FIG AND HONEY JAM WITH WALNUTS
I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.
Provided by Rachel Swiger-Imhoff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h50m
Yield 48
Number Of Ingredients 11
Steps:
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 14.8 g, Cholesterol 2.5 mg, Fat 2.6 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 0.8 g, Sodium 56.3 mg, Sugar 13.9 g
FIG AND WALNUT BOSTOCK
Some great things are made with day-old bread: French toast. Croutons. Breadcrumbs. Add the nutty and sugary French pastry bostock to the list.
Provided by Kristen Murray
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant, 8.10 minutes; let cool. Pulse in a food processor until finely ground.
- Using an electric mixer on high speed, beat butter and honey until light and fluffy, about 4 minutes. Mix in egg, then flour, baking powder, salt, and walnuts just to blend.
- Preheat oven to 350°. Whisk eggs and 1 teaspoon water in a small bowl and brush 1 side of brioche slices with egg wash. Place on a rimmed baking sheet and spread each slice with about 2 tablespoons walnut creme. Top with figs, cut side up. Brush figs with butter and drizzle with honey.
- Bake bostock until edges are golden brown and figs look softened and juicy, 20.25 minutes. Transfer baking sheet to a wire rack and let bostock cool.
- Dust with powdered sugar just before serving.
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