The fig cream is excellent to spread on bread, toast, muffins, sweet focaccias and all baked goods. This is a different delicacy than you might think when you hear of "jam" or "spread". This delicacy is even more special if you prepare and enjoy it "yourself".
Ingrediants
With Dried Figs
- 285 g of dried figs without stems and cut into quarters
- 3 heaping tablespoons of sugar
- 295 ml of water
- 15 ml of lemon juice
With Fresh Figs
- 12-15 fresh figs
- 50 g of sugar (the amount varies according to the sweetness of the figs)
- Cinnamon powder to your taste
- 5 ml of lemon juice
- 240 ml of water
Steps
Method 1 of 2: With Dried Figs
This preparation contains an even more intense aroma of figs and is slightly sweeter. In the cream the flavor is not delicate even if the recipe is very simple. Dried figs have a very concentrated aroma and therefore it's no wonder. Try this recipe if you've already tried the classic one.
Step 1. In a saucepan, mix the figs, sugar and water
Heat over medium heat until boiling, then lower the heat and let the mixture continue to simmer.
Step 2. Continue to cook the mixture until the figs break apart and most of the liquid evaporates
Check if the fruit is ready with a wooden spoon or knife. This should take about 20 minutes.
Step 3. Transfer everything to a blender and add the lemon juice
If you don't have a blender, you can simply turn off the heat and add the lemon directly to the saucepan.
Step 4. Pulse the mixture until it becomes a puree
If you are not using the blender, mash the mixture into the saucepan with a wooden spoon.
Step 5. Leave to cool and serve
Keep the cream if you wish!
Method 2 of 2: With Fresh Figs
This cream is much more delicate than the one prepared with dried figs. A pinch of cinnamon and lemon juice give the right balance between spicy and sour.
Step 1. Rinse, dry and cut the figs
Make sure they are thoroughly clean and then dry them completely. You can cut them in half or quarter.
Step 2. In a saucepan, add the figs to the water and cook them over low heat for 4-5 minutes
Step 3. Add the sugar and continue to cook for another 30-45 minutes, stirring often
If the mixture dries too much, don't hesitate to add a little water.
Step 4. When the cream is cooked and spreadable, remove it from the heat and add the cinnamon and lemon juice
Keep stirring. Cover the pot with a tea towel (to absorb the condensation) and wait for the mixture to reach room temperature.
