Figs for Stimulating Your Desire
Eat More Figs for a Healthier Sex Life!
The fig tree is the symbol of abundance, fertility, and sweetness. It has been held sacred in all countries of Southwestern Asia, and in Egypt, Greece, and Italy. The fruit is thought to be the first known food dating back to 9400-9200 BC.
Figs were a favorite of Cleopatra's. Pliny, the Roman writer said, “Figs are restorative. They increase the strength of young people, preserve the elderly in better health and make them look younger with fewer wrinkles.” That's enough to have me diving in for some more of this delicious fruit!
This fruit has also been mentioned in almost every religion genre’ from the Bible to the Quran and considered to be one of the foods that will be found in paradise. It's the most mentioned fruit in the Bible from Genesis onward. They are used in Pagan offerings to the Gods and Goddesses in fertility, love, and abundance spellwork.
Rich in iron, figs are a great natural energy booster. they also contain more calcium, and more potassium than many other common fruits. Dried figs contain an impressive 250mg of calcium per 100g, compared to whole milk with only 118mg. They will give you natural energy boosting benefits that will play out very well for a night of romance.
Nothing is a more powerful erotic act than a man breaking open a fig and eating it in front of his lover. Better yet, break open a fig and feed each other. The dense, sweet flesh, coupled with their unique crunchy seed, and creamy texture is pure decadence to savor.
Figs go well in baked goods, with meat, poultry, fish, vegetables and other fruits. Serve Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce for a sensual entrée, or try this scrumptious Moist Fig Cake for a tantalizing dessert.
Roasted Pork Tenderloin with Balsamic Fresh Fig Sauce
2 Pork Tenderloins
Virgin Olive Oil
Salt and Freshly Ground Pepper to Taste
2 Tablespoons Butter
3/4 Cups Diced Red Onion
6 Tablspoons Balsamic Vinegar
2 Cups Chicken Stock
1 Tablespoon Fresh Thyme
16 Fresh Figs, cut in wedges
Preheat oven to 400 degrees. Heat a large, ovenproof saute pan to medium high and drizzle with olive oil. Rinse tenderloins and rub with olive oil. Sprinkle with salt, pepper, and sage. Brown tenderloins on all sides. Roast tenderloins in the oven for about 15 - 20 minutes or until the internal temperature reaches 135 degrees. Remove tenderloins from oven and tent with foil.
Add 1 tablespoon butter and the red onion in the same pan that the tenderloins were browned. Saute until softened and lightly browned. Add the balsamic vinegar and scrape up the bits off the bottom of the pan from the tenderloin. Cook for about 30 seconds. Add chicken stock and bring to a boil. Cook until the sauce reduces by half. Stir in remaining tablespoon of butter, thyme and about 3/4 of the figs and heat the sauce just through. Slice the tenderloin into thin medallions, top with the sauce and a few of the reserved figs.
Moist Fig Cake
2 Cups Flour
1 1/2 Cups packed Light Brown Sugar
2 teaspoons Baking Soda
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Ground Nutmeg
1/2 teaspoon Ground Allspice
1/2 Cup melted Butter
1/2 Cup Vegetable Oil
3 slightly beaten Eggs
1 Cup Buttermilk
2 teaspoons Almond Extract
1 cup Fig Preserves
1 Cup chopped Pecans
Heat oven to 325°. Spray a Bundt cake pan with baking spray. Combine flour, sugar, baking soda, salt, and spices in a large mixing bowl; add butter and oil and beat well. Add eggs and beat until well blended. Beat in buttermilk and vanilla. Stir in preserves and chopped pecans. Pour into the prepared baking pan; bake for 55 to 60 minutes.
When cake is done, allow to cool a bit and flip over onto a serving platter. Pour buttery Caramel sauce over the top for the perfect finishing touch.
1 Cup of sugar
6 Tablespoons Butter
1/2 Cup Heavy Whipping Cream
Heat sugar on moderately high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir vigorously. As soon as the sugar comes to a boil and becomes a dark amber in color, stop stirring and add the butter. Stir until butter is melted and remove pan from heat. Slowly add the cream, stirring constantly. Note than when you add the butter and the cream, the mixture will foam up considerably, that is normal. Continue to stir until the caramel sauce is smooth and then drizzle over Fig Cake. Serve immediately with your favorite coffee or other beverage.
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