Fig paste is a delicious and versatile condiment that can be used in both sweet and savory dishes. It’s often used as a spread, filling, or topping for various dishes. Here’s how to make fig paste:
- 2 cups dried figs
- 1 cup water
- 12 cup granulated sugar (adjust to taste)
- 12 teaspoon lemon zest (optional, for added flavor)
- Prepare the Figs:
- Start by removing the stems from the dried figs. You can also trim off any tough or hard parts.
- Soak the Figs:
- In a saucepan, combine the dried figs and water.
- Let the figs soak for about 1 hour to soften and rehydrate.
- Simmer the Figs:
- After soaking, place the saucepan with the figs and water over medium heat.
- Bring the mixture to a gentle simmer and cook for about 20-30 minutes or until the figs become tender and the liquid reduces.
- Blend the Figs:
- Once the figs are soft, transfer them to a blender or food processor.
- Add the granulated sugar and lemon zest (if using) to the figs.
- Blend Until Smooth:
- Blend the fig mixture until it becomes a smooth paste. If the paste is too thick, you can add a small amount of water to achieve your desired consistency.
- Taste and Adjust:
- Taste the fig paste and adjust the sweetness by adding more sugar if needed. Keep in mind that the sweetness level can vary based on personal preference and the sweetness of the dried figs.
- Cool and Store:
- Allow the fig paste to cool to room temperature.
- Transfer it to a clean, airtight container or jar for storage.
- Serve and Enjoy:
- Fig paste can be served in various ways. You can use it as a spread on toast or crackers, a filling for pastries or cookies, or a topping for cheese and charcuterie boards.
- It can also be used in savory dishes, such as glazes for roasted meats or as a condiment for sandwiches.
- Store the fig paste in the refrigerator for longer shelf life. It should stay good for several weeks to a few months when properly stored.
Fig paste adds a rich and sweet flavor to your dishes, making it a versatile and delightful addition to your culinary creations. Enjoy experimenting with different ways to incorporate it into your recipes.