Monday, July 18, 2011

Fig Spread

Fig Spread
  • 6 ounces Calimyrna dried figs, stemmed and sliced into 1/4 inch pieces.
  • 1 tablespoon sugar
  • 3/4 cup water
  • 2 teaspoons fresh lemon juice
  1. Bring the water, sugar and figs to a boil in a small saucepan.
  2. Reduce the heat, and simmer- covered- until the figs can easily be pierced with a knife and most of the liquid has evaporated. About 20 minutes.
  3. Allow the figs to cool slightly before transferring to a food processor or blender. Add the lemon juice and puree until smooth. If the spread is too thick, you can add water, one tablespoon at a time, until it reaches a spreadable consistency.


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