We went out to the pick-your-own blueberry patch again today. I took my good friend Iris along. She and I worked together at public radio, but have since both retired, but we keep in touch. We had a fine time.
The blueberries are coming to an end. We go a gallon between us and also some scuppernongs and figs. I must say, plucking figs and scuppers goes much, MUCH faster than filling ones bucket with end of season, tiny blueberries!!! I picked a half gallon of scuppers in 5 minutes. It took an hour to get as many blueberries. Perhaps it is because the girls ate half of the blueberries I picked…
Now, what do I do with all this fruit?
I’ve cooked with blueberries before, but never scuppernongs or fresh figs. I’m trying a Roasted Figs in Honey Brandy with Almonds. we will see how that goes. I may try something with blue cheese, too. Any suggestions?
Man alive! is that a good way to eat figs! I have to say that some of our figs were riper than others, and I had my doubts, but the Roasted Figs in Honey Brandy with Almonds turned out to be fine.
Here’s the recipe:
1/4 C each Honey Brandy and Toasted Almonds, chopped
A piepan full of fresh figs cut in half.
A pat of butter.
Liberally spray a pie pan and arrange figs cut side up, toss almonds on top. Heat butter honey and brandy till bubbly. Pour over figs. Bake at 500 till bubbly and soft – 5-7 minutes. I just had mine over ice cream, but I imagine it’s good with just a spoon!