Fresh figs are a rare treat for me. I love their gentle, subtle sweetness. Biting into one is a delight, with its soft texture on the outside, and burst of tiny crunchy seeds on the inside. I remember being with Gabe in Positano, Italy, the city where we got engaged -- Propositano, Sarah dubbed it -- and making a delicious lunch of bread, cheese, and fresh figs. Heaven.
That day seems so long ago in many ways. When I look back on times like that, I often wonder, where were the children? Of course, there just weren't any for us yet, but it's hard to remember what that feels like. My natural instinct is to try to weave them into the memory.
Biting into a fresh fig transports me. But a person can only eat so many fresh figs, especially when there is such a variety of fantastic fresh fruits and vegetables available this time of year. This recipe preserves (I couldn't resist the pun!) the flavor of those fresh figs so that they can be enjoyed for weeks to come. I added just a bit of port to bring out that rich, almost fermented taste that is part of their natural flavor. It is perfect on toast by itself, with cream cheese or ricotta, or served on the side of a cheese plate.
Fig and Port Jam
Makes approximately 2 cups of jam
10 minutes preparation time
40 minutes cooking time, plus time for cooling
approximately 20 fresh figs
1/3 cup sugar
1 tablespoon plus 1 teaspoon port wine
Wash the figs. Cut the stem ends off the figs and quarter them. Mix them with the sugar and 1 tablespoon of the port. Heat the mixture in a covered pot over low heat until it releases some liquid, then bring the mixture to a simmer. Let the mixture simmer gently until the figs are quite soft and the jam has thickened, about 40 minutes. At one or two points during the cooking process, mash the mixture with a potato masher. When the figs are meltingly soft, add the last teaspoon of port and stir.
Remove the pan from the heat and let the jam cool. Transfer to a jar for storage.
This looks so good Margy!!! I wish I had some figs but the stinking deer got them all. I need a fence! Thanks as always for the recipes and I hope Chloe is settling in!
Posted by: Tamara Rice | September 03, 2009 at 11:57 AM