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Fig season continues and I have so many ideas for them, here is a Rosemary Roasted Fig Chutney. Did you know that one cup of figs has almost the same amount of calcium as a cup of milk?
This sauce was amazing, versatile and yet so simple. I poured it over grilled pork chops, yet I am envisioning it over grilled chicken or over Portobello mushrooms. Dairy lovers could even put brie over the mushroom. Personally, I don’t consume dairy at home, but once in a while I indulge on a piece of cheese when eating out.
Do you have any other ideas on what to eat this with?
Ingredients:
1 cup of fresh fig wedges
½ tsp of dry rosemary
1 tbsp of coconut oil
2 tbsp of balsamic vinegar
Preparation:
- Preheat oven to 400 F
- Mix all ingredients together and bake for 25 minutes or until soft.
- Serve over grilled pork chops, chicken or over a grilled Portobello mushroom with some brie
edibleharmony.wordpress.com 
Lovely sounding recipe which I will try this week as I have thousands of figs at the moment. Marvellous that you have lots of ideas for figs, but do you have any recipes for preserving them ? I’ve seen mostly recipes for savoury use of canned figs.
I look forward to your regular posts with interesting recipes, even if I can’t always source some of the ingredients in France!
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try to come up with something for you. would you like ideas on how to “can” them? dry them? or recipes using preserved figs?
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Absolutely anything!! I@ve not done anything with them expect eat the odd one before and it seems such a waste, so canning, cooking and any other method of preserving.
Many thanks,
Sally
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I found this tutorial for canning figs for you,http://www.pickyourown.org/figs_canning.htm I was going to test the recipe for you , but I don’t have a fig tree and it doesnt make a lot of sense to do this for a small batch of figs. you can also just freeze them and thaw them as needed. Let me know how it works
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