Every once in awhile I find a product I'm excited about, one that opens up new ways of preparing old favorites and recipes I've been uninspired to try in the past. Several weeks ago Sundance Lavender Farm was my neighbor at my farmers market. I love the fragrance of lavender but I've never been fond of the flavor in cooking so turned down offers to try the assortment of jams that was being sampled that day. My neighbor and I chatted throughout the morning and discovered we share the same last name and that prompted more conversation and encouragement to at least sample their product line. I expected a harsh, flowery taste, but instead discovered the most delicate perfumy lavender flavors infused in wonderful fruit jams: Pear-Fig, Peach, and Raspberry-Chipotle to name several.
I used Sundance Lavender Farms Peach Jam to glaze the peach tart I made earlier in the week and chose a jar of Pear-Fig Jam for the box of figs that I had already added to my shopping basket. I used the jam, thinned with a bit of vodka, to glaze my favorite recipe for figs. This is an easy appetizer and the combined flavors are really something special.
I cut my ripe figs in half lengthwise, topped each half with a bit of chevre and wrapped it in a slice of prosciutto. Secure with a toothpick or short skewer. These are delicate little bundles so I grilled them briefly using my grill pan on the stove rather than my large outdoor grill. Medium heat will produce nice little grill marks in about 1-1/2 minutes per side. Glaze the figs with a mixture of warmed pear-fig jam (1/4 cup jam and 2 tablespoons vodka or rum) and serve warm with toasted baguette slices.
I hope you will pay a visit to Sundance Lavender Farm's web site and see for yourself all the lavender products they offer. You can order online so you won't have to drive all the way to Oregon to get these wonderful jams. I'm including jars of their luscious jams in my holiday baskets this Christmas. I'm addicted to the peach on a warm biscuit.
I love all your recipes. My daughter is trying to talk me into becoming a vegan, with her. Eeeek. How can I forgo all these goodies?
ReplyDeleteThat does sound delicious, Cathy, and that jam sounds amazing! I love how you used it.
ReplyDeleteI will have to try the jam. Love your appetizers, but it is very difficult to find figs in our produce section in Florida.
ReplyDeleteThe jam looks so wonderful as well as the skewered figs Cathy..Yum!!
ReplyDeleteWhat I wouldn't give to be on your Christmas list ;) This sounds perfect...and I love figs, chevre & prosciutto, so...what a mouthwatering combo!
ReplyDeleteOh la la!! I picked up a fig jam at Henry's recently, and served it with brie on crackers for a wonderful little appy!!! Yours looks more elegant and I will try it soon. My neighbor has a beautiful fig tree too!!
ReplyDeleteI usually serve a sour cherry preserve with brie, but the Pear Fig would prob be great!
ReplyDeleteThe only figs I have ever had are the dried kind, never fresh..I must try it!
They look delicious, and you are so right... a nice change for an appy!
Cathy, I've never been a fan of "floral" flavours either. But after reading your entry and looking at your gorgeous photos I just might be tempted to give something lavender flavoured another chance. Your figs and prosciutto have my mouth watering.
ReplyDeleteCathy, these look special. I'll have to find a lavender flavored jam and give these a try.
ReplyDeleteI really need to try fresh figs - I haven't yet. The lavender jam sound really tasty.
ReplyDeleteI love figs this way. Yummy!
ReplyDeleteLast fall I made ginger pear jam. It was really good too! I am thinking of making it again.
OH wow, does that look good! You know, I'm so embarrassed to admit this, but I don't know how to eat figs! My neighbor has a fig tree and she's told me for years to feel free to take what I want ... but I have no clue how to eat them. Do you peel them? Do you scoop out the flesh? Do you eat everything, peel and all? I've had fig in things, like pastries, but never the actual fruit! Help!
ReplyDeleteI am not a fig person, but these little bundles are beautiful and so mouthwatering! Yum! I'd eat a couple of those! Very lovely!
ReplyDeletehay hay, I just may have to try a fig recipe whenever my fig tree has more than just a few figs, It's looking much better this year, although i almost lost it to the fire-ants, I neglected dusting that bed of ants and didn't realize how devastating it could be to a young fig tree, I never was a big fig jam person though i picked many when i lived at home, but i love the trees, so I've planted a couple from rootings from my Mothers house.
ReplyDeleteseeya,
Lynn
the best is yet to come
Those look fabulous...I do something similar but have the grilled figs stuffed with goat cheese and wrapped in prosciutto atop a cool salad of baby greens...
ReplyDeleteI must try yours...they are making me hungry right this minute!
Gorgeous!
Those figs are huge. They are much bigger than the ones my tree produced this year. Recipe looks awesome.
ReplyDeleteRamona
what a fun treat. it's sad to admit this, but i have never tried fig! i need to get on that!
ReplyDeleteI am incredibly jealous of your fresh figs. Seriously. I NEED some!!
ReplyDeleteI need to try figs again. I have seen some pretty ones this week and this looks like a wonderful recipe. The proscuitto makes a great combination with the fruit and cheese and jam.
ReplyDeleteI have found a lot of variety in the flavor and intensity of different lavenders. Hidcote adds a nice color and flavor to lemonade but I have used other lavender varieties that really tasted like perfume. Introducing the flavor in the jam sounds like a great way to feel confident about the outcome.