August 23, 2013 |
DAOU Fig Jam
Earlier this week, DAOU's on-site Chef, Isaac Werre, used the organic figs grown on the DAOU Estate to whip up this unique and delicious recipe. "This slightly sweet, tart jam goes well with goat cheese and a glass of DAOU Viognier or is the perfect accompaniment to herb-encrusted pork tenderloin."
-DAOU Chef Isaac Werre
- 2 pounds figs
- 1 1/2 cups water
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- Cut the figs into quarters.
- In a saucepan, combine figs, water, and sugar over low to medium heat.
- Cook until figs begin to soften.
- Once the fig mixture is soft, puree jam using an immersion blender (or pour the mixture into a blender) and blend until smooth.
- Return jam to heat and add the apple cider vingear, mix well.
- Cook for five minutes to let all the ingredients incorporate.
- Remove from heat and let the jam cool to room temperature before storing in an air-tight contianer in the refegerator.
*Jam can be stored in the refrigerator for up to two weeks.
**If you want your jam sweeter, increase the amount of sugar. If the jam is too tart after you add the vinegar, add an additon 1/4 cup sugar and continue to cook until sugar is dissolved. You can repeat this process as needed
By Kasey Lee