Tag Archives: Fruit

How Do You Preserve Desert King Figs?

Margaret Mathisson recently e-mailed asking if anyone here had suggestions for helping her preserve her bumper crop of Desert King figs. I’d recently run across a few blogs with suggestions for preserving figs and offered them to her, but those recipes talked about other more flavorful brown varieties, such as Mission figs which can be sweeter and have caramel notes. Desert King, though less flavorful, is a hardier fig variety that apparently grows well in the Pacific Northwest, as I learned from a Chris Smith column.

Have any of you had experience with them? Can you help Margaret out with some suggestions? If you comment, I’ll make sure she gets the recipe.

Chris Smith, by the way, suggested sticking quartered fruits in a dehydrator for use later, though he also included in his column a savory recipe for using them up right away.

Here are a couple recipes I found in case any of you are interested or have suggestions for safely altering them to fit with Desert Kings:

Fig Jam from The Nesting Project

Fig, Lemon, Thyme Confitures from Mrs. Wheelbarrow’s Kitchen

And just for the heck of it, here’s a link to Saveur’s fig recipe page, which has a few preserve recipes and a lot of appetizer and desert recipes for fresh figs. (By the way, I’m writing this before I’ve cooked dinner and the photos are, frankly, a rather cruel taunt to my rumbling tummy.)

For those of you who aren’t blessed with a giant fig tree and want to try some recipes out, I have seen several varieties for sale at Central Market recently, though they’re about to go out of season.

Grilled Nectarines with Blackberry Sauce

Grilled nectarines
Grilled nectarines

The great thing about summertime desserts are that many tend to be simple. Grilled fruit is one of my favorites whether it be slices of grilled pineapple drizzled with coconut milk and macadamia nuts or apples or stone fruit.

Here’s a recipe I tried out a couple weeks ago:

Grilled Nectarines with Blackberry Sauce

1 cup sugar, divided
1 pound fresh blackberries
4 nectarines, cut into 1/2-inch slices
Juice from 1 lemon, divided
Vanilla ice cream

In a medium saucepan, mix blackberries, half the lemon juice and sugar over medium heat. Bring to a simmer and cook about 10 minutes, making sure all the sugar is dissolved. Strain through a fine-mesh sieve.

Lightly oil the grill and heat to high. Brush nectarine slices with olive oil, drizzle with lemon juice and sprinkle with sugar. Place on grill and cook until edges start to brown, about two or three minutes on each side.

Serve slices with a scoop of vanilla ice cream and pour sauce over it. Use leftover sauce for ice cream or waffles later.

Beating The Heat With Frozen Fruity Desserts

All I can think about today is being outside. I’ve been taking a look again at suggestions of best places to head after work on a sunny day.

And I’ve been craving ice cream, gelato, sorbet and the like since I woke up. I’ve been particularly wanting to try out a recipe I ran across yesterday on Foodista, the Seattle-based food encyclopedia. It was a Watermelon Ice recipe that was really basic using only sugar, watermelon, water and some lime leaves. Best part was it didn’t require an ice-cream maker, just some patience and ability to stir up the mix over the course of half a day. Because of that last part, I didn’t quite have time to make it last night, but it will definitely be tried out soon. I’ll leave a comment here letting you know how it went. Or if you try it, let me know how it goes.

I’m going to try a raspberry fruit ice, a strawberry and, taking an idea from a drink I saw at Bremerton’s Hi-Fidelity Lounge and combining strawberry with basil.

But since my interest in fruit ice was piqued, I looked up and found a couple other interesting recipes.

Epicurious has a recipe for Fresh Fruit Ice Trio: Lime, Watermelon & Pineapple and a site called Flora’s Hideout had a recipe for a mixed-fruit ice beverage that included strawberries, bananas and gelatin.