Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 12 dried black mission figs
- 3 tablespoons brandy or apple juice
- 1/2 cup hazelnuts, toasted * see Cook's Note
Directions
For the jam:
In a small saucepan, combine the sugar, water, figs, and brandy (or apple juice) over medium heat. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.
Remove the pan from the heat and allow the syrup to cool slightly, about 10 minutes. Pour into a food processor and add the hazelnuts. Blend until smooth and thick.
*Cook's Note: To toast the hazelnuts: preheat a 350 degree F oven. Arrange the nuts in a single layer on a baking sheet. Bake for 8 to 10 minutes, until lightly toasted. Cool completely before using.
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By chimnyfish
ferndale, MI
on December 26, 2012
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Super easy with great flavors....I made this as part of a bread and spread plate with bacon jam, crab dip, Giada's gorgonzola and honey and cognac mushrooms to be served with baguette. I didn't find the hazelnuts so I opted to use SLICED almonds that I toasted and left in their whole form. I also didn't want to deal with a food processor so I added everything but the almonds to a blender and whizzed it down and then added that to a pan to reduce and thicken. It worked great, and the sliced and toasted almonds that I added to the pan at the last minute kept them crunchy and the presentation was gorgeous. I also had a thought to add some butter to the jam as it cools next time to make a fig butter jam....just a thought.
By teocorona
on December 28, 2011
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I will pass the hazelnuts first by the food processor.Is a great topping over a Crostini with Camembert cheese
By BonnyBird
on July 13, 2011
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Great just with toasted or grilled crostini
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