I’m aware that this is the third consecutive post here featuring fig recipes; but their season is so short, their flavour so amazing and the orchard down the road so laden that I thought we should go all out this year. So to finish up my fig-fest, here (below) is a really simple and really delicious recipe for fresh fig ice cream featuring another local star; Small Acres Cyder Pomme Ice.
We are pretty lucky to be able to source our figs from the Katie and Beau Baddock of Nashdale Fruit Co, whose orchard happens to be just down the road from Alice’s school.
Tom and I often find ourselves loitering at their orchard gate and last week spent a great morning with Katie, Beau and their friend and colleague Ellen (seated above). These guys grow everything from heirloom figs (including Adriatic, Turkish and Black Genoa) to a wide range of pears, plums, apples, cherries, peaches and apricots. They sell all of the above plus a range of veggies at farmers markets across Sydney every weekend. If you can; please do visit them, it will be some of the best fruit you’ll ever buy.
Fresh fig ice cream
Thanks to Nigella Lawson for this recipe. It’s simple, beautiful and allows the figs, their gorgeous flavour and colour, to really shine.
6 ripe figs
125g caster sugar
1/2 cup cream
1/2 cup sweet wine, we used Small Acres Cyder Pomona Ice
Combine all ingredients in a food processor and blitz until well combined. Pour into an ice cream machine and churn according to manufacturer’s instructions. If you don’t have an ice cream machine, just pour into a plastic container and place in the freezer for two hours, remove and whisk to break up ice crystals and repeat the process a few times.
Serve to three or four very lucky people.
Our last visit to Katie and Beau’s orchard also coincided with picking of their Golden Queen peaches. Acidic, aromatic and perfectly juicy, they would be pretty great in this recipe for stuffed peaches by Emiko Davies.
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