COOK'S CORNER : FIGS MADE INTO PRESERVES.

Byline: Marge Powers

Helen Hanges of Valencia has misplaced a fig preserves recipe that appeared in a newspaper about a year or so ago. While searching our files and cookbooks, I found recipes for fig preserves, a great fig relish and fig jam. Hopefully, the preserve recipe is what Hanges had in mind.

One of the best ways to eat figs is out of hand, but you can also add fresh figs to sauteed and braised dishes during the last few minutes of cooking. Cooked figs will become juicier and more tender than when they are raw.

The Fig Preserves and the Fig Jam would be wonderful spread on freshly toasted bread or spooned over vanilla ice cream. The Fig Relish is a great impromptu sauce. It goes well with grilled swordfish or tuna, grilled or broiled chicken, pork, lamb or beef.

If you have an abundance of fresh figs, reward yourself with these creations.

FIG PRESERVES

1 pound finely cut unpeeled rhubarb, rinsed

1/4 pound chopped stemmed figs, rinsed

3 tablespoons lemon juice

1 pound sugar

In a large bowl, combine rhubarb, figs and lemon juice. Add sugar to cover. Let stand 24 hours in a cool place.

Transfer mixture to a heavy stainless steel pan. Bring to a boil, then simmer until thickened. Ladle hot mixture into hot jars and seal. Makes about 1 quart.

From ``Joy of Cooking'' by Irma S. Rombauer and Marion Rombauer Becker, Bobbs-Merrill Co.

GRILLED SWORDFISH WITH FIG RELISH

8 ounces fresh figs

1 tablespoon minced capers

Peel of 1 lemon, minced

Juice of 1 lemon

3 tablespoons olive oil

Salt and fresh black pepper to taste

1 large OR 2 smaller swordfish steaks, a total of 1 1/2 to 2 pounds (OR tuna)

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

Start a charcoal or wood fire or preheat gas grill or broiler. Fire should be moderately hot, and rack set about 4 inches from heat.

Gently rinse and stem figs. Chop figs into about 1/4-inch pieces, being sure to catch all juice.

Toss figs in a bowl with capers, lemon peel and juice, 2 tablespoons olive oil and salt and pepper. Set aside to cook fish.

Brush or rub fish with remaining oil. Season with salt and pepper. Grill fish, turning once, a total of 6 to 12 minutes. Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness desired.

Just before serving, add parsley and basil to fig relish; then taste and adjust seasonings as desired. Serve fish with fig relish spooned on top. Makes 4 servings.

FIG JAM

5 pounds figs

Water

6 cups sugar

1/4 cup lemon juice

To prepare figs, in a large bowl, completely cover figs with boiling water. Let stand 10 minutes. Drain, stem and chop figs. Measure 2 quarts chopped figs.

To prepare jam, combine figs, sugar and 3/4 cup water in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Remove from heat. Skim foam, if necessary.

Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust 2-piece caps. Process 15 minutes in a boiling-water canner. Makes about 5 pints.

From ``Ball Blue Book, Guide to Home Canning, Freezing & Dehydration,'' Alltrista Corp.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I would like the recipe for the apple crisp I remember being served at James Monroe High School (in the L.A. Unified School District) in the '60s. I have tried numerous recipes from cookbooks, but the taste is not the same. I am hoping some readers can help me.

- Kathy Poloski

Granada Hills