This fig paste is so easy to make and absolutely decadent on any cheese platter, on toast or even over vanilla Ice Cream! You can’t screw it up!
Our neighbors have a crazy-ginormous fig tree that spills over onto our side of the fence. This year the yield is out of control. We’ve had to net both sides to keep the fruit bats and possums from feasting all night long.
Until we moved into our house I had never eaten a fresh fig. The sweetness and complex taste is something I couldn’t have imagined (Fig Newton Cookies have lied). Once you pick them though, they don’t last long. I’ve been eating figs whole, putting them on oatmeal, in smoothies in cakes but wanted to do something with a big batch- thus my hunt for a paste recipe.
This recipe failed due to user error (nothing wrong with the recipe itself). It’s done on the stovetop and I overcooked the paste so badly that it was like cement when it cooled. I’ll take full responsibility for being a jam/ paste making novice. Yes, I may have been snuggling with my daughter on the couch while watching Moana and smelling it burn. I couldn’t bare to move while she was laying in my arms perfectly still- for once. Thus, our first batch had to be sacrificed. Kinda worth it.
To prevent another figgy-misfortune, I saught a crockpot recipe online with no luck. I’m pleased to report my experiment with the slow cooker went surprisingly well!