Mission Fig Conserve by Paulding and Company

Mission Fig Conserve / Paulding and CompanyFigs can be traced back as far back as the written word and tout many health benefits. With the holidays coming up, quickly I might add, figs are in high demand. Appetizers, dessert, spreads, the fig is as versatile as it is delicious.

Since they perish quickly, purchase only a day or two before utilizing them. Look for figs that have a rich, deep color and feel plump and tender, but not mushy. They should smell slightly sweet.

After you print the recipe below, head over to San Francisco’s Paulding and Company and see what the happenings are for September in their kitchen.

Mission Fig Conserve

  • Time: 30 mins
  • Difficulty: Moderate
  • Print

 

Mission Fig Conserve / Paulding and CompanyYield: About one quart

  • 2 lbs. Mission figs, stemmed and coarsely diced
  • ¾ cup of honey
  • ½ cup Port (She used a local Merlot Port)
  • ¼ tsp. of salt or more to taste
  • 1 small Meyer lemon, seeded and finely diced (skin and flesh), or the zest and juice of a regular lemon
  • Dash of ground cinnamon-not more than 1/8 tsp, or it will overwhelm the flavors
  • Dash of Sriracha sauce or your favorite hot sauce
  1. Combine figs with remaining ingredients, except the hot sauce in a 2-quart pot. Bring to a simmer, and cook until thick, about 15-20 minutes, on medium heat. Stir frequently to be sure the mixture doesn’t stick. The finished product will be thickly syrupy. Test a bit by letting it cool on a spoon. It shouldn’t be runny.
  2. Taste the mixture, and if it needs a bit more lemon juice or salt, add a bit in, then add the dash of Sriracha sauce at the end. She uses her homemade which is very hot for her home-grown peppers, but commercial should be fine too. This is a perfect condiment to give as a gift. If you don’t can the conserve, store it in the refrigerator. It should keep for about a month. There’s not as much sugar in it than in a jam, so it wont last forever.
  3. Use as a condiment with cheese, duck or paté.

Recipe and photo courtesy of Paulding & Company

 

 

 

 

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