From the demo: Saving the Season, with Kevin West (www.savingtheseason.com)
2 pounds black mission or brown Turkey figs, about 5 cups quartered
2 cups sugar
1/2 cup honey
1/2 teaspoon or more fennel seed
3 bay leaves
zest from one lemon
juice from one lemon
- Figs don’t need much prep. Just trim the stem end and quarter for quicker cooking.
- Layer figs, sugar, honey, lemon juice, zest and wild aromatics in a bowl. Macerate overnight.
- Put the fruit-sugar mix in the preserving pan, bring to a full boil and skim. Moderate heat and continue skimming, gently stirring or shaking to prevent figs from sticking to the pot and scorching. About 10 minutes cooking should reduce it sufficiently. Ladle into jars and process in boiling water for 10 minutes.
YIELD
2.2 pounds figs yielded 2.5 pints
Purchase items in BOLD in-store at Surfas or online at Culinary District!
This was a wonderful demo. I learned so much about figs; how to pick them; how to preserve, etc.