The other night, we witnessed a sudden wind from the sea. Our doors and windows started slamming and our street was suddenly filled with fallen leaves. Autumn has officially come to Mimaroba. Of course it meant the end of summer, but it also meant figs, and meant pumpkins and grapes and walnuts.
Now that it is the season for figs, I think I would have died if I didn’t make something with them. I don’t like the fruit too ripe because the taste becomes over-sugary. And in this recipe I also did not use too ripe ones. I used slightly mellow ones, whose insides are still deep red.
Actually I was a bit imtimidated how this would taste, because I was scared about wasting the figs and the wonderful clotted cream. But I realized it was worth the risk after the first taste.
You need to enjoy Autumn, that’s why my daughter and I went out and walked on te dying grass. We gathered withered leaves and dying summer branches. Their beauty dazzled us.
Ingredients: (For 2 servings)
4 medium fresh figs
2 heaping tblpns clotted milk cream
Instructions:
Peel, slice the figs and put in a deep bowl. Add the cream and pulse until smooth. Place in the freezer for 3 hours, mix with a spoon every 30 minutes.
