Mission Fig Conserve Recipe
The Mission Fig Conserve is a tasty holiday treat packed with-tons of flavor! This Recipe is by Paulding & Company, a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding.
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Yield: About one quart
– 2 lbs. Mission figs, stemmed and coarsely diced
– ¾ cup of honey
– ½ cup Port (She used a local Merlot Port)
– ¼ tsp. of salt or more to taste? 1 small Meyer lemon, seeded and finely diced (skin and flesh), or the zest and juice of a regular lemon
– Dash of ground cinnamon-not more than 1/8 tsp, or it will overwhelm the flavors
– Dash of Sriracha sauce or your favorite hot sauce
2 lbs. of figs from my tree (Mission)
Mixed with Meyer lemon
Added honey, Port, salt, a little cinnamon and onto the stove
Glossy, cooked, thick after 15 minutes of cooking
Ready to cover and can
Combine figs with remaining ingredients except hot sauce in a 2-quart pot. Bring to a simmer, and cook until thick, about 15-20 minutes, on medium heat. Stir frequently to be sure the mixture doesn’t stick. The finished product will be thickly syrupy. Test a bit by letting it cool on a spoon. It shouldn’t be runny.
Taste the mixture, and if it needs a bit more lemon juice or salt, add it in, then add the dash of Sriracha sauce at the end. She uses her homemade which is very hot for her home-grown peppers, but commercial should be fine too. This is a perfect condiment to give as a gift. If you don’t can the conserve, store it in the refrigerator. It should keep for about a month. There’s not as much sugar in it than in a jam, so it wont last forever.
Use as a condiment with cheese, duck or paté.