Sunday, 13 March 2016

Fresh Fig Pate


Summertime is when figs ripen and figs are my very favourite fruit.

At times there are quite a few ready at once and to preserve them for eating you can cook them into a pate or paste.   This method is easy, no fuss and results in a beautiful firm but spreadable delicious fig spread that lasts for up to 6 months in the refrigerator.


 
Fig pate spread on crackers with a slice of gorgonzola cheese
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Fresh Fig Pate

1kg of fresh figs
3/4 cup water
3/4 cup of white sugar
juice and rind of 1 lemon
Firstly, slice each fig lengthwise into 6 pieces, or 8 if the figs are large.
Place these into a non stick pan with the water and bring to a boil.
Turn temperature down to a mild simmer and cover with a lid.
Stir occasionally for the next 45 minutes until the figs are soft and mushy.
Let cool then puree with a stick blender or in your food processor.
Return to pan with the juice and grated rind of 1 lemon and 3/4 cup white sugar.
Cook over a medium high heat for five minutes, stirring constantly this lets the pate develop a deep colour.  Then turn to a very low temperature for about 30 minutes, stirring every few minutes.
The colour turns to a deep brown and is done when it is of a spreadable consistency.
Turn into a loaf pan lined with non stick baking paper, and smooth top.  Cover and refrigerate overnight.  The next day you can cut the slab into smaller sections and store in airtight containers in your fridge.
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See the moist texture of this
delicious fresh fig pate
that is perfect for spreading onto
crackers, pumpernickel bread
or sandwich wraps.

There is no need to remove the seeds
they add to the delightful
flavour and are visually attractive.


 
Remember to give some to a friend to share the joy.
Buon appetito, enjoy Merryn xx