Fig Jam, Pecorino Romano and Apples

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:

• 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.

1. Heat a small saucepan over medium heat.
2. Add the figs, simple syrup, and brandy, and heat to a simmer.
3. Turn off the heat and let sit for 10 minutes.
4. 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 …

1. Preheat the oven to 375 degrees F.
2. Place the baguette slices on a heavy baking sheet, and top each slice with 1 teaspoon grated pecorino romano.
3. Bake until toasted and the cheese is melted and golden, about 7 minutes.
4. Top each slice of toast with 2 teaspoons of fig jam, a slice of apple and a piece of shaved pecorino romano.
5. 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.