Saturday, September 08, 2007
The Seasons: September 2007
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A gray morning. The dull, hazy sky is partly the result of forest fires that began earlier in the week in south Santa Clara Valley. Day time temperature lower than the level it was during most of the Labor Day weekend. It never fails; I think of the hot days in August and September as summer's parting kick.
In mid-August the annual week at the coast turned out to be unusually pleasant. The sun showed up every morning and the temperature remained below 80° F (27° C).
Beach House at Pajaro Dunes
What I am going to miss are the luscious tomatoes.....and the figs. But in a few months the wild mushrooms will begin to emerge in the forests.
Figs for lunch
Photo credit: Xerones (Flicker) © Observer/GuardianRoast figs with Marsala and brown sugar
Nigel Slater
Observer, August 5, 2007
Dark-skinned figs, warm from the oven with a drizzle of cream is one of the most sensuous of summer desserts. Effortless to make and to eat, they are best served straight from the oven. Lucky those with their own fig tree. I have used both sweet and dry Marsala for this before now. Serves 4.
8 figs (maybe more if they are small)
a wine glass of sweet Marsala
a little brown sugar
cream to serve
Set the oven at 200°C/gas mark 6 (apprx. 330° F). Cut the stalks from the figs and slice a deep cross into each fruit, going about halfway down. Press each fruit around its middle so that it opens up like a flower (or a baby bird in its nest yelling for food). You can cut them in half if you prefer.
Place the figs in a baking dish, sprinkle over the wine and a couple of tablespoons of sugar. Bake for about 20-25 minutes until the fruit is meltingly tender and the edges have started to caramelise. If they haven't browned nicely then pop them under a hot grill for a minute.
Serve the fruit, pouring the pan juices over as you go and a drizzle of cream
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I use honey instead of brown sugar and a few sprigs of lavender in the baking dish.
Time to think of Fall
--Edna O'Brien, August Is A Wicked Month
*****
Observer, August 5, 2007
Dark-skinned figs, warm from the oven with a drizzle of cream is one of the most sensuous of summer desserts. Effortless to make and to eat, they are best served straight from the oven. Lucky those with their own fig tree. I have used both sweet and dry Marsala for this before now. Serves 4.
8 figs (maybe more if they are small)
a wine glass of sweet Marsala
a little brown sugar
cream to serve
Set the oven at 200°C/gas mark 6 (apprx. 330° F). Cut the stalks from the figs and slice a deep cross into each fruit, going about halfway down. Press each fruit around its middle so that it opens up like a flower (or a baby bird in its nest yelling for food). You can cut them in half if you prefer.
Place the figs in a baking dish, sprinkle over the wine and a couple of tablespoons of sugar. Bake for about 20-25 minutes until the fruit is meltingly tender and the edges have started to caramelise. If they haven't browned nicely then pop them under a hot grill for a minute.
Serve the fruit, pouring the pan juices over as you go and a drizzle of cream
I use honey instead of brown sugar and a few sprigs of lavender in the baking dish.
Time to think of Fall
"Leaves fell, she watched them drop off, curl down and lodge in a bed of grass, still heavy with moisture, they were falling all around her, simple and unceremonious; for a month or two at least, a cool and lovely autumn."
--Edna O'Brien, August Is A Wicked Month
