Vanilla-poached figs

When we have so many figs I don’t know what to do with them, I poach them for breakfast. If I poach so many there are not enough breakfasts, I freeze them: what a treat in winter. I simply carefully rinse the figs without bruising them, then quarter and put them into a large saucepan [bottom]. Add a slug of water, not too much as the figs release a lot of pinky juice, and two tablespoons of sugar.vanilla-poached figs - bowlful 15-7-13We have a pot of vanilla sugar to hand [below] so I use this but ordinary sugar with a teaspoon of vanilla essence works too. For the jar, simply put ordinary granulated sugar into a sealed jar or plastic box with a vanilla pod which has been slit lengthways. The scent of the vanilla permeates the sugar, as the level of sugar in the jar goes down simply top with more sugar and give it a stir. Gently poach the figs over a low heat until soft but not squishy. Set aside to cool. They keep quite happily in a covered bowl in the fridge for up to a week. vanilla-poached figs - vanilla sugar 15-7-13Today, deep in the winter, we eat them for breakfast with Greek yogurt and a sprinkling of flaked almonds. They work just as well for pudding with a scoop of Mercadona’s vanilla ice-cream. I have frozen them and eaten them a year later without any loss of quality. vanilla-poached figs - figs in the pan 15-7-135 to remember
el azúcar – sugar
el zumo – juice
el congelador – freezer
la vainilla
– vanilla
las almendras crudas laminadas – raw flaked almonds

11 thoughts on “Vanilla-poached figs

  1. Lottie Nevin

    Fantastico! Sadly we arrived too late for the figs here at our new home, but I’m going to take your advice and when the glut arrives this summer, I’m going to freeze the surplus for over winter. I’m mad about figs and your recipe for poached figs with the vanilla sugar sounds delicious. Thank you!

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  2. Sharon Bonin-Pratt

    Many years ago my parents grew a fig tree which produced hundreds of lucious figs every year. We ate them just picked off the tree but I was always trying to figure out other ways of preparing the fruit. One day I tried to make home made fig newtons. Mine were more of a shortbread sandwich with fig filling, good but no Newton. Wish the tree was still in their yard. It’s still in the yard but someone else owns it now. Maybe the “new” owners are reading your blog and have fallen in love with your recipe and will make poached figs. I may even get off my cooking-lazy derriere and buy some figs and try the recipe myself. Looks simple and simply delicious. Thanks, Sandra, for all your cooking inventions.

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