Spicy burnt fig & ginger stewed apples

September 1 2015
by emma

Spicy burnt fig & ginger stewed apples l a splash of vanillaDon’t know what to do with a bag of slightly mealy apples from winter?  You can always make this gorgeous stewed fruit which goes perfectly with cream, Greek yoghurt or even with porridge or oatmeal for breakfast.  It’s kind of a nanna recipe but I love how warm and cosy it is (I’m one of the only people I know who’ll miss winter).

Oh and I accidently burned the figs in the butter because I was chopping apples, became distracted, then ran over to the stove to stir them and realised how delicious the fragrance was.  Burnt figs is a thing isn’t it?

Anyway, I thought I’d change the recipe to do it intentionally because browned butter + burnt, or at least, caramelised figs = awesome.

Spicy burnt fig & ginger stewed apples l a splash of vanilla
Spicy burnt fig & ginger stewed apples l a splash of vanilla
washing apples l a splash of vanilla
Spicy burnt fig & ginger stewed apples l a splash of vanilla

Spicy burnt fig & ginger stewed apples l a splash of vanilla
Spicy burnt fig & ginger stewed apples l a splash of vanilla
Spicy burnt fig & ginger stewed apples l a splash of vanilla
Spicy burnt fig & ginger stewed apples l a splash of vanilla

Recipe for spicy burnt fig & ginger stewed apples:

25g unsalted butter, chilled & cubed
1 tspn ground cinnamon
1 tspn mixed spice
1 x 15ml tblspn fresh ginger, grated
60g dried figs, chopped finely
750g washed and cubed apples (leave unpeeled)
20mls lemon juice
1 tspn vanilla concentrated extract
Pinch sea salt
2 x 20ml tblspns brown sugar (use less or none at all if you prefer)

Add butter, spices, ginger and figs to a large, heavy based saucepan and bring to medium/high heat.  Sauté, uncovered and stirring regularly for a few minutes, until the butter is lightly browned and the figs have a dark, caramel fragrance.  Add apples and turn up heat to high, adding lemon juice, vanilla, salt and brown sugar, stirring regularly to combine the fig butter and apples, for 2 minutes or so.

Reduce heat to medium, place on lid and simmer for 5 minutes or until apples are just becoming tender, stirring occasionally.  Remove lid and simmer for a further 8-10 minutes or so, until sauce has reduced and thickened.

Best served warm as a dessert with thickened cream or ice cream or with your breakfast oats and a dollop of Greek yoghurt on top.  Will keep in the fridge for a couple of days in an airtight container after which you can reheat them on the stove or microwave.

Serves: 4

6 Responses leave one →
  1. Emma, I’m so glad to be posting and visiting again, and will be staying ‘on board’ for the next five years hopefully. The first five years just flew by so quickly!

    I love the clever and most delicious addition of the dry figs to your stewed apples, and the fresh ginger certainly gives it the perfect spice compared to the powdered one. Your photos are always superb, and I will be browsing through all the ones I’ve missed!

  2. Yum! When I first read the title I though, oh burnt things, I can do that without even trying, then I felt so happy to hear how you decided on ‘burnt’ yourself!! Genius! A Phoenix from the ashes! (I tried to ‘roast’ some pine nuts for a salad the other night and charcoaled a good 3 batches!! GAH, what is that? $87? 😂)

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