Fig & Walnut Quick Bread
The figs are almost done for the season because of the rain. Ruined. Rotten and soggy.
I am hoping some sunshine will bring a new harvest in September, because they are a late summer crop anyway (maybe my trees will produce more than 3 figs this year!).
I had a few pathetic fresh figs dying on the counter, they were too mushy for a salad, so I made this nice quick bread (really a cake), and what a cake it was!
Delicious for breakfast and after school snack.
If you don't have fresh figs, dried ones would work just as well.
I thought it might be strange to macerate the figs in dry sherry, but the results were delicious and unusual.
Fig & Walnut Quick Bread (adapted from this site):
Makes one 9-by-5-inch loaf
1 1/2 cups stemmed and coarsely chopped ripe dark or light figs
1/4 cup dry sherry (use the good stuff or use Marsala wine)
1/2 cup light olive oil
1 1/3 cups sugar
1 2/3 cups flour
1/2 cup chopped walnuts, toasted
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
cinnamon sugar for the top (optional)
In a medium sized bowl add the figs and macerate for 15 minutes in the 1/4 cup of sherry.
Toast the nuts and chop them. Set them aside and cool.
In a large bowl, add the sugar and olive oil and beat until light in color. Add the 2 eggs and beat for 2 minutes.
Add the flour and the rest of the dry ingredients to the bowl and mix together. Add in the nuts last.
With a rubber spatula, carefully fold in the figs and sherry so the figs don't mash up too much in the batter.
Pour into a parchment lined or greased 9" loaf pan and sprinkle with cinnamon sugar. Bake for 1 hour.
Let cool in the pan before removing.
Best eaten the next day for breakfast! Yum!
That is our community garden....I only grow tomatoes at home, we don't have the room, so we rent a plot and grow the "stuff" there!
Sorry about that!