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.


30 Figs

White Sugar (About 2 cups)

2 T. Lemon Juice


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



Filed under Farmers Market, Food, Recipes