我没有开始喜欢新鲜的无花果。像大多数无花果恐惧者一样，我曾经被他们的质地推迟 - 柔软，屈服，有些人称呼柔软。但是，一种甜美的成熟无花果的甜美美味的味道让我四处逛逛。
Fig ideas
完美成熟的无花果是惊人的，但我也喜欢在非常简单的准备工作中使用它们，有些则煮熟了。
无花果与柠檬酱和蜂蜜：无花果上撒上柠檬味的马斯卡彭（右）是一种美味又简单的甜点。查看食谱.
Prosciutto-wrapped figs:将整个无花果或一半的无花果包裹在薄薄的熏火腿条中，以使其成为一个简单的起动器。
无花果和Manchego Crostini：粗切碎的无花果和用香醋和犹太盐或Fleur de sel（约1/8茶匙醋和一小块无花果盐）扔掉。用橄榄油将法式面包片或ciabatta切成薄片，烤面包在肉鸡下，上面放着薄片的Manchego，使其融化一点。在每个crostini上放上一些切碎的无花果。温暖。
带无花果和培根的绿色沙拉：用果味橄榄油和香醋制成的甜味醋果沙拉蔬菜，可提供甜味，雪利酒醋作为拉链。将沙拉放在盘子上，上面放上几个无花果区，炒煎饼的立方体以及一些碎的烤核桃或山核桃。结束帕马诺 - 雷吉亚诺的剃须。
无花果和奶酪盘：为了简单的甜点，请穿过一半完美的无花果半，整个烤杏仁，山核桃或胡桃木的一半，以及奶酪，例如帕马米亚诺 - 雷吉亚诺，干式杰克，老年gruyere，manchego或creamy blue。
Bacon-wrapped figs:Make a fast appetizer by wrapping halved figs in thin-sliced bacon (half a slice per fig) and securing with a toothpick. Broil until the fat is rendered, the bacon crisp, and the fig hot.
Grilled cheese-stuffed figs:Make this vegetarian starter by cutting figs about halfway up from the bottom, stuffing with a morsel of Gorgonzola or Stilton, and gently pressing closed. Brush or spray the figs lightly with olive oil and grill just until they’re hot.
Fig coulis:Purée fresh figs with balsamic vinegar, a little olive oil, and salt and pepper. Add enough water to create a pourable consistency. Serve with poultry or pork.
Fig focaccia:Top raw dough with a little crumbled goat cheese and cover with sliced figs. Sprinkle with brown sugar, add a scattering of fennel seeds, and drizzle with olive oil. Bake until browned.
Sautéed figs:For a simple but sophisticated dessert, melt butter and a little honey in a skillet. Sauté fig halves cut side down just until blistered and slightly browned. Finish with a squeeze of orange juice or a tablespoon of sweet wine and drizzle with the pan sauce.
无花果组合：Poach whole or halved figs in a lightly spiced syrup just until tender. Use a 1 to 2 ratio of sugar and liquid (water and wine or fruit juice), plus seasonings. Try rosemary sprigs, strips of orange zest, and a cinnamon stick; or the zest and juice of a lemon, half a vanilla bean, and either star anise or cardamom pods. Make the syrup first, then poach the figs. Remove the figs after a few minutes and then add back after the syrup is cool, so the figs don’t get overly soft.
Need a little more direction? Try one of our fig recipes:
无花果和…
无论是在甜菜肴还是咸味菜肴中，无花果都很好，与广泛的合作伙伴相处。如果您将无花果与在无花果生长的地区种植或生产的物品配对，例如：
- Nuts所有种类。
- 柑橘和醋，particularly lemon, orange, grapefruit; and balsamic, red-wine, and sherry vinegars.
- Honey, wines, and spirits干葡萄酒，白兰地，朗姆酒，港口和雪利酒。
- Cured meats火腿，培根，培根。
- 刺激性的芳香学Anchovies, capers, olives, garlic.
- Spices and herbs肉桂，丁香，肉豆蔻，豆蔻和星茴香等温暖的香料；薄荷，迷迭香，百里香和薰衣草。
- 乳制品黄油，奶油，马斯卡彭，奶油和各种奶酪。带有蓝纹奶酪的无花果是一种非常好的组合，但也可以尝试帕米亚诺·雷吉亚诺（Parmigiano-Reggiano），意大利乳清干酪，意大利乳清干酪，老年山羊奶酪和坚固的浓汤绵羊的奶奶酪。
购买和存储的提示
Fresh figs have two seasons: a short one in early summer and a main crop running from late summer through fall. Which variety is available locally depends on where you live; not all varieties grow well in all areas. Because ripe figs are fragile and don’t travel or keep well, you’re better off buying tree-ripened figs available locally rather than looking for a specific variety.
Choosing ripe figs isn’t a matter of color,which varies among types. Instead, look for fruits that are heavy for their size and soft, yielding to gentle pressure. A ripe fig can be plump, but often the best ones are a little shrunken and wrinkled, possibly showing cracks in the skin. Look for a distinct bend at the stem. Avoid fruits that are very firm or overly squishy or that show signs of milky sap at the stem. And look carefully for signs of mold, the biggest enemy of ripe figs.
为了保持无花果的形式，仔细观察它们，并在一两天内使用它们。我喜欢将它们放在柜台上的盘子上，在每个无花果周围留出空间以供空气循环。让它们在全视图中脱颖而出，提醒我使用它们并经常检查它们是否有霉菌（我在每次检查时都会旋转它们，以便它们在其他位置休息）。那些渗出果汁的人应迅速食用。如果发现霉菌，请用刀尖将其刮去，冲洗水果，拍干并使用Pronto。无花果会在冰箱里持续更长的时间，但我认为冷藏不会改善它们，所以我避免了。
无花果品种
无花果原产于地中海，可以在冬季低点下降到20ºF以下的任何地方种植无花果。但是并非所有类型在所有领域都同样好。以下是一些更广泛的品种。
注释
发表评论
注释