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maltatoday, SUNDAY, 22 MAY 2011 33 Figs NOTHING says summer heat quite like figs. At a time when other fruit and vegetables seem to have given up and withered away, the Maltese fig defies the intense summer heat and drought that has lasted a couple of months and pro- duces sweet and succulent, juicy fruit. The silvery bark and large, green leaves Adam and Eve deemed fit for underwear signifies Maltese na- ture, growing in back gardens and in the countryside yielding cheap fruit with a complex texture, com- bining the chewiness of the fruit with the smoothness of the skin and crunchiness of the seeds. Adding the fruit's mystique is the relatively short season, as fig trees tend to produce fruit all at once, so though they are abundant at this time of year, it is also impossible to stagger the harvest and keep them going a little longer. Dried figs are also available on the market, retaining some of the sweet f lavours and almost all of their nutritional properties. Figs go back to the dawn of time, having been referred to in the Bible and other ancient writings. They are thought to have been first cul- tivated in Egypt and then spread to ancient Crete and Greece, where they became a staple food in tra- ditional diets. The Greeks held figs in such high esteem that exports of the best quality figs were forbid- den by law. In ancient Rome, figs were con- sidered sacred. According to myth it was a fig tree that the wolf that nurtured the founders of Rome, Romulus and Remus, stopped to rest under. The fruit eventually made its way to the Mediterranean with the Spanish conquerors in the early 16th century. Selection and storage Figs are highly perishable and will only last a day or two after purchasing them, even if they are kept in the fridge. Look for figs with a deep, rich colour that are plump and tender but not mushy. They should have firm stems and be free of bruises. The smell of a fig will also give away its freshness. The sweet smell of a ripe fig quickly turns sour and a little bit like alcohol as the fruit starts to spoil and ferment. As with all fruit, select the ripe ones as according to research at the University of Innsbruck in Austria, fruit that is very ripe and on the verge of spoiling contains the most antioxidants. RECIPE OF THE WEEK maltatoday, SUNDAY, 7 SEPTEMBER 2014 FINE FOOD OF THE WEEK Gettin' figgy with it Ingredients • 4 large Maltese figs • 200g dark chocolate • 150ml fresh cream • 500ml water • 2 tbsp sugar • 1 tot brandy Method 1. Wash the figs very well then pat dry. Break off some small chunks of chocolate and simply push into the centre of each fig. 2. Heat the cream in a small pot and add the rest of the chocolate. Stir till melted. 3. Place the water into a deep pot and add the sugar and brandy. 4. Bring to the boil then add the figs. 5. Cover and poach for just 4 mins. 6. Remove figs and serve on a bed of chocolate sauce. Chocolate poached figs FOOD Serving ideas Though figs are fantastic on their own - just wash, peel and chill - there are many different ways in which they can be enjoyed. • When preparing oatmeal or any other whole grain breakfast porridge, add some dried or fresh figs. • Poach figs in juice or red wine and serve with yogurt or frozen desserts. • Add quartered figs to a salad of fennel, rucola and shaved Parmesan cheese. • Fresh figs stuffed with goat cheese and chopped almonds can be served as hors d'oeuvres or desserts. • If you can stand the heat, use the glut of figs to make jam and preserve the sticky goodness for the winter to come. Fig jam is great on toast or as an accompaniment to a cheese platter. PHOTOGRAPHY BY RAY ATTARD