I have an amazing fig tree and this time of year it is filled with figs. I have a bit of a challenge because I am always trying to race to get the figs before the birds do. For the most part, I win even if I have to pick them a little early and let them finish ripening on my counter top.
Figs are so versatile because you can use them in sweet or savory dishes. What makes figs really delicious is to pair them with rich cheeses like bleu cheese, the combination is delightful. I like to make my special sweet & savory jam when I have an large crop. Fig jam is simple to make and stores in your refrigerator for weeks. A dollop of this jam on top of a crostini with cheese makes a nice appetizer for parties — yum.
10 fresh figs, any variety
1/3 cup brown sugar
1 cup water
2 sprig fresh thyme
1/4 cup balsamic vinegar
1. Mince shallot and quarter figs and place them in a medium saucepan.
3. Turn the heat on medium-high and cook the fig mixture for 25 minutes or until the liquid is mostly absorbed and the figs break down. Then, add the balsamic vinegar to the pan and cook for 5 more minutes.
4. Fish out the thyme stems and spoon the jam into a glass jar. Cool the jam on the counter top until room temperature and store in the refrigerator or top on your favorite party appetizer. Enjoy!