Fig Spread

98 Ratings
  • 5 18
  • 4 19
  • 3 36
  • 2 15
  • 1 10

The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely available.

Everyday Food, December 2005

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Recipe Summary

prep:
15 mins
total:
35 mins
Yield:
Makes 1 3/4 cups
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Ingredients

Directions

  • In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.

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  • Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

Cook's Notes

Try this spread on crostini with goat cheese, served with cheese on a board with bread and fresh fruit, on toast instead of jelly, or in a peanut-butter sandwich.

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Reviews (2)

98 Ratings
  • 5 18
  • 4 19
  • 3 36
  • 2 15
  • 1 10
Martha Stewart Member
03/02/2019
This was very easy and tasty. The only issue with the recipe is that it says to cover it and simmer it until the water is evaporated and the water is never going to evaporate when the pot is covered. When I made it, I added a little Irish whiskey as I puréed it and it is absolutely delicious! Especially on a nice whole grain bread with some good cheese.
Martha Stewart Member
12/30/2012
perfect! I didn't need to puree, just mashed them in the pot with a fork. SO delicious.
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