Fig Paste
Description
Are you lucky enough to have a thriving Fig tree? Or do you know someone that just doesn’t know what to do with so many of these delectable fruits? Whether you’re trying to beat the birds or simply don’t know what to do with all those figs – particularly something that doesn’t require hours upon hours of prepping, cooking and jarring then this is definitely worth a try.
With very little preparation and almost no “hands on” time, this delicious condiment is not only great on a platter but also pairs well in savoury dishes.
Give our sugar free version a go with a little fennel infusion and indulge in the aromas that fill the kitchen as the figs cook down.
Ingredients
| 2 kilos of ripe figs |
| 2 cups water |
| 3 tsp. gluten free vegetarian gelatin powder |
| 1/2 lemon, juiced (approximately 3-4 tbsp.) |
| 2 tbsp. pure maple (optional) |
| 2 tbsp. fennel seed (optional) |
Directions
- 1
- Halve all the figs, removing any stalks as you go.
- 2
- Place the figs in a large pot and add water.
- 3
- Add the fennel and maple if using.
- 4
- Stir to combine the ingredients.
- 5
- Cover and cook on medium-low heat for 60 minutes, stirring occasionally.
- 6
- At 60 minutes, check to see the figs have broken down.
- 7
- Turn the stove off. While the figs sit in the hot pot, use a stick blender to puree the mixture.
- 8
- Add the lemon juice and scatter the gelatin powder over the mixture.
- 9
- Use the stick blender to blend the lemon and gelatin well into the mixture until there are no lumps or liquid sitting on top of the fig paste.
- 10
- Once blended, turn the stove back onto low, stirring for 1-2 minutes.
- 11
- Spoon mixture into jars or lined ramekins and refrigerate overnight.
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