Sweet memory

I wasn’t even five years old and I can remember arriving to this new place. Everything we wanted was to recognize every single corner of it. The garden was filled with several fruit trees: bananas, apples, oranges of many kinds, a wired vineyard… and a very old fig tree which I decided to be friend with. He would wait for me with his branch to be my seat and I would tell him whatever had happened. The years passed by and my fig tree didn’t bear figs. One day my father decided to give him “a radical prune”. That was so much suffering!

By that time I only knew “figs in syrup” prepared in the pan with grated green fruit, previously ordered. Far away from gardens and courtyards I used to be after ripe figs in little carton boxes, sold like sweet-stuffs. It was such a strong fascination that the least important thing was to taste them. I wanted to open the box, only to see the colour of a ripe fig. Thus, I learned how to hallow its beauty. Not many interventions at all. A ripe fig only needs a dash of oil or honey. At most, a drop of balsamic vinegar. And the combination of a good piece of cheese, prosciutto and green rocket. Moreover, if there is any intention to shine for the dessert, just let half of it to plunge into the custard sauce.

Figs with custard sauce

Ingredients for the sauce

1 tea cup of refined sugar

400 ml of milk

4 yolks (without any eggwhite)

1 teaspoon of vanilla extract

In a bowl, beat the yolks and the sugar very well up to the point you will see a soft and whitish eggnog consistency. Put the milk in a pan and cook it in a medium heat. When it boils, pour it over the eggnog little by little, smoothly but constantly – if you beat strongly it will form much foam over the cream. Pour all the content again in the pan and using low heat, keep stirring it with a wooden spoon so it won`t form any grume and won`t let it boil either. When the cream gets ticker, remove the pan immediately from the stove to interrupt the cooking process; this also avoids it to curdle. Add vanilla and mix everything very well. The sauce must be smooth, homogeneous with no grumes. Cool it down stirring every now again to prevent the formation of a membrane. When it gets cold, take it to the fridge. If after all this care you see the grumes, you just need to percolate or sift the cream. And if it gets curdled, let it cool down and blend it.

Wash the figs well and cut them in halves. Put the halves in bowls and add the cold cream, do not let it involve the fruit.

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Categoria: Kitchen, Garden - Por: Elaine Nunes
4 comentários
  1. yumgoggle says:

    I remember when I was a little girl, i thought that the sap coming out of a tree’s trunk felt like blood from a wound just the same. Everytime my dad would be cutting out branches or pruning shrubs I would wince for the trees and shrubs. Well, I later on realized, they needed to be shaped and they needed a haircut every now and again…Fruit trees do not grow well under my care, but I love fruit picking and I someday hope to have a fruit garden somewhere in my backyard. I’d love to have figs too…
    This looks like a delicious dessert to try..
    Anyhoo, we have just recently launched a food photo submission site, http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! (sorry for the blatant shameless plug)!

    • Elisa Correa says:

      thank you for the lovely comment! I’ll visit your site soon :)

  2. hanna says:

    How beautiful and simple, and I love your plates. Where did you get the pink and white ones in the front of the 2nd picture?

    • Elisa Correa says:

      hanna, thank you! I’m Brazilian and I bought the two plates in São Paulo from a local ceramist.

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