Figs grow in plentiful fashion down my way in Andalucia. They are probably the nicest tasting thing I take straight from the tree and eat as they are.
But there are many other ways to enjoy figs (higos) including in this recipe that sees them served with spices and red wine.
This is a compote. A dessert that originated in France where the word means 'mixture.' It can be served immediately once ready or served later as a chilled dessert.
I have sampled lamb cutlets and lamb chops in Spain which lacked only one ingredient.
Lamb!
I have eaten in places where to ask: "can I have the bones for the dog, please?" would be a pointless question, as the bones were there on the plate in front of me.
No such problem when enjoying lamb cutlets in the town of Pontevedra, Galicia.
They came with plenty of meat on them. Succulent lamb chops and a delightful fig sauce.
Here is the recipe.
Pacharan is an alcoholic drink that divides opinion. It has an aniseed like taste. You either love it or loathe it. I fall into the former category. Hence why i love the mixture of figs soaked in Pacharan. There are many versions of the drink available in Spanish supermarkets. Figs are great regardless of what specimen of fig tree they come from. This can be served as a tapas or, even better, as a dessert.
It's been a great year for figs in Spain. They've rarely tasted better. So it's time to come up with an imaginative recipe. For imaginative, read boozy! How about Pato con higos (Duckling with figs - and a little white wine). A traditional Basque dish. It sounds like a dish I could give a fig about.
