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Fig puree with almonds and chili

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Ingredients for 1 servings:

  • 1,000 g fig(s), fresh, washed, cleaned and quartered
  • 500 g gelling sugar, 2:1
  • 300 ml water
  • 1 tbsp citric acid
  • ¼ chili pepper(s), red, hot, finely diced
  • ½ tsp, leveled smoked paprika powder
  • 100 g almonds, peeled and chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for nut allergy sufferers

Cook the prepared figs with the water, citric acid, and a few chili cubes until soft. Then puree. Bring the fig puree to a boil with the gelling sugar according to the manufacturer’s instructions for 4-5 minutes, stirring constantly. Stir in the paprika. Season to taste with more chili cubes, if desired. The resulting mixture should have a pleasant, light spiciness, so proceed carefully. Finally, add the chopped almonds and stir in. Transfer everything to sterile jars, seal, and leave the jars with the lids on for 5 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fig puree with almonds and chili

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