Kiwi, Fig, & Walnut Jam with Honey Mascarpone

 

 

When Zespri asked if I wanted another shipment of kiwi's this year, I couldn't have said oh-my-God-yes-please-now-hurry-I've-been-waiting-8-months-to-see-them-back-in-the-stores-can't-you-grow-them-quicker any faster. You may remember I took part in the Zespri Challenge last year.  I had to eat two kiwi's a day for two weeks and blog about my experience as well as share recipes of how I was able to incorporate them into my diet. It was heaven.   Especially considering I was pregnant and living off spicy Indian takeout and IHOP.  

 

And I'll be honest, kiwi's aren't the easiest fruit to bake with.  Sure you can slice them up over a tart and voile, dessert is served, but I strive to be innovative.  There are a million and one fruit tart recipes out there; and you're not here for that.  Here's what I came up with last year:

 

Kiwi, Mint, & Lime Sorbet with Raspberry Sauce in a Sugar Cookie Cup

 

Malibu Rum Glazed Kiwi & Coconut Cake

 

 

White Chocolate, Mixed Berry, and Kiwi Cobbler

 

Although Zespri isn't holding the challenge again this year, I'm still happy to spread the word about how nutrient dense kiwi's are.  It's always a gift from the Gods when something is this sweet and delicious, but also so incredibly good for you too.

• One Zespri Kiwi can provide you with your daily requirement of Vitamin C, helping contribute to the normal function of the immune system.
• Zespri Kiwi's are an excellent source of fiber, potassium, and folate (kiwi's are one of the few foods that actually contain folate)
• Eating two Zespri kiwis (I just did by the way I couldn't stand it, they're just so juicy and sweet.  I literally ate kiwis instead of a cookie...I girl-scout swear) has shown to reduce the amount of oxidative damage to the cells of the body and improve the repair of damaged DNA caused by free radicals and oxidative stress.  I wonder how it works on wrinkles?  Forget eye cream, I'm switchin' to Zespri!   

 

So, you may be wondering, what the heck, fig and kiwi? Let me explain...

 

My mother-in-law sends us army sized portions of Fig Jam (home-made with Lebanese figs only) whenever figs are in season.  It's a very typical Lebanese spread because they grow everywhere.  Lebanese figs must be like the American version of squash, tomatoes, or peaches.  When they grow...they grow...in abundance.  I'm talking like Costco-quantity-what-the-heck-am-I-going-to-do-with-20-pounds-of-figs.  And although my MIL and I may not speak the same language, there is one thing that we do understand, and that is I love fig jam and she wants as many photos of her grandkids that I'm able to send.  So, we happily swap.

I almost felt bad straying from the traditional Lebanese recipe for fig jam, but then again Pastry School Diaries is all about putting a modern twist on the classics, so fig and kiwi it is.

Have you tried SunGold's yet?  Let me tell you they're unlike any fruit you've ever tasted.  First, they're more yellowish and not quite as green as traditional kiwis:

SunGold's are somewhat less tart than a green kiwi and have a mild tropical/pineapple flavor.  The flesh of the fruit is extremely soft and waaaaaay more juicy than a regular green.  The skin is also thinner and very easy to peel.  Seriously it can do wrong. 

Kiwi, Fig, & Walnut Jam with Honey Mascarpone
makes about two cups of jam

*apologizes to my US readers, this recipe is in metric.  The original recipe I adapted was written in grams/ml.  But hey, it's fun to measure with a scale sometimes...recipes are sooooo much more accurate this way...us and our silly cups. 

Ingredients:
200 grams dried figs, sliced into strips (discard the stems)
250 ml water
75 grams sugar
6 SunGold Zespri Kiwis, peeled and cut into chunks
120 grams walnuts, toasted
20 grams sesame seeds

mascarpone for spreading
honey for drizzling
toasted baguette

Directions:

*If you have a kiwi spoon like the one seen here, scoop out the flesh of the kiwi over a bowl to catch the juice (which will be used in addition to the kiwi).  If you don't have a magical kiwi spoon don't fret; cut your kiwi's in half and use a small spoon, slipping it between the fruit and skin.  Slowly work your way around the perimeter to release the fruit.  Make sure to do this over a bowl, catching the extra juice that will be used along with the kiwi.

Combine the figs, water, and sugar in a medium sized stock pot.  Bring mixture to a boil over medium heat.

 

Cover pot and reduce heat to low and continue to simmer until figs begin to soften, about 10 minutes. Stir often so the mixture won't burn.

