It’s the fig season once again. All over Pune wooden pushcarts are heaving under the weight of ripe, plump, purple figs. On a recent evening walk I was so captivated by their pale violet-green color, and their mild fragrance, that I ended up buying four of these bulbous beauties.
As the vendor carefully bagged the figs in a brown paper packet, he informed me that this particular variety had originated from fruit farms in neighboring Sholapur.
The best way to enjoy fresh ripe figs, are to eat them whole, skin and all. However, I decided to sweeten up their tartness by cooking compote.
The fig compote has a spicy sugar syrup base. To make the syrup, on a high flame, I first stirred in 2 cups of sugar in about half a liter of water. To this molten mixture an inch stick of cinnamon and a teaspoon of orange essence were added. Later half a teaspoon of vanilla essence was trailed by a couple of whole cloves, peppercorns and cardamom. Once the sugar had fully dissolved, the flame was reduced and the mixture kept at a steady simmer.
The rosy figs in all their blushing beauty were then added to this mixture and cooked for about five minutes. Next I scooped out the figs, switched off the heat and allowed the syrup to cool.
As the figs were quartered, I took delight in their rosy heart. They were then placed in tiny crystal bowls and drizzled with the spicy sugar syrup. A dollop of vanilla ice cream and another generous splash of the lovely claret syrup topped off this divine dish.
My house was redolent with the heady bouquet of spices and figs; a warm and welcoming scent. Each mouthful was sheer heavenly delight and we couldn’t wait to make more.
As the vendor carefully bagged the figs in a brown paper packet, he informed me that this particular variety had originated from fruit farms in neighboring Sholapur.
The best way to enjoy fresh ripe figs, are to eat them whole, skin and all. However, I decided to sweeten up their tartness by cooking compote.
The fig compote has a spicy sugar syrup base. To make the syrup, on a high flame, I first stirred in 2 cups of sugar in about half a liter of water. To this molten mixture an inch stick of cinnamon and a teaspoon of orange essence were added. Later half a teaspoon of vanilla essence was trailed by a couple of whole cloves, peppercorns and cardamom. Once the sugar had fully dissolved, the flame was reduced and the mixture kept at a steady simmer.
The rosy figs in all their blushing beauty were then added to this mixture and cooked for about five minutes. Next I scooped out the figs, switched off the heat and allowed the syrup to cool.
As the figs were quartered, I took delight in their rosy heart. They were then placed in tiny crystal bowls and drizzled with the spicy sugar syrup. A dollop of vanilla ice cream and another generous splash of the lovely claret syrup topped off this divine dish.
My house was redolent with the heady bouquet of spices and figs; a warm and welcoming scent. Each mouthful was sheer heavenly delight and we couldn’t wait to make more.
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