FIG JAM
I have had a love of figs since I had an amazing appetizer that used a combination of figs, blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped it on pizza. It will dress up any dish.
—MONICA KELEHER METHUEN, MA
START TO FINISH: 30 MIN. • MAKES: 2 CUPS
2 cups chopped dried figs
2 cups water
1/2 cup white wine
2 tablespoons honey
1 teaspoon grated lemon peel
1/4 teaspoon salt
1. In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, 12-14 minutes or until liquid is almost evaporated, stirring occasionally. Add the wine; cook 6-8 minutes longer or until the liquid is almost evaporated, stirring occasionally.
2. Remove from heat; stir in honey, lemon peel and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week.