Leek Soup – Dina Avila, Photographer

Ode to the fig.

There is something provocative about figs. The ancient Greeks attributed their intoxicating beauty to Dionysus and their sexiness with Priapus. They are mysterious and mythical, and lest we forget, delicious.

Figs tell us that the dog days of summer have come and gone and the sun will soon be turning its head towards fall.

But let’s not get ahead of ourselves. Portland still has a few warm days left in her and I seriously am not ready to start wearing socks again.

Adam’s mom scored this fruit for me. The plums, Asian pears, and of course, figs were all harvested the night before I photographed them. They still had the glow of the barely waning full moon on them.

This recipe was inspired by one found on the Food and Wine website. I adapted it with ingredients I had on hand. If I were to make it again I would have added coarse sea salt and shaved reggiano at the end to balance out the sweetness.

Pan Seared Figs, Plums and Asian Pears

What you’ll need:

About 6 or so fresh figs, halved

3-4 plums, halved and pitted

1-2 Asian pears, cut into small wedges

1/2 cup of honey

Juice of one lemon

Fresh thyme and mint

Heat honey and lemon juice in a large skillet. Bring to a boil. Add the fresh thyme and/or mint and reduce  for about one minute.

Place the pears in the skillet and let cook over high heat for about a minute. Add plums, cut side down for another 30 seconds to one minute.

Use a slotted spoon to remove pears and plums to a plate.

Place figs in skillet and heat until softened. Turn once.

Spoon figs and juices over pears and plums. Garnish with fresh mint or thyme and bit of crumbled goat cheese or feta.
Cheers!