing.

Stephanie said...

slather that on a shortbread cookie and call it done! I've seen you at the farmer's market...but like you, didn't really know what to say.

Stephanie said...

I recently came upon this website:
http://portlandfruit.org/index.php?id=1

Thought you might be interested!

Zupan's Markets said...

As always, your flavor combining is wonderfully creative and spot on. What a fabulous fall profile of sweet and savory deliciousness, in the perfect package for giving to friends and family (or savoring yourself, all winter long!).

Kristin said...

I've just dried all my figs and I'll keep these extra ingredients in mind. Thanks for the tips.