Italian Fig Conserve ~ Fig Jam

Italian Fig Conserve

3 lbs. firm Black Mission Figs

Freshly squeezed juice of two lemons

6 cups sugar

1/2 tablespoon vanilla extract (optional)

Yield: 1 quart conserve.

Wipe the figs and chop in small pieces.  Put in a small pan with the lemon juice and 1 cup water.  Cook over low heat until soft - this may take about 20 - 30 minutes, but if the skins are not cooked until tender at this stage they will be tough when cooked with the sugar.  Add the sugar and cook over low heat until dissolved.   Stir in vanilla, increase the heat until the setting point is reached, about 5 to 10 minutes longer.

If the jam is not ready put the pan back on the heat and boil a few minutes longer and test again.  If necessary repeat this process again but remember to take the the pan off the heat while testing because over boiling it will ruin the jam.

When setting point has been reached, skim with a perforated skimmer, stir well and let stand for 20 minutes.  Stir and ladle into sterilized jars.  Store in a dark cool place.   Yield: about 1 quart.

Grilled Fig Sandwiches With Roasted Pistachio Pesto And Balsamic Caramelized Onions

Grilled Fig Sandwiches With Roasted  Pistachio Pesto And Balsamic Caramelized Onions

Ingredients:

Figs:

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar 1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups fresh mission figs, stemmed and halved

*

Roasted Pistachio Pesto

3/4 cup pistachio, toasted

1/2 cup packed fresh basil

3 tablespoons extra-virgin olive oil or nut oil 

   such as walnut or pistachio

1 teaspoon lemon juice

Salt

Freshly ground black pepper

*

Balsamic Caramelized Onion

1 tablespoon high heat oils such as safflower

1 large red onion, thinly sliced

2 tablespoons balsamic vinegar

2 teaspoons brown sugar

Salt 

Freshly ground black pepper

*

Directions:

To make the figs:

Whisk together the olive oil, vinegar, salt and pepper in a medium bowl.  Add the figs and toss thoroughly to coat the fig surfaces.  Set aside at room temperature while you prepare the other sandwich ingredients.

To make the pesto:

Combine the pistachios, basil, olive oil, lemon juice, 1/8 teaspoon salt, 1/4 teaspoon pepper,  and 1/4 cup water in a food processor.  Process them to a course paste.  Season with additional salt and pepper.  Set aside at room temperature.

To make the onion;

Heat the high heat oil in a medium saucepan over high heat.  Add the onion and vinegar and cook for 5 minutes, string frequently.  Add the sugar anad season with salt anad pepper.  Reduce the heat to medium-low and continue to cook, stirring frequently, until the onion is soft and caramelizes, 15 to 20 minutes.  Set aside at room temperature.  Set aside at room temperature.

Position a rack in the middle of the oven and preheat to 350F.  Place the baguette cut side up directly on the oven rack.  Toast until golden, about 5 minutes.