Tag Archives: figs

Italian Fig Syrup

Look what I found on my fig tree this week?  The house we moved into last Christmas has a wonderful fig tree with big, broad pretty green leaves in our side yard.   The leaves are gorgeous.   I now realize how seductive Eve must have looked while wearing these as her only daily attire.  The tree is bursting with so many figs I can barely get to them before the birds take a bite out of each one and move on to the next.

Today I harvested as many as I could find and created this delectable Italian Fig Syrup.  It’s fabulous straight out of the jar, or top some on Brie, Marscapone or Goat Cheese for a quick appetizer.  It makes a lovely dessert drizzled over vanilla bean ice cream (homemade or store-bought) too.

RECIPE:

30 Figs

White Sugar (About 2 cups)

2 T. Lemon Juice

Brandy

Wash the figs well and trim off stems.  Cut  figs in half if large.  Place figs and lemon juice in a saucepan and add enough sugar to almost cover the figs.   Cook over low heat for 45-60 minutes.  The sugar will turn to a lemon infused syrup.

Once cooked and cooled, place in a jar and add enough brandy to come to the top of the jar covering all of the figs and syrup.

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Filed under Appetizers, Dessert, Food, Holiday, Sauces

Fabulous Balsamic Fig Jam Perfect for Every Meal

Photo by Debbie J. Elder

During this week’s visit to the Santa Barbara Farmer’s Market, I found a vendor displaying a handful of small boxes of luscious California figs.  Being one of the earliest arrivals, and at $5.00 for a box of about ten, I was thrilled to be able to add them to my shopping bag. When I returned home, I created this fabulous Balsamic Fig Jam that is a perfect accompaniment for all types of meals.  Top it on toasted bread for a morning breakfast treat.  Serve it as an appetizer, along with a selection of cheeses, such as blue cheese, goat cheese, and/or Manchego, a hard, salty cheese from Spain. I like this jam topped over warm baked French Brie for another delicious cheese option. Or, make a tasty glaze for roasted pork loin or grilled pork chops.  As a dessert finale, the jam can be warmed up and drizzled over homemade, or store bought, vanilla ice cream.  It keeps very nicely for a week, or two, in the refrigerator.  And, if you are feeling generous, make a larger batch, preserve and give it away as gifts to your closest friends.

Photo by Debbie J. Elder

Balsamic Fig Jam

10 fresh California fresh figs, quartered

1/2 c. Orange Blossom Honey (or more, depending upon the sweetness of the figs)

3/4 c. Pinot Noir, or other red wine

1/8 c. Balsamic vinegar

Juice from one-half fresh lemon

2 T. lemon zest

1/2 t. cardamom, or 2 whole seeds

1 T. fresh ginger, grated

1/4 t. ground cinnamon

1/4 t. vanilla

Dash of nutmeg

Combine all ingredients in a saucepan on medium heat and stir together.  Continue to stir mixture occasionally and mash larger pieces of fruit as it cooks.  When mixture comes to a boil, lower heat and simmer for 45 minutes to 1 hour, or until mixture is thickened to desired consistency.

Place in storage jars, allow to cool, and refrigerate.  Serve at room temperature.  Enjoy!

Photo by Debbie J. Elder

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Filed under Farmers Market, Food, Recipes