her excellency Ms. Fig

My best memory of figs comes from an early childhood. We were quite young and we ate fresh figs only during summer holidays. Figs were reserved for hot summers spent on Adriatic coast. For a long time I thought one must go very far over land and seas in order to enjoy her excellency. And then one day, magic happened in my grandparents' backyard. Fig tree grew. It's still there, bigger then ever, showing off and producing pouches of 'hidden flowers'.

Apparently ficus family counts 700 varieties, but the perfect fig is the one picked from the tree and eaten right away. 

If you didn't know..

The fig is not strictly a fruit botanically. It is a ‘false fruit’, actually part of the stem of the tree that becomes a fleshy bag for the flowers and seeds. These develop inside and never see the light of day. So when you are eating a fig you are munching on hidden flowers! This is perhaps what gives it its unique texture.

Figs on toast

An early morning cooking session. Actually almost no cooking required.

fresh figs

ricotta cheese/fresh goat cheese *fresh goat cheese works magically

sage honey

fresh sage

Toast bread for about 2-3 minutes.

Spread ricotta over the toast and top with few fig slices. Drizzle with honey and place fresh sage leaves on top. Simple and sinful!

mini watermelon

Mini watermelon

Wishes for the endless summer might come true. In my happiness I remain motionless. I am unaware of what will happen. I do not open the curtains. I cut watermelon and let myself disappear while I am listening the murmur of the endless summer.

fig-raspberry jam

It is and it's not a homemade jam. Yes I made it at home which makes it a home made, but I cheated in a way. I used gelling powder. Although I prefer preserves without adding any kind of commercial stuff, this time I made an exception. Pectin is a gelling agent that makes jam set. Fruits have varying amount of pectin. Amount of natural pectin and acid vary in fruits. Figs and raspberries both have low amount of pectin, plus figs were quite ripe which means the content of pectin was even lower.

Anyway this jam is a positive side of negatives.

Even though there are many artisan jam makers and probably millions of fruit combinations I still like making my own. Adriatic figs and raspberries have found each other in this mild but rather lively fruit combination. Not too sweet and fairly acidic makes this jam a perfect match with cheese.

I really love it, hopefully you will too!

Fig-raspberry jam

Adriatic figs, about 750g

Raspberries, 300g

1 and ½ lemons, juice

Sugar, 320g

Gelling powder, 25g (content of one sachet)

Quarter figs and place them in a heavy saucepan. Add raspberries, sugar and gelling powder. Bring everything to the boil stirring once in a while. Once it boils add lemon juice and continue cooking and stirring for about another 5-7 minutes.

Pour the jam into sterilized glass jars, close lids and turn over and leave to stand like that for about 5 minutes.