The fig-tree putteth forth her green figs …

The fig-tree putteth forth her green figs, and the vines with the tender grape give a good smell. Arise, my love, my fair one, and come away.

Song of Solomon 2:13

It is Autumn, and the season has nature in its grip. Leaves change from a subtle green to various shades of yellow, orange and to various shades of deep red.

With this time of year comes the harvest of figs, as documented on one of my last blogs.

Our neighbor brought some fig jam the other day. It is one of those seasonal treats, like no other.

Here is a recipe if you would like to have some for your self:


Fig Jam

1 kg fresh figs

3/4 kg sugar

200 ml water

juice of half lemon

100 g walnuts cut into quarters

1 tablespoon roasted sesame seeds

a pinch of ground anise seeds

– wash the figs

– cut them into quarters and place into large mixing bowl

– add the sugar and let sit for couple of hours

– place into sauce pan and start heating until juice appears (approx 5 min)

– increase the heat and boil for another 3 minutes

– add the water and and lemon juice and boil until figs become tender and the liquid is absorbed (half an hour or so)

– add the walnuts, sesame seeds and ground anise

– simmer for another 5 min

– remove from heat and let cool

Enjoy with your favorite kind of bread, maybe even some butter with it, or just a a biscuit. OR, with CHOCOLATE CAKE ….


Published by ChefThomas

… born in Upper Austria’s Wels, I have done most of my growing up in Vienna. Only by sheer accident did I fall into the trade of Pâtissier. After a short apprentice ship at a Viennese Bakery, I was accepted for apprentice ship, at "K.u.K. Hofzuckerbäcker Demel’s Söhne", one of the oldest patisseries in Vienna. Learning the trade from the very basics, as the Emperor two Centuries ago would have expected from a "Pâtissier to the Royal and Imperial Court" (That is what the older Pâtissier still calls himself). I soon took to travel the world. From patisseries in America, to hotels in the Far East, Africa and the Middle East, did I accumulate a wealth of experience, ranging from bakeries to first class restaurants in major hotels to banquets for Presidents, Sultans and Heads of States and other famous, infamous and not so famous people. But the true excitement for me is in the "Viennese Café". Not just as an occupation, but as an institution in it own right.

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