Along with the vine and the olive tree, the fig tree is one of the pillars of Mediterranean civilization. Its broad, thick leaves have perfumed beautiful Provence since the dawn of time. The peak fig season is short, so let’s not miss the opportunity to cook and then savor this delicate end-of-summer fruit which lends itself to a thousand sweet and savory recipes.
In France, Violette de Solliès with deep purple skin tending to black and delicately sweet garnet flesh has a protected designation of origin (PDO). Please note, the beauty can be stored in the open air outside the refrigerator and can be consumed quickly after purchase.
– Preparation : 15 min – Cooking : 20 min – Cost : * – Difficulty: *.
Ingredients (for 4 people)
12 Violette de Solliès AOP figs, 2 tbsp brown sugar, 1 lemon, 75 cl red wine, 1/2 tsp powdered ginger, 12 fresh verbena leaves if possible, 1 grain of long pepper.
Progression
Heat the red wine with the brown sugar, lemon zest, 1 dash of lemon juice, verbena leaves and pepper. Then poach the figs for 12 minutes. Reserve the fruit and let the red wine cooking liquid reduce over low heat for a few minutes to obtain a slightly syrupy consistency. Filter the juice then move on to dressing.
Dressage
Serve the figs in a large deep plate. Drizzle them with cooking wine and enjoy them warm or cold.
The most gourmands will accompany them with a scoop of vanilla ice cream, thick crème fraîche or a shortbread cookie.
> Discover other recipes
