Equipment
Ingredients
Fruit and Nuts
- 250 g dried mission figs, stems removed and finely chopped
- 100 g walnuts, roughly chopped
Liquid and Flavorings
- 120 ml dry red wine
- 30 g dark brown sugar, packed
- 3 g ground cinnamon
Nutrition (per serving)
Method
Preheat your oven to 175°C/350°F. Spread the roughly chopped walnuts on a baking sheet in an even layer.
Toast the walnuts in the oven until deeply fragrant and slightly darkened, watching closely to prevent burning. Remove from the oven and set aside to cool completely.
In a small saucepan, combine the finely chopped dried figs, dry red wine, dark brown sugar, and ground cinnamon. Stir to ensure the sugar begins to dissolve.
Place the saucepan over medium-low heat and bring to a gentle simmer. Cook, stirring occasionally, until the figs have broken down and absorbed almost all of the wine, leaving a thick, jammy paste.
Transfer the cooked fig paste to a mixing bowl and let it cool to room temperature. Once cooled, fold in the toasted walnuts until evenly distributed.
Cover the bowl tightly and refrigerate to allow the flavors to meld. Serve slightly chilled or at room temperature.
Chef's Notes
- Choosing a dry red wine with strong tannins, like a Cabernet Sauvignon or Syrah, is essential to balance the intense natural sweetness of the dried figs.
- Removing the tough woody stems from the dried figs before chopping ensures a smooth, uniform texture without unpleasant hard bits in the final dish.
- Toasting the walnuts is a crucial step; it not only deepens their flavor by releasing natural oils but also helps maintain their crunch when folded into the damp fruit base.
- For a smoother, more uniform spread resembling a traditional paste, you can pulse the cooled fig mixture and walnuts in a food processor a few times rather than folding them together by hand.
Storage
Refrigerator: 1 week — Store in an airtight container. Bring to room temperature before serving for best flavor.
Freezer: 3 months — Texture may soften slightly upon thawing but flavor will remain intact.
