For the better part of the day, I have worked on a few new food photography images for Relish magazine. The day before yesterday, they received 5 boxes of figs from the fine fig folks of California! There were 4 different varieties – Brown Turkey, Sierra, Kadota, and Black Mission. Jill and Candace put together 2 recipes. I found a recipe in one of my favorite food magazines, Donna Hay, and was compelled to try it! The recipe to follow:
(recipe from the latest issue of Donna Hay)
Figs & Raspberries with Rose Water syrup:
2 cups of water
1 cup of Caster (superfine) Sugar (found at Whole Foods)
2 tsp of Rose Water (found at Whole Foods or your local international grocery)
1 vanilla bean, split and seeds scraped
6 figs, halved
1 pound of raspberries
Place the water, sugar, rose water and vanilla bean and seeds in a saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 3-4 minutes. Remove from the heat, add the figs and raspberries and set aside to cool. Serve with ice-cream.
YUM! It was not only beautiful, but DELICIOUS!
Go to Relishmag.com for more recipes.-Cheers