Stuffed Fresh Figs

Serves 4 Ingredients Method

8 ripe purple figs

4oz ground almonds

2oz caster sugar

1 tblsp cream cheese

1 tblsp fresh lemon juice (optional)

8 whole unblanched almonds

Wash and dry the figs. Slice eac fig twice from the stem almost though to the base, so that the quarter segments can be opened like petals. Mix the ground almonds with the sugar, cheese and lemon juice, if you are using it, to a stiff paste and put a spoonful in each opened fig. Top each blob of stuffing with a whole almond and serve the figs at room temperature.

Sliced Figs with Raspberry Sauce

Serves 4 Ingredients Method

8 ripe purple figs

12oz of Raspberries

5oz icing sugar

Juice of 1 lemon

1⁄4 pint of double cream, chilled.

Peel the figs carefully and cut each into 6 pieces. Liquidise half the raspberries and then pass through a fine sieve. Add the icing sugar and lemon juice to the puree and mix. Pour a puddle of the sauce on to individual serving plates and then arrange 12 fig pieces decoratively on top. Chill until needed, then whip the cream, pipe on to the plates and decorate with the remaining raspberries.

Fig and Apple Preserve

Serves 6 Ingredients Method

2lb figs, washed and chopped

4lb cooking apples, peeled, cored and chopped

5lb of sugar

3 cups of water

Place all the ingredients in a saucepan and simmer for about an hour. Cool before bottling.