Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
3/4 pound or more granulated sugar 1/2 grated lemon zest
juice of 1/2 lemon 2 bay leaves
Pinch cracked black pepper
1.Marinade overnight: Cut the figs in half or quarters. Place them in a large non-metallic bowl.Cover and gently fold with the sugar.Refrigerate overnight in the bowl, covered and undisturbed.
2.Cooking directions:In a large saucepan, add the figs in sugar, zest, juice, pepper and bay leaves.Cook on high until it reaches a boil. You can skim/remove the foam if you like. Simmer to medium-low stirring occasionally. Cooking time will depend on how cooked and thick you like the marmalade. I cook mine about 45-60 minutes. Remove the bay leaves before serving. The marmalade will thicken more as it cools. Best served warm.
I love this marmalade warm, over ice cream, pound cake, toast, on cheese or simply right out of the saucepan warm with a tablespoon!