Our friends' fig tree just won't quit. Day before yesterday we received an impromptu delivery of another 3 lbs. — 1.4 kilos — of ripe green figs. It was a nice surprise.
This time I thought about making fig newton cookies — or as somebody on the web called them, "fig chewtons." I washed, de-stemmed, and cut up all the figs into quarters.
Here you can see that they might be called green figs — figues vertes ou figues blanches en français — they are pink inside. And ripe.
I figured if I cut them up and cooked them down to make a compote, I could freeze the compote in small containers and take some out whenever I wanted to make some cookies or enjoy some compote de figues avec du fromage de chèvre, du roquefort, ou du foie gras.
Here's the compote after two or three hours of cooking. I'm not sure if it's done yet, and I'm wondering if I should puree it. Maybe I'll puree a mall batch and see what that's like. I cooked the figs with sugar, honey, lemon juice, port wine, and pinches of powdered cinnamon, nutmeg, and allspice.