One of my favorite appetizers to serve at any party is the very simple, nutty hard cheese, sliced baguette then topped with a fig compote. The saltiness of the cheese combined with the sweet/spicy of the fig jam or compote is to die for. I have never made the fig jam myself, but I think I will now....look how easy this would be!....
Paulding & Company, a full catering kitchen based in San Francisco founded by mother-daughter duo Tracy and Terry Paulding emailed their recipe and images for their Mission Fig Conserve. Looks delicious and so easy to make! These little jars would make fabulous homemade gifts as well.
Mission Fig Conserve
Yield: 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
Combine figs with remaining ingredients except 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 thick and syrupy. Test a bit by letting it cool on a spoon. It shouldn’t be runny.
Taste the mixture, and if it needs a bit more lemon juice or salt, add it in, then add the dash of Sriracha sauce at the end. Tracy and Terry use their homemade which is very hot from their 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.
Use as a condiment with cheese, duck or paté.