GETTING FIGGY

Loving figs...

My friend Janice makes the most divine " Fig Preserves."
I love that word, Preserves, American english for jam as opposed to jelly.To me the very word makes it " jam with heritage."

There are still juicy figs at the market, waiting for you to turn them into the ultimate orgasmic breakfast treat.

I smother toasted pain aux noix/walnut bread with lashings of butter ( good fat!) and pile on Janice's  Preserves.
See recipe below*

My first autumn in France was spent between breast-feeding my new-born son and standing beneath the fig tree literally stuffing my face with fresh warm figs. The perfume was overpowering, irresistable. My son was probably getting fig "on tap." Today he won't go near a fig.

I can't go further without justifying my gluttonous relationship with this wonderful fruit Figs are high in natural and simple sugars, minerals and fibre. Figs contain good levels of potassium, calcium, magnesium, iron, copper and manganese. Dried figs contain an impressive 250mg of calcium per 100g, compared to whole milk with only 118mg.( Food Facts 101) Potassium is important to battle against hyper-tension.

And guess what girls....they can help you lose weight!!!!! I love that!

  "Figs are a good source of dietary fiber. Fiber and fiber-rich foods may have a positive effect on weight management. In one study, women who increased their fiber intake with supplements significantly decreased their energy intake, yet their hunger and satiety scores did not change. Figs, like other high fiber foods, may be helpful in a weight management program." ( WHFoods.com) 

 More importantly, studies show that women consuming fruit fibres reduce their risks of post-menopausal breast cancer by up to 50%.

Smell them, wear them, eat them...

Susie's Figgy hints

*a fig scented candle beside the bath tub

*Guerlain Aqua Allegoria Figue- Iris

*fig leaves in a vase, smell divine divine divine

*Danone Activia Fig Yoghurt

*Pudding : Susie's Slow Poached Figs with Amaretti Biscuits ( see recipe)

*Picard frozen figs in winter

Janice's Unequivocally Orgasmic Fig Preserves

"For us Southerners, the difference between jam and preserves is essentially the size of the fruit pieces.  Jam is made with crushed or finely chopped fruit, preserves use larger pieces, even whole fruit in the case of strawberries or other berries.  " Janice


3 pounds (1.5 kilos) figs to make approx 8-9 jars
Rinse the figs in cold water, drain and stem.
Chop into large-ish pieces.  
Pour about 2 pounds (1 kilo) of sugar over them and let them sit overnight.
The next morning, cook over medium heat until the sugar is dissolved, stirring often to prevent sticking.  
Reduce the heat to low, and simmer about 2 hours, uncovered, stirring occasionally.  
Thinly slice one or two organic (only!) lemons, add to the pot and continue cooking about another hour, until  nice and rather thick. 
Pour into hot, sterilized jars and seal according to whatever method you use.