Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. 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 (International Association of Culinary Professionals)
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!