Committed to the Figs

Fig PasteYesterday we visited some friends of ours for an impromptu afternoon tea, that turned into dinner and a couple of glasses of wine.  They live on an amazing property in north Auckland and have several fruit trees including a large fig tree.  I was offered some figs, which I eagerly accepted because I’ve never eaten them (as far as I can remember) and was excited at the prospect of what I could do with them.

20150427_123217This morning we woke to horrendous weather…..high winds, heaving rain.  Not the kind of weather than you voluntarily go out in unless you want to make Fig Paste and don’t have all the ingredients!  I wasn’t confident that the figs would last until next weekend so action had to be taken…..out in the weather I went, to the supermarket.

The Fig Paste looks like it turned out great, but as they say the proof is in the tasting which I’m about to do with some yummy cheese!

Fig Paste

Ingredients

  • 3 pounds fresh figs, stemmed, cut into quarters
  • 2.5 cups red wine, such as Syrah
  • 2 cups Jam Setting sugar
  • 1/3 cup bottled lemon juice
  • Finely grated zest of 2 lemons (1 tablespoon)

Method

  1.  Place figs into a food processor and pulse until they are completely minced.
  2.  Place the figs into a saucepan with the wine, sugar and lemon juice/zest, and stir until the sugar dissolves and you are left with a clearer, deeper coloured mixture.
  3.  Allow to simmer over a low heat for 2-3 hours, stirring occasionally. When it starts to thicken do setting tests on a chilled saucer until the paste is set like jam.
  4.  Pour the fig paste into sterilized jars until they are 2mm from the rim.
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