1 hour ago
Saturday, August 20, 2011
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!