• Yield: 1 cup
  • 1/2 cup sugar
  • 1/2 cup water
  • 12 dried black mission figs
  • 3 tablespoons brandy or apple juice
  • 1/2 cup hazelnuts (or almonds), toasted

  • Directions:
  • 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.

Notes:

  • add toasted cardamoms, ground
  • add crystallized ginger
  • fig jam mixed with tamarind chutney really takes it up a notch!