Monday, July 13, 2009

figs and creme fraiche

I used to pass right by fresh figs and pick up strawberries instead, because I had no idea how to pick them out, or to tell if they're good. Then my mother-in-law gave me a tip: First, if you see them - get them- because they're only in season a few weeks and then they're gone. Pick each one up gently by the tip, and place it in your palm. Make sure it's not bruised or dented anywhere (look closely since they're dark)- most important, the figs should feel plump and heavy- that's when they're ripe. When you've picked them out, guard them like children! They won't make it home unless they're handled with care. But it's worth it. Here, I warmed them up to bring out the flavor, and then just dipped in some creme fraiche (or whipped cream) - delicious!
fresh figs
olive oil
heavy cream

Preheat the oven to 350. Cut the figs in half gently, and place on a cookie sheet. Drizzle with olive oil, and bake for 12 minutes until they look fluffed and juicy. Cool 5 minutes to serve. For creme fraiche, (this has to be made in advance), pour 2 cups heavy cream into a glass bowl & stir in 1/4 cup buttermilk. Let stand at room temperature for 4-24 hours until desired flavor, tartness is achieved, the refrigerate and store up to 2 weeks.

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