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1407 Views 9 Replies 7 Participants Last post by  athenaeus
My husband just purchased a box of 20 (+/-) green figs that are now more yellow than green... He got a great deal for them but I'm a not sure there's anything I can do with them, considering that like all figs we get up here, they went from under-ripe to past-their-prime and skipped the flavourful phase in between.

Can I salvage this by cooking them? Any thoughs?
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..So here's what I did with the figs: I cooked them up with some wine, balsamic vinegar, a bit of sugar, some thyme and S&P. Kept the mixture in the fridge for day. The next day, I prepared an herb/mustard crusted rack of lamb with roasted tomatoes with thyme oil and a basil mashed potato. I sweated some shallots and made a reduction with wine, bay, thyme and peppercorns, then added the fig mixture and cooked it slowly. I finished with a touch of port and some super-concentrated demi glace that was sitting in my freezer (useful find!). For an improvised sauce, it was a real hit!

I wonder if I could freeze that fig mixture... So many cheap figs in the stores these days...
Has anyone ever attempted to freeze cooked fig purée?
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