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It's fig season and Chef Bruce Wood from Bruce's Kitchen on Salt Spring Island has some great suggestions for using these luscious fruits.

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                                      Chef Bruce's Fig Recipes

Black olive and fig tapenade

This is a great condiment to have on hand in the kitchen. It can be used for many things, slipped under the skin of a chicken before roasting it is amazing. It will keep in the fridge for up to ten days, covered. I like a mix of Moroccan dry cured, kalamata & green olives.


1 cup black olives, pitted

10 dried figs, soaked in 1/4cup hot red wine

6 fresh figs

pinch dried chilli flakes

2 anchovy fillets

2 branches fresh rosemary, leaves only

2 tbsp. Capers

2 garlic cloves, peeled

extra virgin olive oil

sea salt and freshly milled black pepper to taste

Place all ingredients in a food processor and pulse until just combined.  Remove to a clean container and refrigerate.


Italian mustard fruits


Serving a sweet and sour condiment like this mustard fruits with foie gras helps to balance the richness of the terrine. I like to make extra and place them in jars. They are great to have on hand for any cold meats. You can add 6 fresh figs, diced to this recipe in season.


two cup dried cranberries

two cup dried apricots, quartered

two cup dried figs, quartered

two cup raisins

8 fresh pears, peeled and cut in 1/2inch dice

4 cup dry red wine

2 cup red wine vinegar

3 cups white sugar

1/3 cup mustard powder

1 tsp. dried chili flakes

1 cup whole mustard seeds


            Place all the fruits in a bowl and reserve. In a heavy bottomed pot stir together the wine, vinegar, sugar, and spices and bring to a boil. Simmer hard for 5 minutes and remove from the heat. Pour the hot syrup over the fruit. Cool and refrigerate and let steep for 24 hours.

            Pour the cooled fruit into clean jars and keep refrigerated.

Pan seared filet mignon with a fig and port glaze

 I am not generally a big fan of filet mignon. It doesn't have enough fat to give it a great flavour and I find that it really only reflects whatever sauce it is served with. However for a special occasion it makes a nice presentation and when served with the right sauce can be a bit of a treat.


4 x 6 oz. filet mignon

3 branches fresh rosemary

3 garlic cloves, peeled

2 tbsp. unsalted butter

1 tbsp. vegetable oil

1 shallot, minced

6 dried figs, cut in quarters

4 oz. port

4 oz. good quality beef stock

Sea salt & freshly milled black pepper to taste

4 fresh figs

4 ounces Moonstruck Beddis bleu cheese


Pre heat the oven to 75 degrees.

Cut the figs in four almost all the way through but leaving the bottom end intact. Place a piece of blew cheese in each fig close the fig around the fig. Warm in the oven until the cheese is just staring to melt. Remove from the oven and keep warm.

Heat a heavy-bottomed saucepan until hot and add the butter and vegetable oil. Add the rosemary and garlic and cook until the garlic is well browned remove the garlic and rosemary and add the steaks to the pan. Cook the steaks on one side until well browned approx. 3-4 minutes, flip the steaks and cook for a further 4 minutes for medium rare. Remove the steaks from the pan and place on a clean plate, loosely cover with foil and keep warm while you prepare the sauce.

Add the shallots and figs to the pan and stir well, add the port and reduce the liquid by one third, add the stock and reduce by two thirds. Season the sauce to taste and add any juices from the plate the steaks were resting on. Place the steaks on a warmed dinner plate and spoon the sauce over the steaks. Serve each steak with a fresh fig.

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