 

Remove lid and add the chopped kiwi and extra juice, stir to combine.  Continue to simmer, uncovered about 5 minutes, stirring often.

Add the chopped walnuts and sesame seeds; stir to combine.  Cover lid with pot and simmer for 30 minutes, stirring often to avoid the jam sticking to the bottom. 

 

Remove lid and cook for an additional 10 minutes or until all moisture has evaporated and mixture is thick.

Remove jam from heat and allow to cool.  Store in an airlight container in the refigerator for up to two weeks.

To serve, brush sliced baguette with olive oil and toast on grill. 

Combine about a quarter of a cup of mascarpone with a tablespoon of honey, stir to combine.

Slather the sweetened mascarpone over the toasted baguette and top with a dollop of jam.  Serve immediately.

recipe adapted from Fig & Walnut

Raspberry & Dark Chocolate Chunk Scones





 

The first scone I had ever tried in my life was one of those maple oat scones from Starbucks.  I know very traditional, right?  They are so completely laden with sugar, have the taste of a donut, and the texture of a doorstop.

 

I believe scones are a British classic that should be enjoyed as intended.  Plain, buttery, and soft in texture, loaded with clotted cream and jam, khalas (Arabic for 'and that's it' typically used about 5 times in any given sentence)  Anything else would be like the brits making a tofu version of fish and chips...it's just not something to mess with. 

 

With that said I took a classic scone recipe and added raspberries and dark chocolate chunks.  What can I say, I am a Starbucks girl at heart.

 

You can easily leave these two ingredients out and have yourself a lovely, plain scone which would be totally fine.  But in my house they'd end up getting pushed to the back of the fridge behind the cocktail olives and would camp out there for years.  I had to fussy them up, I couldn't help it.

 

For my British friends and readers, if you have a family recipe or one that you think would top this, please send and I will post.  I'd love to hear your variations and advice for making the perfect scone.  Mine turned out a bit flat and dense...maybe I rolled the dough too thin?  Or maybe it's better to use self-raising flour?  Please help this poor Yank.

 

Raspberry & Dark Chocolate Chunk Scones

makes about eight 4" scones

printable version

 

Ingredients:

 

200 grams all-purpose flour, plus more for dusting

1 1/2 teaspoons baking powder

2 1/2 tablespoons white sugar

1/2 teaspoon salt

60 grams cold butter, cut into cubes

140-150 ml buttermilk (I used 150 ml and the dough was extremely sticky, next time I would start with 140 ml and add additional if needed)

3/4 cup frozen raspberries

1/2 cup chopped dark chocolate (chocolate chips would be fine also)

For brushing, 1 egg yolk and 1 tablespoon milk

Serve with clotted cream (thank you Zoe) and raspberry jam

 

*this is the FIRST recipe I've ever shared in metric.  I also worked in metric when preparing the scones and WOW it really is more convenient than our US measuring system (cups, ounces) so long as you have a kitchen scale.  The accuracy far supersedes our little cup system.  By measuring by weight and not volume, you are guaranteed precise measurements every time. 

 

Directions:

 

Preheat oven to 220 degrees C (425 F) and line a baking sheet with waxed paper.

 

In the bowl of a food processor, add the flour, baking powder, sugar, and salt.  Pulse for a few seconds to combine.  Add the cubes of cold butter.

 

 

Pulse the food processor a few times to incorporate the cubes of butter.  The consistency should be grainy and the remaining lumps of butter should be smaller than a pea.

 

Transfer mixture to a medium sized bowl and add the raspberries and chocolate.

 

Mix to combine.

 

Add the milk and combine with a wooden spoon.  If you find your mixture is too wet, slowly add more flour, no more than 1 tablespoon at a time.

 

Transfer dough to a well floured surface and knead quickly, about 3 to 4 times.  Do not over work the dough or the scones will become chewy after baking.  Pat into a round disc, about 3cm high (1.25") 

 

Using a cookie cutter, cut out scones and transfer to the baking sheet.  Re-roll the remaining dough and cut out additional scones.  I didn't have a round cookie cutter so I used this metal wine glass...did the trick!

 

Lightly beat the egg yolk and milk together and brush the tops of the scones.  Bake for 13-15 minutes or until lightly golden brown.  Move baking sheet to a wire rack to cool.

 

Serve warm with the clotted cream and jam.  Also try to share, I know it's difficult.

 

Enjoy!

 

Recipe slighty adapted from Delicious Days