If you have never used fig spread before, you will soon discover the numerous uses for this tasty sweet spread. Dried figs can be readily found at your local grocery store.
There are two types that can be available, Mission and Calimyrna. Mission tend to be not as sweet, but with this recipe either is fine since sugar is added.
Here are some tasty uses for fig spread:
- Cut off the top rind of the brie wheel, spread a thin layer of GF Dijon, add a thick layer of fig jam, top with sliced almonds. Bake at 350°F for 5-7 minutes, or until cheese starts to ooze (but not melt).
- As a sauce over roasted pork – combine with some caramelized onions, a splash of balsamic vinegar, and reduce with white wine until thickened.
- Inside a GF filo style pastry tart, along with some goat goat cheese. Bake at 350°F until golden.
- 10 oz dried figs stemmed and cut in half
- 3 Tbsp sugar
- 1 ½ cups water
- 1 Tbsp lemon juice
- In a saucepan, add figs, sugar, and water. Bring to a boil, reduce and simmer covered for about 20 minutes, or until most of the liquid has reduced and figs can easily be pieced with a knife.
- Pour everything into a food processor, and add lemon juice. Purée until smooth - add ¼ cup of water if needed to thin out to your desired consistency.
- Store in fridge up to 1 week, or freeze into small portions to use as needed.