I've loved fresh figs ever since I had my first one in 1969, plucked from an old fig tree that was growing wild on the side of Telegraph Hill in San Francisco. Fresh figs should be appearing in the markets pretty soon, if not already available, so here's a little something that may dress 'em up for a nice dessert or snack.
Fresh Figs with Orange, Ginger Sauce: You'll need about a dozen fresh figs, a cup of fresh-squeezed orange juice (organic valencias are nice and juicy), a tablespoon of finely chopped fresh ginger, and one star anise.
Cut the figs open lengthwise. Simmer OJ, ginger, and star anise together on med-high heat for about 20 minutes, or until volume is reduced by about half. Strain sauce, discarding all but liquid. Drizzle sauce over figs.
The sauce can be chilled before serving with the figs. You want the sauce to be the consistency of light syrup when done. Check the taste as it reduces. If it doesn't reduce long enough it will taste weak and flat, and it won't coat the figs. It will get thicker as it cools if you decide to serve it cold.
Shel
Fresh Figs with Orange, Ginger Sauce: You'll need about a dozen fresh figs, a cup of fresh-squeezed orange juice (organic valencias are nice and juicy), a tablespoon of finely chopped fresh ginger, and one star anise.
Cut the figs open lengthwise. Simmer OJ, ginger, and star anise together on med-high heat for about 20 minutes, or until volume is reduced by about half. Strain sauce, discarding all but liquid. Drizzle sauce over figs.
The sauce can be chilled before serving with the figs. You want the sauce to be the consistency of light syrup when done. Check the taste as it reduces. If it doesn't reduce long enough it will taste weak and flat, and it won't coat the figs. It will get thicker as it cools if you decide to serve it cold.
Shel
