The figs are ripe – although not a big crop this year. The summer was too dry. I wanted a recipe for fresh figs but I didn’t want Fig Bars. I assume that they’re like Fig Newtons and I hate Fig Newtons. I love figs though.
This is a great recipe for the Aude. It combines fresh figs and walnuts, two local ingredients. In North America we call this a quick bread. I have no idea what it’s called anywhere else. Any suggestions?
I don’t seem to bake in a straight line anymore so I’ll list the changes I made after the recipe.
Fig and Walnut Bread Recipe from the California Fresh Fig Growers – although I don’t think anyone actually grows dried figs.
1-1/2 cups light or dark figs, stemmed and coarsely chopped
¼ cup dry sherry
1-2/3 cup flour
½ cup chopped walnuts
1 teaspoon each: nutmeg, cinnamon
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup sugar
½ cup salad oil
Combine figs and
sherry; let stand 15 min. Mix together flour, walnuts, cinnamon,
nutmeg, baking soda and salt. In a mixer bowl, beat sugar, oil and eggs
to mix; blend in flour mixture. Gently stir in figs and sherry; pour
batter into well-greased loaf pan; bake at 350º F for 1-1/4 hours or
until bread feels firm when gently pressed in center. Cool in pan 10
min., then invert onto a rack. Bread can be frozen for later use.
If you’re not North American you’ll definitely need the conversion chart. You could just use a recipe you already have for something like Banana Bread as a base and change from there.
- I used a little less than 1 cup of sugar and it was still too sweet. Next time I’d only use about 1/2 cup
- I only used 1 egg and less than half the amount of oil called for but added one small container of plain yoghurt
- I didn’t use cinnamon or nutmeg but did use 1 tsp of vanilla extract.
- I didn’t use all of the sherry that the figs had soaked in.
- I used about 3/4 cup of walnuts because that’s what I had left in the package.
- A bit too sweet for me.
- Good fig flavour
- Nice texture, moist and a bit crumbly.