GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay fig recipe

Figs are one of the most delicate fruits out there; they don’t keep or travel well, and they are very sensitive to weather conditions. They sometimes split open even before they can be harvested, and if you so much as touch a ripe fig you can bruise it, so they only make the briefest appearance in markets. I like this thick garnet colored jam because it will let you keep savoring the figs long after they’ve disappeared from the produce section. Spoon some on a nice blue or sharp cheddar cheese and you’ll be hooked. If you sterilize the jars you’d have an ideal holiday food gift.

There are a few different varieties of figs, and you can use any one of them for this jam. I used black Mission figs, but you might find green, brown, or yellow ones as well. These black figs surprised me with their intense berry flavor and aroma, and of course the stunning deep color of the jam, which is a result of the purple skin, is a bonus.

I made this with roasted cardamom pods for a background flavor that hints at the fig’s Middle Eastern roots. Brown sugar, brandy, and a dash of pomegranate molasses are the only other elements.

What You Will Need

1 lb figs
3/4 cup brown sugar
12 cardamom pods
juice of 1 lemon
1/4 cup brandy
2 Tbsp pomegranate molasses (optional)

Instructions

Crush the cardamom pods lightly so they crack and the seeds are exposed. I do this with gentle pressure from the side of a rolling pin. Don’t lose any of the precious seeds! Add them to a medium sized (3 qt) saucepan or small stockpot.
Toast the seeds over medium heat for just a couple of minutes until you can smell their aroma.
Rinse the figs and cut off the stems. Chop them coarsely and them to the pot. Add the lemon juice, sugar, brandy and molasses (if using). Stir to mix well and set aside for about 15 to 20 minutes.
Bring the mixture up to a simmer and cook, stirring frequently, for about 35 to 40 minutes until thickened and glossy. Pay special attention to the jam during the second half of the cooking time to make sure it doesn’t stick or scorch.
You can leave the jam a little chunky, or use an immersion blender to blend it out at the end of cooking. Be careful not to splatter yourself with the hot jam.
Let cool and then put in a jar with a lid. Store in the refrigerator and eat within the month.

2.2

http://theviewfromgreatisland.com/2013/08/its-5-oclock-somewhere-friday-cardamom-fig-jam.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

I was all set to say that this isn’t a jam for your morning toast, but as soon as I took my first taste I realized that I was wrong. It would be amazing with toast, biscuits, or bagels. I will mostly use it as a savory ingredient, fig jams are great as a part of a cheese or charcuterie platter, or on sandwiches, etc. But as it turns out, this is a very versatile jam.

I’ve got two fig recipes lined up for this week because this is it, high fig season, and you need to grab them while you can. Green black, brown, it doesn’t matter, they’re all awesome. Figs are delicate creatures and that’s part of their charm. They don’t keep or travel well so stores only carry them right at the height of their short season. Fresh figs aren’t anything like the dried version, and they are a world away from Fig Newtons, which I’m embarrassed to say is the main way I knew them most of my life. The fresh fruit has a lush berry like quality — but probably the biggest draw is its unique and complex texture: a mix of soft chewy flesh, smooth skin, and tiny crunchy seeds. Don’t let them pass you by.

This recipe comes from our friend James. James’ mother is from Turkey and his dad is from southern Russia and he’s full of fascinating recipes from both cultures. He made this fresh healthy dessert for us when he came over the other night to teach me how to make his mothers version of borscht. That’s coming up in a future post but I didn’t want to wait on the figs. If you can’t find them at your regular store, check Whole Foods or Trader Joe’s.

Figs are a traditional dessert all over the Mediterranean, but especially in the Middle East, where they originated. They are so naturally sweet and luscious that they require very little fooling with. James says they’re often served lightly poached like this, along with Turkish Coffee after dinner.

In true Minimal Monday style, this is less a recipe and more a figgy free for all. There are any number of ways you can do this, including ditching the whole poaching idea and just shoving your (clean) finger into the top of the ripe fig to make a cavity for some freshly whipped cream, clotted cream, or creme fraiche, which is exactly what we did for our second helping.

Cardamom and Brandy Poached Figs

What You Will Need

6 – 8 fresh figs (any variety will do as long as they’re ripe)
6 green cardamom pods, lightly crushed
1 Tbsp brandy
1/4 cup whipping cream
1 Tbsp powdered sugar
1 tsp vanilla extract (optional)
sprinkling of ground cardamom for garnish

Instructions

With a sharp paring knife, cut off the stem of the figs, and make a cross cut at the top of each, about an inch deep. Gently nudge the figs open a bit with your fingers.
Set the figs in a small saute pan and add the crushed cardamom pods, 1/4 cup water, and 1 Tbsp brandy. (The water should be about 1/4 inch high in the pan) Bring to a simmer and simmer the figs for about 5 minutes, constantly basting the figs with the liquid. Make sure you spoon the poaching liquid down over the open figs. Remove the figs to a shallow bowl or plate.
Whip the cream with the sugar and vanilla. The easiest way to do this is to put it all in a clean jar, screw the lid on tightly, and shake vigorously for a couple of minutes. When you hear the ‘sloshing’ noise stop, it’s whipped.
Pry open the figs a bit with your fingers and spoon a dollop of whipped cream into each one. Sprinkle lightly with cardamom.

2.2

http://theviewfromgreatisland.com/2013/08/minimal-monday-cardamom-and-brandy-poached-figs.html

*Recipe from [The View from Great Island|http://theviewfromgreatisland.com] All images and content are copyright protected. If you want to use this recipe, please link back to this page.

Chef Gordon Ramsay Recipes

Tag: gordon ramsay fig recipe

Cardamom Fig Jam

Minimal Monday: Cardamom and Brandy Poached Figs