A seasonal explosion of fruit is occurring right under our nose here in the south and many southerners have no idea. A true culinary delight comes every year during the summer months here in the south. A fruit that is so unique and mysterious most people have no clue what to do with this succulent gem. For years I have looked forward to this time of year to play with this inverted flower of a fruit, yes I am referring to the luscious fig. The fig takes me to a far away place of wonder and enjoyment, when tearing one open and peering into its heart, it seems somewhat of a fireworks display. The reds, purples, yellows, and greens really seem to be from another place far from the south, however this is not the case, it can be found right in our own back yards.

Now that it’s that time of year we must ask ourselves what to do with this wonderful little gift from nature. Most of us who do know about the fig will say to make a jam out of it, as good as this is it not the only application for the fig. Truth be told this fruit can be used in savory to sweet dishes, sauces to condiments, and much more. An endless array of applications and techniques can be applied to the fig to insure an outstanding outcome. The representation of the natural beauty and flavor of the fig are my intentions when I prepare it in any dish. In other words, I let the fig be a fig and represent itself with only a slight manipulation by my hand. When nature produces something so perfect it doesn’t need some hotshot chef to come along and mess it up, it can stand-alone and should be treated with respect.
Here is a recipe that I have prepared and would like to share with you all that is dear to my heart and I’m sure you will enjoy it this summer as I will and have in the past. There are three parts to this dish, after each component is made you will then layer them on top of each other in a champagne flute. If you want to take the easy way out you can stop by Restaurant Tyler and try it with none of the hassle.

Local Fig and “West Point” Pecan Parfait

Crème Layer: yield = 8 parfait
24oz cream cheese (room temp.)
8oz brown sugar
1c sour cream
1T pure vanilla extract
Pinch salt

Combine all ingredients in mixer and blend with paddle attachment

Candied Pecans:
1T Canola oil
2c Local Pecans
4oz Maple syrup
Pinch salt

Heat oil and add pecans, toast until golden brown. Add syrup and salt, toss and chill.



Fig Sauce:
½ bottle Muscadine wine
20ea mission figs (small)
8oz brown sugar
1# butter (unsalted)

Reduce Muscadine wine by half with brown sugar, add figs and cook for 2 minutes, add butter and cut off heat, stir until butter melt, chill.

Preparation:
In champagne flute layer crème, the pecans, then and fig sauce, repeat this process once more. Garnish with fresh mint.

Enjoy,

Chef Ty Thames