- YIELD: 2 servings
I had a container of fresh Mission figs that I decided to experiment with. I want to make a quick jam to layer on a plum galette (rustic fruit tart). My experiment was a total success! I will make this again, because it was super easy. This would also taste delicious on melted brie.
|1||container fresh Mission figs (about 12-15 figs)|
|zest of one small orange|
|juice of one small orange (about ¼ cup)|
|2||Tbsp balsamic vinegar|
|¼||cup Ruby Red Port (optional, but takes it to a new level)|
|¼||cup almonds, toasted and finely ground|
Cut the fresh figs in half, and scoop out the meat. In a small pot, add the fig filling, orange zest and orange juice and sugar. Bring to a boil on medium-high heat and watch closely. Reduce to a simmer, and add balsamic vinegar to taste. On a whim, I added some leftover Ruby Red Port which made this jam exceptionally delicious. Allow to simmer until it thickens, about 10 minutes. In the meantime, toast the almond in a dry skillet until just fragrant-- 2-3 minutes. In a mini-chopper, grind to be very fine. Add to the fig jam and refrigerate for at least 1/2 hour. This jam is ideal to use as a layer on top of a tart or pie crust, when making a plum tart. This not only helps the crust to not become soggy, but it pairs beautifully with Italian prunes or plums. This is so delicious, I plan to make more, as soon as I can find more fresh figs. Loved this! I bet this would be delicious on melted brie.