Makes 3/4 cup | This recipe is incredibly quick and easy. Serve these preserves with cheese and prosciutto as an appetizer, add it to sauces for fish or poultry, or spread on toast. It's also a key ingredient in our recipe for Calimyrna Fig and Arugula Pizza.
Ingredients
- 1/2 cup chopped organic dried Calimyrna figs
- 1/2 cup chopped organic dried apricots 2.25 ounces
- 1 cup water
- 1 teaspoon lemon juice
- Pinch of salt
- 2 teaspoons port, or red or white wine, to taste optional
Instructions
- Place chopped figs, apricots, and water in a small saucepan and bring to a boil. Reduce heat to low and simmer until fruit is plump and very soft, about 20 minutes. If needed, add just enough water to keep mixture simmering.
- Remove from heat and transfer to a small food processor. Add lemon juice and salt (and port, if using); purée carefully, as the contents are hot. Add water about a teaspoonful at a time until consistency is that of a spreadable paste. Allow to cool to room temperature. Cover and refrigerate up to 1 week.
Notes
PER SERVING (1 tablespoon): 25 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 1g protein, 20g carb, 2g fiber, 12mg sodium
Photo: Thinkstock
Photo: Thinkstock