Sunday, October 2, 2011

Two boozy fig jams

Serving suggestions: stir into mostly-churned vanilla ice cream; fill fig newtons; spread in sandwiches with sliced roasted beets, cheddar or chevre, and a grind of pepper.

Drambuie fig jam:
1 lb black mission figs
1/4 c honey
1/4 c Drambuie
1 t Meyer lemon juice

mulled fig jam:
1 lb black mission figs
3 T honey
3 T port
1/2 stick cinnamon
2 cardamom pods
3 pieces preserved lemon peel
1 t Meyer lemon juice
pinch salt

for either:
Trim off the fig stems, and cut the fruit into 8ths. Put everything in a saucepan and cook over low heat for at least half an hour, stirring occasionally, until reduced to 1.5 cups or less. Remove the cinnamon stick and cardamom pods, if using (but not the lemon peels). Grind in the food processor until the fig skins are chopped up, then put in the fridge until you want to use it.

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