Stewed Figs with Apples and Black Pepper

We have one fig tree that blooms and bears fruit shamelessly every summer. There is so much fruit in that single tree, and oftentimes, we just leave all of the fruits for the birds and the beetles. This afternoon, I was walking along the grass path towards the pond, and stepped on some squishy, fallen figs. I looked up and saw possibilities. I got a ladder and a pair of clippers, and picked furiously. The clippers are not an affectation. I tried picking ripe figs by hand before and ended up with a nasty mush in my hands. I gathered a few and took pictures before I devoured and gave them away. Above is a photo of some lovely, ripe, bursting figs on their last hour by the poolside, resting on a high-fired glazed ceramic vessel I made in 2002.

I decided to play with the figs I gathered and ended up whipping a delicious version of stewed figs. Here is the recipe, to browse when you encounter a fruit -bearing fig tree or a moundful in your local market.

Stewed Figs with Apples and Black Pepper

30-40 whole figs,rinsed and halved
2 cups white sugar
2/3 cups brown sugars
2 large ripe apples, any variety, peeled, cored and diced into 1/2 inch pieces
1 cup lime or lemon juice
1 stick cinnamon bark or 1/2 teaspoon ground cinnamon
6 pcs. cloves or 1/4 teaspoon ground cloves
1/2 cup tequila or dark rum (optional, but you don't want to miss out on the experience)
1/4 cup water
freshly ground black pepper, as desired

Cooking Directions:

Clean and rinse the figs. Drain on a colander or strainer. Slice into halves, except for 12 pieces, which you may add whole halfway through the stewing process.

In a casserole or thick stew pot, pour all the ingredients and cook covered for 30 - 45 minutes over medium high heat. Stir occasionally to prevent the figs from settling. Check the quantity of while the mixture is simmering. you may want to scoop out a cup's worth of liquid from the simmering pot if you want a thicker finish. Continue simmering, stirring occasionally to prevent scorching. Turn off heat when reduced and sauce is slightly thick, not runny. Plate the stewed figs and spoon the reduced liquid over the figs. Sprinkle with freshly ground black pepper to balance the tart sweetness and give the dish a nuanced spicy finish. Serve warm or chilled.

The stewed figs are great with toast and butter for breakfast, as a small bite with Gorgonzola or other sharp cheese, or over a decadent vanilla gelato finished with a dash of tequila or rum. Yum!