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)
Place all the figs in a bowl with cold water; gently rinse.
Remove the stems. Gently remove
the figs from the water and gently dry with paper towels.
Cut the figs in half, lengthwise and place in a glass container. Add
the sugar; gently fold, cover and refrigerate overnight.
Place the figs in a medium size saucepan. Tuck in the bay leaves, and add
black pepper. Cook on medium-low until
it boils. Reduce to low and cook
uncovered for 15 to 18 minutes. Figs
should be soft not breaking apart. Stir occasionally and gently.
Transfer the figs, not the juice to a bowl. Keep the juices in the
pan. Cook the juices over medium-low
until it reduces by half, stir often.
Remove the bay leaves. Return
figs to the thick sauce and gently fold. Allow to cool. Transfer fig
marmalade to a glass jar. Serve warm or
refrigerate up to a week.
Marinading figs with sugar overnight
Cooking the figs
Serve with pungent cheese, over a
slice of cake, with prosciutto, or eat it right out of the jar!!!!