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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

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