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Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

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We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

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Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

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Strawberries and cream semifreddo


Okay, the smashed strawberry syrup might seem like overkill, but when strawberries are this good, it seems a waste not to have a strawberry double-whammy. You'll need to begin this recipe a day ahead.

You'll need

250 gm strawberries (about 1 punnet), hulled and finely chopped 30 ml brandy or strawberry liqueur 2 tbsp liquid glucose 1 tbsp lemon juice 420 gm caster sugar 9 egg yolks 1 vanilla bean, scraped seeds only 600 ml thickened cream 375 gm crème fraîche   Smashed strawberry syrup 250 gm strawberries (about 1 punnet), hulled and coarsely chopped 30 ml strawberry liqueur or brandy 1 lemon, juice and thinly peeled rind only 220 gm (1 cup) caster sugar

Method

  • 01
  • Combine strawberries, brandy or liqueur, glucose, lemon juice and 90gm sugar in a small saucepan over medium heat and stir to dissolve, simmer until reduced by half (8-10 minutes), then refrigerate until cool (1 hour), set aside.
  • 02
  • Whisk yolks, vanilla seeds and remaining sugar in a heatproof bowl over a saucepan of simmering water until thick and pale (4-5 minutes), then transfer to an electric mixer, whisk until cool (2-3 minutes) andset aside.
  • 03
  • Whisk cream and crème fraîche together in a bowl until soft peaks form, then fold in cooled yolk mixture. Spoon into a 2 litre- capacity container, adding cooled strawberry mixture as you go, swirling to form a ripple effect. Freeze until firm (6 hours-overnight), then cover with plastic wrap and freeze until required. Makes about 2 litres.
  • 04
  • For smashed strawberry syrup, coarsely crush strawberries, liqueur or brandy and lemon juice together in a bowl with a fork, set aside. Combine sugar, lemon rind and 250ml water in a small saucepan and stir over medium until sugar dissolves. Bring to the boil, simmer until mixture is syrupy and rind is translucent (15-20 minutes), then add to strawberry mixture and refrigerate until chilled (30-40 minutes). Serve scoops of strawberries and cream semifreddo drizzled with smashed strawberry syrup.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Nov 2009

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