I nearly knocked a lady over in the produce section the other day when I saw a display of fresh figs and made an abrupt U-turn with my cart.
If you’re not a fig fan you probably don’t know that they only show up twice a year, and for a very short time at that. I didn’t even have a plan when I started picking up packages of this sweet fruit. I just knew that there was a possibility they’d be gone if I came back later in the week.*
About an hour later, I had a batch of this yummy Fig Spread that has {so far} perked up my morning toast, and made a delicious base for a Pear & Fig & Caramelized Onion Flatbread.
Canning frightens me {I’ll shoot a Glock 9mm at a gun range, but won’t try to “put up” food in my own kitchen…???}. But one look at the fig display and I started thinking about buying Ball jars in bulk and canning Fig Preserves for all my friends. I even went online to the University of Minnesota’s Extension Office to learn how to can, but after reading warnings about delivering clostridium botulinum {a.k.a. botulism} along with these homemade goodies, I decided to stick with my more comfortable “eat it or freeze it” method of preservation.
A pound of Black Mission Figs, a little water, honey, balsamic vinegar and a pinch of salt came together to make a delicious spread in less than 30 minutes.
- 1 pound fresh figs, stemmed and chopped
- ½ cup water
- 1 Tbs. balsamic vinegar
- 1 tsp. honey
- 1 tsp. kosher salt
- Place chopped figs in medium saucepan and add water. Bring to a boil and cook, stirring, until figs are broken down. About 10 minutes.
- Cool slightly, then puree the mixture {using an immersion or regular blender}, then return to saucepan.
- Add vinegar, honey and salt. Cook mixture on low, stirring frequently, for an additional 10 minutes. Taste and adjust seasonings.
* I was surprised and excited to see fresh figs in 2-pound packages at Costco this past week!
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