“and if you think you don’t give a fig.. “
Where I live there has been no shortage of fig trees heaving with fat, ripe figs lately – and their owners are happy to share their wonderful bounty before the birds can get to them all.
Last week, my neighbour – who is also good for lemons, crayfish and octopus – dropped another bag of plump, ripe figs around.
Hooray for great neighbours! (Note: I’m currently scouting around for “sauce tomatoes” so I can return the favour and bestow bottles of homemade tomato sauce on them – their teenage sons can’t get enough of it)
Aside from downing quite a number straight from the tree while still warm from the sun, we have been enjoying them with blue cheese, roasted with a touch of butter and maple syrup, as the crowning glory on a fresh fruit salad, and the other day I baked them into in a batch of friands.
I have no idea where these buttery morsels sit in the food fashion stakes just now, and I really don’t care.. they are so quick and easy to make, and they are a tender, moist vehicle for all manner of fruits. The hardest part is not eating them all at once!
I paired my figs up with some plump raspberries – however the following recipe lends itself well to any number of fruity additions (think plums, apricots, peach slices, berries.. )
Fig & Raspberry Friands
175g butter, melted
1 cup ground almonds
6 egg whites, lightly beaten
1½ cups icing sugar
½ cup plain flour
fresh figs & raspberries – cut the figs in halves or quarters
- Preheat oven to 180°C
- Grease a 6-hole friand pan* (see note)
- Place all ingredients except fruit into a mixing bowl.
- Stir until just combined.
- Pour mixture into friand pan – they should be about ½ full.
- Top each friand with pieces of fruit to taste – about half a fig and 2-3 raspberries
- Bake for 25 minutes.
- Allow to stand in pan for 5 minutes before turning out onto a cooling rack
I have a 6-hole friand pan, but the mixture will make the equivalent of about nine friands. You can either bake it in two batches, find a 9-hole friand pan, or alternatively use a 12-hole muffin pan. (Or do what I did and make a couple of little loaves as well).
Ready for some embellishments (don’t they look like a crowd at a party!)
Baked with Honey & Thyme
Baked with Maple Syrup & Butter
Food Styling: Harriet Harcourt
Photography: Harriet Harcourt
Recipe & words: Harriet Harcourt