Newton move over! There’s a new fig in town. Since the grocery store is the most exciting and safest of trips we can take during these times I highly suggest taking the time to explore the aisles. Slow your pace and observe. I challenge myself to find at least one item that is outside of my usual store runs. Something to spark an idea, a conversation, and an undeniable YUM! Tonight I put one of my store finds to the test and got figgy with it.
The flavor profile of a Dried Turkish Fig reminds me of apples, pears, honey and maple. Its sweet components amplifies the potential of any recipe. I wanted to build around that distinctive flavor without taking anything away from its natural integrity. I settled on using fresh ingredients to create a spicy jam. This recipe makes about 8 ounces. It’s an earthy marriage of savory and sweet. It pairs well with beef, lamb, pork, citrus, nuts, blue cheese, feta, and goat cheese. I incorporated this jam with a juicy Lamb Burger along with bacon and goat cheese. I encourage anyone performing a “test kitchen” with this recipe to add/takeaway/re-create and share your thoughts.
- Dried Turkish Figs (4-5 medium to large)
- Garlic (1 clove, whole)
- Lemon (1, sliced)
- Serrano Peppers ( (1)
- Vanilla (1/2 teaspoon)
- Water (1 cup)
- Light Brown Sugar (1 teaspoon)
- Kosher Salt (1/2 teaspoon)
- Walnut Oil (1 teaspoon)
- Remove any stems from figs.
- Heat walnut oil in a medium saucepan.
- Add figs, garlic, lemon, and and peppers and cook for 1 minute until figs start to brown.
- Add water, sugar, salt, vanilla and stir.
- Cover and let simmer on medium heat for 5 minutes.
- Transfer the saucepan’s contents to a food processor and blend. (Remove some of the slices of lemon.) Blending all of them results in a more tangy jam. * I only added on of the cooked lemon slices to the processor.
- Transfer jam to a storage container and refrigerate for approximately 15 – 30 minutes.
- After jam has cooled you can use as a spread or dip.