Thursday, September 10, 2015
The last few days have been foggy. I love the mystique and the mist that comes along with it. The picture above is of Seal Rock. We drive by this state park on our 25 mile trek to Newport where all the shops and action is.
I love the quotes, “sometimes we need the fog to remind ourselves that all of life is not black and white” by Johnathan Lockwood Huie and “that beyond the fog lies clarity”, by anonymous.
Anyway, quick post today about the fig spread that I made for a little get together. I cleaned and quartered the figs and then cooked them on the stove top with water and sugar for about 45 minutes. Cinnamon and fresh lemon juice were added and gave the flavor a little tartness and spice. The consistency was thick and jammy. We served it along with a cheese plate and a baguette. It was very easy to prepare and I must say was a hit.
12 to 15 fresh figs (rinse, dry and quarter)
¾ to 1 cup water
¼ cup sugar
Pinch of cinnamon
1 teaspoon fresh lemon juice
In a medium sized pot add figs and water. Use ¾ amount first, if more is needed, can add later. Cook until boiling, add sugar and stir.
Turn down heat to low, cover and simmer about 45 minutes or until figs are soft and jammy. Remove from heat, add cinnamon and lemon juice, stir. Cover pot with a kitchen towel (to absorb condensation) and let cool completely.
Spoon into glass jar, seal and refrigerate. Good for 7 to 10 days.
*Pairs very well with cheese
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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