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Dave Chesney from White Rock suggests slicing ripe figs in half, adding a piece of Fontina cheese and wrapping with a slice of prosciutto ham. To freeze them he first dips the figs in concentrated orange juice.

Dave Cohen from Vancouver uses a dollop of marscapone, a drizzle of honey and a couple of mint leaves on a half fig.

Ernie Sketchley from Saanich dries figs in his dehydrator after cutting them in eights or quarters. With the drier Brown Turkey figs he drizzles on some honey, adds a few pecans and bakes for ten minutes then serves with cream cheese.

Joy Craddock from Gibsons made a fig paste to use in place of dates in date squares.

Charles Goodman from North Saanich sent a recipe for fig wine which I will email to anyone who requests a copy by sending an email to the show.

Here is the recipe from Vicki Grealy


  • 2 cups diced fresh figs
  • 1large orange seeded, peeled, diced
  • 1 tsp grated orange peel
  • 1 1/2 cups of sugar
  • 3 Tbsp lemon juice
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp cinnamon


Place ingredients in (8-cup) PYREX glass measuring jug, let sit for 30 minutes.

Microwave on high 5 minutes.   Stop and stir.    Continue cooking and stirring for further 10 minutes or so till mixture becomes viscous.  To test for 'done-ness'- dip spoon in mixture: jam should not run off spoon!  If it firms up a bit as it drips, it's done.  Mixture should be around the 2-cup measure line when ready.

Preserve should keep in fridge for one month (or longer) when put in clean glass jars.  If you plan to store in pantry, use sterilized jars (heat jars in oven at 200°F for 10 minutes).

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