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.