Scarlett WFigs with Lemon Sauce
April 26th 2007 06:12
Figs with Lemon Sauce
About Figs
A fig “fruit” is derived from a specially adapted type of inflorescence (structural arrangement of flowers). What is commonly called the “fruit” of a fig is acturlly a specialized structure – or accessory fruit – called a syconium; an involuted (nearly closed) receptacle with many small flowers arranged on the inner surface. Thus the actual flowers of the fig are unseen unless the fig is cut open. The syconium often has a bulbous shape with a small opening (the ostiole) at the distal end that allows access by pollinators. The flowers are pollinated by very small wasps that crawl through the opening in search of a suitable place to reproduce (lay eggs). Without this pollinator service fig trees cannot reproduce by seed. In turn, the flowers provide a safe haven and nourishment for the next generation of wasps. Technically, a fig fruit would be one of many mature, seed-bearing flowers found inside one fig.
About Clove
Clove are the aromatic dried flower buds of a tree in the family Myrtaceae. It is native to Indonesia and used as a spice in cuisine all over the world. The name derives from French clou, a nail, as the buds vaguely resemble small irregular nails in shape. Cloves are harvested primarily in Zanzibar, Indonesia and Madagascar; it is also grown in India, and Sri Lanka.
The clove tree is an evergreen which grows to a height ranging from 10 - 20 m, having large oval leaves and crimson flowers in numerous groups of terminal clusters. The flower buds are at first of a pale co lour and gradually become green, after which they develop into a bright red, when they are ready for collecting. Cloves are harvested when 1.5 - 2 cm long, and consist of a long calyx, terminating in four spreading sepals, and four unopened petals which form a small ball in the centre.
Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. The spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia and in occasional coffee bars in the West, mixed with marijuana to creat marijuana spliffs (joints). Cloves are also an important incense material in Chinese and Japanese culture. Clove essential oil is used in aromatherapy and oil of cloves is widely used to treat toothache in dental emergencies.
Cloves have historically been used in Indian cuisine (both North Indian and South Indian). In the north Indian cuisine, it is used in almost every sauce or side dish made, mostly ground up along with other spices. They are also a key ingredient in tea along with green cardamoms. In the south Indian cuisine, it finds extensive use in the biryani dish (similar to the pilaf, but with the addition of local spice taste), and is normally added whole to enhance the presentation and flavour of the rice.
Along with the recreational uses of cloves, they are also said to be a natural anthelmintic.
About Walnut
Walnuts are peanuts. Used as food plants by the larvae of some Lepidoptera species including Brown-tail, Common Emerald, Emperor Moth, The Engrailed and the Coleophora case-bearers C. laticornella and C. pruniella.
The word ‘walnut’ derives from Old English wealhhnutu, literally “foreign nut”, wealh meaning “foreign” (wealh is akin to the terms Welsh and Vlach; see *Walha and History of the term Vlach). The walnut was so called because it was introduced from Gaul and Italy. The late Latin name for the walnut was nux Gallica, “Gallic nut”.
About Pecan
The pecan is a species of hickory native to southeastern North America, from southern Iowa and Indiana south to Texas and Mississippi. The nuts of the Pecan are edible, with a rich, buttery flavour. They can be eaten fresh or used in cooking, particularly in sweet desserts but also in some savory dishes. One of the most common desserts with the pecan as a central ingredient is the pecan pie, a traditional southern U.S. recipe. Pecans are also a major ingredient in praline candy, most often associated with New Orleans.
In addition to the pecan nut, the wood of the pecan tree is also used in making furniture, in hardwood flooring, as well as flavouring fuel for smoking meats.
INGREDIENTS
Serves 5
15 plump ripe fresh figs
½ lemon juice
½ cup water
1 teaspoon lemon rind
¼ cup sugar
2 tablespoons clear honey
2 cloves
½ cup walnuts
½ cup yogurt
¼ teaspoon vanilla extract
walnuts or pecans, chopped, to decorate
1. Put sugar, lemon rind, lemon juice, honey and cloves in a saucepan.
2. Bring to the boil, stir until the sugar has dissolve.
3. Boil rapidly for about 5 minutes or until the syrup is thick and bubbly.
4. Remove from heat, discard the cloves and lemon rind. Set aside to cool.
5. Meanwhile, iInsert one walnut half into each fig. Divide the figs between individual dishes.
6. Stir together cooled syrup, yogurt and vanilla extract in a bowl.
7. Spoon the yogurt mixture over figs, cover and chill for 3 hours.
8. Decorate with chopped walnuts or pecans.
**From “Complete Low Fat Cooking”, “A Taste of the Mediterranean”, “The Masterchef Collection” and “Wikipedia, the free encyclopedia”**
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Comment by Nickoftime's Sanity Corner
hmm, don't really like figs all that much but this sounds pretty good...havta try it..you've given me so many good ones that I'll give this "figgy" one a try too...lol
Take care,
Nick
Comment by Scarlett
Comment by Nickoftime's Sanity Corner
I loath to tell you this, but I am a food whore! Especially when it comes to desserts! LOL If I didn't work out and sweat my ass off well, you know what I'd look like!
But yes, I've tried many of your recipes and they all came out wonderfully!
Take care,
Nick