Exploring the delights of Mallorca's fresh figs

Apparently, Mallorca was one of the largest fig producers worldwide some years ago and near the village of Llucmajor, you’ll find Son Mut Nou, an experimental farm of 15 hectares specializing in the cultivation and study of figs and fig trees. Thousands of fig tress grace Son Mut Nou finca and there are over 600 varieties hailing from all corners of the Balearic Islands, the mainland, and other far away, exotic lands such as China, Syria, Cyprus, Greece, Egypt, Italy, Australia, South Africa, Israel and Japan, including one from Fukushima!

“Higos frescos”, as they are known in Spain, are one of the oldest known fruits known to man. There was a fig tree in the Garden of Eden, and it is the most mentioned fruit in the Bible. They are high in energy and early Olympic athletes were given figs as a training food. They were also given as laurels to the winners of the first Olympics as a "medal". There are many amazing varieties, but figs are generally classified by colour: green, gold, black and purple. They can be simply roasted with honey and work well with salty feta cheese, orange, port, ginger, strawberries, almonds and chocolate. Good quality, thinly sliced Serrano ham with crusty bread and fresh figs makes a fabulous snack or light lunch. They are perfect partners for foie gras, duck, smoked meats; pâtés and they can also brighten things up no end when thrown into a salad with blue cheese and walnuts.

When buying figs, it's worth noting that they do not ripen after picking, so choose the ripest fruits you can. Look for figs with rich colouring, and those that are plump and yield slightly to pressure. Smell is important too; avoid any figs that have begun to smell slightly sour. Fresh figs have an extremely short shelf life. Thin-skinned and easily bruised, they need careful handling and should be wrapped in tissue for travel. Ripe figs are highly perishable and will not keep for longer than three days in the fridge. Bring out their delicate scent and flavour by leaving them in the sun for an hour or so before serving.

Tarta de almendras y higos frescos

Fig and almond tart

Frangipane, a rich almond-flavoured filling and is used in many pastries and cakes. You could substitute the fresh figs for poached pears, peaches or apricots.

Ingredients

Serves: 8

• 10 fresh figs (peeled)
• 12 freshly peeled & crushed almonds

Sweet pastry

• 450g plain flour
• Pinch of salt
• 150g icing sugar
• 200g cold butter (diced)
• 3 egg yolks

Frangipane

• 6 egg yolks
• 150g ground almonds
• 130g sugar
• 50g flour
• 10g corn flour
• 500ml milk
• 1 vanilla pod (split)

For the sweet pastry

Place the butter, flour and salt in a food processor and pulse until it resembles breadcrumbs. Add the sugar and egg yolks and pulse again, just enough to incorporate the eggs. Scrap out the pastry and wrap in cling film. Place in the fridge to rest for at least 30 minutes. Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 20cm tart ring with the pastry and rest in the refrigerator for at least 20 minutes.

To make the frangipane

Place the egg yolks and sugar in a bowl and whisk until light and fluffy. Add the flour, ground almonds and corn lour. Mix well. Bring the milk to the boil in a heavy-bottomed saucepan with the vanilla pod. As soon as the milk starts to bubble, pour half onto the egg yolk mixture, stirring all the time. Pour this mixture back into the pan with the rest of the milk and return to the heat. Cook out over a gentle flame, stirring continuously for 2-3 minutes until the mixture thickens. Pass the thick custard through a fine sieve and leave to cool. Spoon the chilled frangipane to the pastry case. Then, using a palette knife or the back of a spoon, level the surface. Cut the figs in half lengthways and press them lightly into the filling, scatter the crushed almonds on top and dust lightly with icing sugar. Place in a hot oven (180cº/350fº/gas6) for 25-30 minutes until the frangipane is cooked and the top is lightly caramelised.

Fig, goat’s cheese & rocket leaf salad with Balsamic vinaigrette

Ingredients

Serves: 4

• 6 fresh, ripe figs
• 180g goats' cheese
• 4 handfuls of rocket leaves, cleaned

Balsamic vinaigrette

• 2 tbsp Diijon mustard
• 3 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Method

Whisk ingredients together or shake in a jar. Season with salt and pepper to taste. Using a sharp knife, cut the figs into quarters. Cut the goats cheese into large cubes and mix together the rocket leaves and season with salt and freshly ground black pepper. Place in a large bowl and top with the fresh figs. Drizzle with the balsamic vinaigrette and serve immediately.

Spiced figs with honey, walnuts & vanilla mascarpone

Spices have a great affinity with fresh figs, and this is such a delicious, simple dessert that can be prepared in just minutes. You can substitute the vanilla mascarpone for vanilla ice cream to make it even simpler.

Ingredients

Serves: 4

• 8 fresh figs, halved
• 2 tbsp butter
• 2 tbsp clear honey
• 2 tbsp brown sugar
• 2 tsp ground cinnamon
• 2 tbsp orange juice
• 2 star anise
• 1 tsp fennel seeds
• 10 walnuts, crushed

Vanilla mascarpone

• 250g mascarpone
• 1 vanilla pod, cut lengthwise
• 1tbsp icing sugar

Method

Heat oven to 200C/180C fan/gas 6. Place the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and ground cinnamon, then pour over the orange juice and mix lightly. Add the star anise and fennel seeds and roast the figs for 10 minutes. Sprinkle with the crushed walnuts and roast for another 5 minutes. Meanwhile, scrape the vanilla seeds from the pods and mix them with the mascarpone & icing sugar. To serve, place 4 fig halves, drizzled with syrup, walnuts and spices on a plate and add a spoonful of vanilla mascarpone or ice cream. Serve immediately.