Fig Prosciutto Boursin Sandwich

This has been the summer of a thousand figs. Warm temperatures, little rain and few squirrels give me a bumper crop. I have eaten plump ones to my heart's content. Allowed family to fill as many containers as they want. Made several jars of jam. Given boxes to the neighbors. Let the starlings eat as many figs as they can peck. Ruefully I say that not much of a dent has been made. They still keep coming!

Today is a fig-centric sandwich experiment. I caramelize figs in olive oil. Bread is slathered with truffle flavored Boursin cheese. Topped with prosciutto and two types of basil, these sandwiches are a gooey, but irresistible. I could've trimmed the crusts, but the sandwich looks so enticing I take a huge bite as soon as I assemble them. Warm, melty, salty and fresh, I'll be making these beauties again very soon!

FIG PROSCIUTTO BOURSIN SANDWICH

Serves 2

12-15 Figs

1 teaspoon Olive Oil

8 slices of Sandwich Bread (white or brown)

Butter

Truffle Flavored Boursin Cheese

Prosciutto Slices

Fresh ground Black Pepper

Thai Basil

Italian Basil

Heat olive oil in a nonstick pan. 

Halve figs and place them cut side down in oil. 

Cook over medium heat for 5-8 minutes till the edges have caramelized.

Butter bread slices.

Slather one bread slice with a generous layer of Boursin. Use as much as or as little as you like!

Cover the boursin with prosciutto slices.

Arrange figs over prosciutto. 

Scatter Thai basil and Italian basil over figs. 

Season with freshly ground black pepper.

Cover with the other slice. 

Press down slightly. 

Cut into triangles with sharp knife and enjoy!

Shortcut Panchamrut

 Panchamrut was a staple condiment with meals on religious days in our family. My memory of it goes back almost fifty years, to my grandmother's small flat in Matunga. The L-shaped kitchen was a busy hive where forth came the special foods that graced the altar and table. That food was first offered up to the gods for their blessings after which we sat down a once-a-year repast. Gleaming silver thalis were plated in a certain fashion. Salt, green chutney and panchamrut were placed on the left. They were followed by a raita. At the bottom of the thali, was a mound of rice, blanketed in toor dal varan and ghee. The top of the thali had silver vatis filled with sambare and shrikhand or some kind of sweet. The right side of the thali had two or three types of spiced vegetables. Fried bhajias and pooris were piled in the center. This was a ceremonial meal in so many respects. The idea of extended family dining together, the excitement of enjoying this special blessed meal and the sharing of our food heritage has stayed with me over the years. My grandparents and parents are no more. Their gift to me are the enduring memories of our Pathare Prabhu culture and the seminal traditions that bind us together.

Panchamrut literally means five blessed fruits. Tamarind juice and jaggery are boiled together with spices and dry fruits like cashews and almonds. In keeping with my children's allergies, I substitute only dates and raisins. The shortcut comes from the sweet chutney I always have in my fridge. A few spices, a short boil and this sweet and sour gem enhances any meal you have.

I serve this as part of our Ganesh Chaturthi thali. Watching the family scrape the panchamrut down to the dregs brings tears and joy. A tradition lives on for the next generation to relish. 

PANCHAMRUT

Serves 6

3/4 cup Tamarind Chutney (store bought or homemade)

1 tablespoon Vegetable Oil

2 dried Red Chiles

1 tablespoon toasted Sesame Seeds

6-8 Dates

1/3 cup Golden Raisins

A pinch of Kosher Salt.

Chop dates into small chunks.

Pound sesame seeds roughly.

Heat oil in a deep saucepan.

Add red chile to hot oil.

Add dates and raisins to oil. 

Pour the chutney into oil and stir well. 

Add sesame seeds as well.

Add 3-4 tablespoons of water to loosen the chutney.

Season with a pinch of salt.

Place the saucepan on top of a simmer plate so the bottom doesn't scorch.

Cook over low heat till chutney thickens. It should not be rummy, but thick enough to spoon onto a plate. 

Cool and keep aside. 

Use at room temperature.

It will keep refrigerated for a week.