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martedì 17 settembre 2013
Voilà les figues!
Autumn is in the
air, revising a very famous song from John Paul Young
Willy-nilly I feel
I need to take advantage from all the season’s fruits, before it gets too late.
Especially because they are from my garden and I know exactly no one has ever
given any kind of pesticides.
By result, most of
the time we have to “divide the harvest” with tiny inhabitants of the garden:
little worms loving the apples, caterpillars loving the pears and the prunes, birds
and bees loving the figs…
always been a fig tree in my life: at my parents’ house, at my grandparents’
house, at my place. I feel I have a kind of “Proust’s epiphany – à la madeleine” whenever
I have a fig and remember when I used to play in my playground and every now
and then pick a fig from the tree and run away because of the bees around it!
My mother-in law- loves them with raw ham.
My hubby doesn’t like
figs because little seeds stuck in between his teeth. Edoardo loves them when
he is in the garden and grab them directly from the fig tree. For some unknown
reason he doesn’t like them anymore when at home or in a cake. Massimiliano doesn’t
even want to try a fig.
So I had this cake
all for myself! And in one solution!!! I mean, I ate it all in one evening. But
don’t take me wrong…it was a tiny cake.
It was gorgeous! I was very proud of myself…which barely happens when it’s
a matter of cooking.
Here you are the
very simple recipe for my friend Barbara who surely will have a far more better
result than I did.
For the jam:
Figs -500 gr
Sugar – 4 tbsp
Cinnamon (powder) – ½ a tsp
Marzemino red wine (but you can use any kind of red wine) – 2 tsp
Almonds (minced) – 3 tbsp
For the cinnamon crust pasty:
Sugarcane - 360 g
Granulated sugar - 110 g
Cinnamon powder -10 g
Eggs -90 g
Milk – 25 ml
Flour – 720 g
Baking powder – 10 g
Salt – 2 g
Figs cut in 4/4
And now Barbara
I expect you to upload your result as I expect +michelaliverotti to upload in the blog
her beautiful Pizza balls!