Figs are one of the great treats of fall. These inflorescence are actually not fruit at all, but collections of tiny inward-growing flowers that form the “fruit”.  This shows up oddly in the etymology of the Korean name: 무화과 means “no flower fruit”. There are flowers that contain fruit, but we can’t see them until we cut inside. They’ve been cultivated in Korea for centuries, but since they spoil quickly the season of eating is short. While they’re fabulous fresh with a bit of strong cheese, sliced into a salad, mixed with yogurt or just eaten out of hand, Fatman has a new recipe in store for ya’ll.

309

Poaching figs in wine or liquor (especially sweet dessert wines) is an age-old technique, but we thought we’d shake things up by exchanging the wine for a traditional Korean wine. Poaching the figs in baekseju gives the dish an elegant herbal and medicinal note for a local twist.

You’ll need:
5 or 6 ripe figs
1 bottle of baekseju or other medicinal traditional wine
3 tablespoons brown sugar
1 teaspoon of vanilla extract
a dash of salt
and a sprinkle of cinnamon

Combine the baekseju, sugar, vanilla, salt, and cinnamon in a non-reactive pan (this means no cheap-o aluminum or tin!) and bring to a boil. When the liquid starts to reduce, reduce your heat also to a simmer. Slice the figs in half lengthwise and put them face down in the liquid. Cover, and let simmer for five minutes. Serve warm over ice cream or maybe some yogurt . . .mmmmm!