Figs and greengages

Our extensive garden at Greenacre House is producing a good fruit crop this year! Today we had a wonderful fruit crumble to complete our roast dinner, made from fresh figs and greengages from the garden. Figs are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. They are a wonderful source of potassium and have many health benefits but above all they taste delicious!! Greengages too are a sweet little fruit, with just enough tang to make the crumble zing. To make the crumble, I soaked the fig halves in a little port and a sprinkling of sugar for half an hour, then added the stoned greengages. I topped that with a crumble mixture made from plain flour, oats, chopped almonds, melted butter and a small amount of vanilla. Delicious!! We ate it with custard and crime fraiche – just right on the day when the remnants of Hurricane Bertha hit Suffolk!

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