Home At Last! with Patty Gironda

    I created a syrup of Black Mission Figs (3 pints) by covering the figs with sparkling white grape juice and adding about a cup of chopped Mamey Fruit. I added 1/4 cup of sugar, a pinch of salt and 1 tbsp of very good vanilla. I cooked the fruit until the liquid was a beautiful burgundy color and strained off the first batch of syrup. I added another 1/4 cup of white grape juice and 2 tbsp of grenadine syrup and allowed the fruit to cook for another ten minutes. I put the fruit into a strainer fitted inside another strainer. I mashed the fruit with the back of a spoon through the strainer, allowing the liquid to flow from the fruit into a large bowl. Out of the three pints of figs and cup of Mamey fruit I extracted 4 cups of syrup. For the Protein Shake: 1 large skinned peach, chopped 1 small blueberry yogurt 1/2 cup 2 percent milk 2 tbsp Fig and Mamey syrup 3 scoops of Vanilla Soy Protein Powder 1 cup of ice Blend ingredients until smooth. Serves 2

      Just like the conquistidors and early adventurers arriving in the New World I have stumbled upon the Mamey Fruit,(pronounced ma-Mey), the national fruit of Cuba. Silken like soft pudding, the fruit has a complex layer of flavors, reminiscent of mango and figs. (Some say apricots but I tasted figs.) I have two plans for my Mamey fruit. The sauce (pictured here)will top a grilled Grouper Sandwich. I paired the Mamey with ripe banana, unsweetened coconut cream, fresh chives, hot chili oil, mayo and wasabi. The second recipe will be a conserve of Black Mission Figs and Mamey Fruit for grilled breakfast breads and cheese!