FIGS
Good Humus grows the classic Mission Fig as well as a
green Adriana variety
Gallette
This recipe is from Dio, the Chef at the Sacramento Natural Foods Coop
Learning Center. He made this Galette for the Wine Tasting dinner in July
for the One Farm at a Time Fundraiser. I have made this at least a dozen
times since-for some reason it is easy and it lends itself to any fruit
mix-today I am using peaches, plums and figs-last week I used peaches plums
and strawberries. It has not failed yet! What is great it doesn’t have to be
a perfect pie shell-just plop the edges over and the shape you get is the
shape you get-it still eats so good!
1 recipe pastry dough
Peaches 2 pounds-make sure to mix it up
3 Tablespoons sugar plus extra for dusting crust
½ teaspoon cinnamon
A pinch of salt
1 teaspoon cornstarch
2 Tablespoons butter, cut into small pieces
Roll out the pastry dough into a 9x10inch circle. Transfer to a parchment
lined sheet pan. Preheat oven to 400 degrees and position rack in the lower
1/3 of the oven. IN a bowl combine the sugar cinnamon, salt and cornstarch
and then mix in your fruit. Let peaches sit for 15 minutes to allow juices
to come out and then remix before you place onto galette crust. Lay peaches
into the crust leaving 2 inch border around the edges. Fold the uncovered
edges over the peaches creating pleats as you go along. We curst with a bit
of water and sprinkle with sugar. Bake for 35-40 minutes or until crust is
golden brown and crisp-peaches should be tender as well. Remove form oven,
transfer to a cooling rack and cool 10 minutes, Cut using a sharp knife into
wedges and serve (with vanilla ice cream).
Caramelized Fig Ice Cream
1/3 C. sugar
2 t. lemon juice
2 C. quartered figs, plus more for garnish
2T. butter
1/2 t. kosher salt
1 pt. good quality vanilla ice-cream
Pour sugar, 3 T. water and 1 t. lemon juice into a large frying pan (I don't
recommend cast-iron, because my ice cream came out tasting a little like
last night's dinner!) With your fingertips, mix the sugar and liquid until
mixture is like wet sand. Cook over high heat until mixture boils. Continue
to cook, swirling pan occasionally, until one area of the sugar starts to
turn medium brown. Remove from heat and add figs and 2 T. water, stirring.
Return to heat ad cook over low heat until mixture is bubbling and figs
start to break down, about 15 minutes. Mix in butter, salt and remaining 1
t. lemon juice. Let cool. Soften ice cream at room temperature for 10
minutes, and then beat it in a bowl with a mixer until smooth. Use a rubber
spatula to mix fig mixture into ice cream. Freeze, covered, until firm, at
least 3 hours before eating.