Friday, August 24, 2012

Five-Minute Fig Spread

I love figs. I only started enjoying their deliciousness a couple of years ago, always shying away from the unusual looking fruit. What do you do with it -bite into it? eat the skin? Turns out, it's just a matter of personal preference. Some eat every part but the stem, while others prefer to stick to the sweet, fleshy insides. I had previously tried fig jams and compotes, but had left the fresh fruit untouched -until now. I love scoping out my little farmer's market and whenever figs are in season, they become a part of my weekly shopping repertoire. They pair so well with so many flavors; figs with cheese, figs with chocolate, and of course -figs with wine!

Most recipes for fig spreads will require a bit of cooking and cooling down time, but this is my simple version with no cooking involved:

10-12 figs*
1 tsp honey
1 tsp key lime

*I used Black Mission figs, which have dark purple/black skins with a light pink-colored flesh, but there are several types of figs you can choose from.

Fig Spread -pairs well with brie, gouda and blue cheeses.

Wash and dry figs, then slice into halves. With a small spoon, gently scoop the insides out into a small bowl (the skin is really delicate). Mash the pulp with a fork. Add honey and lime juice and whisk lightly with fork. This recipe is so simple, you can make it just before your guests arrive; for those who prefer to plan ahead, prepare spread and refrigerate for up to three days.

Serve up with some fresh sliced baguette or crackers and your favorite cheese, or enjoy a simple breakfast of fig spread on toast!

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