Wonderful deep rosy color from the black figs,
with plenty of lemon, walnut chunks and golden raisins!
While cooking, the golden raisins really stand out
against the rosy fig mixture.
One minute before it is done cooking,
add the whole toasted walnuts.
At this time of year, there is such an abundance of the
last fruits of the season. I adore figs! This conserve takes
the figs to another level!
Instead of just preparing them for jam, which is how this recipe starts,
the addition of the lemon zest, golden raisins, and toasted walnuts,
makes this a dish to serve on its own next to
some fabulous cheeses.
Making this reminds me of an old fashioned recipe
that my Aunt Martha once told me about.
And, it helps keep a bit of summer in the cupboard!
At this time of year, there is such an abundance of the
last fruits of the season. I adore figs! This conserve takes
the figs to another level!
Instead of just preparing them for jam, which is how this recipe starts,
the addition of the lemon zest, golden raisins, and toasted walnuts,
makes this a dish to serve on its own next to
some fabulous cheeses.
Making this reminds me of an old fashioned recipe
that my Aunt Martha once told me about.
And, it helps keep a bit of summer in the cupboard!
As Always,
ENJOY!
Prepare figs as for jam. Add 1 cup golden raisins, 2 Tbsp. lemon zest and 1/2 cup lemon juice to the jam recipe. One minute before the final boil is completed, add 1 cup of whole toasted Walnuts.
Can in sterilized jars as you would a fig jam preparation.
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