This sweet spread goes perfect with almost anything creamy, salty or savory. Just add a dollop, sit back, and prepare to indulge in a rich delicious treat.
Ingredients:
Fig Jam with Apples and Pecorino Romano
- 6 Dried Figs, Halved
- 1/2 Cup Simple Syrup (Recipe Below)
- 2 Tbs Brandy
- 1/4 Cup Chopped Toasted Hazelnuts
- 24 Baguette Slices (Optional)
- 1/2 Cup Grated Pecorino Romano (Optional)
- 1 Large Granny Smith Apple, Thinly Sliced Into 24 Slices
- 1/4 Lb Block Pecorino Romano, Shaved Into 24 Pieces
Directions:
If you don't already have simple syrup, make it by combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, until the sugar has dissolved. Take pan off the heat and cool the syrup. Once cooled measure out 1/2 cup and continue with recipe. Note: Cooled syrup can be saved in an airtight container in the refrigerator.
- Heat a small saucepan over medium heat.
- Add the figs, simple syrup, and brandy, and heat to a simmer.
- Turn off the heat and let sit for 10 minutes.
- Place the mixture and the hazelnuts in a food processor and blend until pureed. Pour into a dish and set in the fridge until time to serve.
If you want to serve with baguette slices ...
- Preheat the oven to 375 degrees F.
- Place the baguette slices on a heavy baking sheet, and top each slice with 1 teaspoon grated pecorino romano.
- Bake until toasted and the cheese is melted and golden, about 7 minutes.
- Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved pecorino romano.
- Transfer the toasts to a serving platter and serve.
Other options ...
- Serve with just the apple and cheese by layering the fig jam between each.
- Top baked brie with the fig jam and serve with crackers and bread.
- Layer flat bread with cream cheese, and top with fig jam.
- Serve with a selection of pâté.
Bottom line: Any way you use it, this fig jam rocks.
