DessertHilda StearnProvencal RecipesTaste

Falling in Love with Fresh Figs for Dessert

“Would you like some figs for dessert?”

I was asked following a lovely meal one summer’s evening in Caromb. For someone who had only ever eaten figs in yoghurt this was an opportunity not to be missed!

My fellow diners rose from the table and headed outside. This intrigued me as I had assumed that my host Tancrede would simply disappear into the kitchen and return with a platter of fruit. We wandered across the garden and stopped by a tree where there were some chickens pecking at the ground. Tancrede handed me a fig from the tree, and I hesitated. How does one eat the fruit? His daughter, Ghislaine (more about her later) showed me how to tear open the fruit and consume its contents. The chickens were ready to feast on any uneaten fig skins.

Bubbling figs #Black figs Noire de Caromb @hildast

My love affair with the Noire de Caromb began.

I subsequently discovered the fame of these figs and that the trees bear fruit twice a year. Naturally there is a festival for the figs – along with the olives, strawberries and wine – after all it is Provence. Although, I have yet to attend this particular festival I can say that I take full advantage of the amazing fruit. My friend has two huge fig trees in her garden, and each summer presents me with several bags of fresh figs…to do something with.

Fig jam #Black figs Noire de Caromb @hildast

Eating them is one option, however, I also make fig jam even when it is 30 Celsius in the shade. Luckily, there is a special sugar with pectin to help the jam set quickly. My luggage usually contains several jars, as there is much demand at home. Occasionally, I take some fresh figs home for my neighbour as a ‘thank you’ for keeping an eye on our house over the summer. Another option is to dry the figs; I have yet to try this technique, but I understand that it is very easy. My preference is to freeze some figs until Christmas. The secret is to take them out of the freezer and slice them just before serving with some soft cheese – a brie or camembert. Delicious and WOW factor too!

The challenge with figs, like much fresh produce in France, is to find innovative ways to serve them. My friend is famous in Caromb for her innovation: the Carola pizza. She first served it at a community event to much acclaim. The local pizza van owner realized the immediate appeal of this new addition to his seasonal menu.

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Raymond Depardon Expo at MUCEM

Next post

Autumn in the Bellet Vines

Hilda Stearn

Hilda Stearn

Hilda is a co-founder of a Kent-based business development consultancy Ministry for Growth and manages the Thames Valley office. Working with a diverse range of clients from start-ups to established businesses provides a truly varied working week. She is passionate about supporting ambitious companies to be successful and is recognized for her collaborative approach. Hilda is renowned locally for her skill in bringing potential business partners together. She is currently a volunteer business adviser for Young Enterprise and participating in this year’s Global Entrepreneurship Week by mentoring a new business based in Buckinghamshire.

Hilda is fortunate to be able to balance work with regular trips to Provence where she continues to find new hidden gems that she readily shares with friends and her followers on Twitter.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.