Fig Spread Recipes

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FIG SPREAD

The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely available.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield Makes 1 3/4 cups

Number Of Ingredients 3



Fig Spread image

Steps:

  • In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
  • Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 tablespoon fresh lemon juice

FIG AND ONION SPREAD

This is delicious spread on crackers or a sliced baguette with a smear of blue cheese. It can also be used as a topping for a wheel of warm brie. It's important to use a good quality aged balsamic vinegar in this recipe.

Provided by Thea McAbbott

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 45m

Yield 24

Number Of Ingredients 5



Fig and Onion Spread image

Steps:

  • Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
  • Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

Nutrition Facts : Calories 38.2 calories, Carbohydrate 4.6 g, Fat 2.3 g, Fiber 0.5 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 1.1 mg, Sugar 3.9 g

¼ cup olive oil
1 large red onion, chopped
2 cups chopped fresh Black Mission figs
¼ cup aged balsamic vinegar
2 tablespoons white sugar, or to taste

FIG SPREAD

Make and share this Fig Spread recipe from Food.com.

Provided by katie in the UP

Categories     Fruit

Time 50m

Yield 1 3/4 cups

Number Of Ingredients 3



Fig Spread image

Steps:

  • In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
  • Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
  • Transfer mixture to a food processor; add lemon juice.
  • Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
  • Store in refrigerator for up to 1 month.

Nutrition Facts : Calories 99.7, Fat 0.1, Sodium 0.9, Carbohydrate 25.8, Fiber 0.6, Sugar 24.5, Protein 0.2

10 ounces dried calimyrna figs, stemmed and cut into 1/4 inch pieces (1 3/4 cups)
3 tablespoons sugar
1 tablespoon fresh lemon juice

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