Fig Vinaigrette

With all these figs, here is a good recipe if you have any left. 

Fig Vinaigrette:

1 small shallot, finely diced
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
Salt and pepper
1 teaspoon Dijon mustard
4 ripe figs, peeled and mashed
3 tablespoons olive oil

https://cooking.nytimes.com/recipes/1014977-fig-vinaigrette?grocerylist

Fig jam

Following a hint from my friends, Sophie and I went for a walk and found this enormous fig tree. There were figs all over the ground, and branches laden with fruit, so it seemed to be abandoned. We ate as much as we could and filled a bag in a matter of minutes.

The next day, Sophie chopped up a pot full and I put it on the stove with a bit of water to simmer for about 30 minutes.

I drained the extra water and saved it for a fig flavoured drink, then simmered the fruit a little longer adding some freshly squeezed orange juice and a spoon of honey.

Ready for tomorrow's breakfast. 

 We were visited by a couple of little birds and later on Sophie tried her hand and fishing.