Our Brown Turkey Fig bush is humongous this year - biggest it’s ever been. For two or three years, we had such low temps that the bush was killed back to the roots. It always sprouts back, but the figs are small & very late. We had pretty decent figs last year & the bush wasn’t killed back at all this past winter, so that’s why it’s a giant and LOADED with figs.
So the figs are coming in hot & heavy now. Usually, I don’t have enough ripe at one time to do anything with them, but this year is different. Mom picked a large mixing bowl about half full, chopped them up and put them in the crock pot. After cooking to mush, I put them in the blender. The consistency is like a very thick apple sauce. Add a little sweetener & it’s delicious! She’s going to use it as a topping on her yogurt & as a jam on toast. If there was a recipe that called for apple sauce instead of oil, this fig puree would be perfect in lieu of apple sauce. I ‘ll have to look around for a fig bread/cake recipe. We’ll freeze it and have fig puree for months. The birds and bees usually end up getting the majority of our figs, but not this year!
(Good baking!)
Lucky! Fig jam is great poured over a block of cream cheese and with a knife spread on crackers. Yum!