strong>Fig confit, a delicious spread for canapé appetizers. These will make delicious bites that whet your appetite and keep you satisfied while waiting for the main course. Fig jam is highly appreciated during Christmas. It can be part of the gourmet gifts to offer your loved ones.
Fig confit
If there’s one recipe that goes perfectly with foie gras, it’s fig confit! It’s a delight spread on canapés, soft blinis, gingerbread as a side for foie gras, or simply on toasted bread.
Fig jam also pairs wonderfully with cheese, turning a simple appetizer into a festive treat. If you love figs, you’ll thoroughly enjoy savoring it with a slice of soft gingerbread cake !
Fig jam is the king of spreads that pairs perfectly with foie gras for the holiday season. It is enjoyed at Christmas as a festive starter before moving on to the traditional roast turkey with chestnuts.
It’s so good that I don’t hesitate to make it all year round. When it’s no longer fig season, I use dried figs, and it’s perfect.
Delicious fig chutney for accompaniment.
Table of Contents
How do you make homemade fig confit ?
Nothing complicated, it’s the same principle as onion confit or mango chutney. In a way, it’s like making jam. You won’t need many ingredients. If it’s fig season, that’s perfect; otherwise, you can substitute with dried figs, which works very well. You’ll need sugar to preserve the figs, a little balsamic vinegar, olive oil, salt and pepper. It’s easy to make a delicious fig confit.
Difficulty : very easy
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 300 g (10.6 oz) fresh or dried figs
- 200 g (7 oz) sugar
- 300 ml (10.6 oz) water if using dried figs
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper
- Juice of 1/2 lemon
Preparation steps :
1. Wash the figs and remove the stalks.
2. Place the sugar, balsamic vinegar, olive oil and lemon juice in a saucepan.
3. Add half the water if using dried figs. Bring to a simmer to dissolve the sugar.
4. Add the fresh figs, cut into 4, and leave to stew for about 20 minutes. Stir often enough to prevent the figs from sticking to the bottom of the pan. Add salt and pepper to taste.
5. For dried figs, cut into small pieces and add to the syrup. Leave to simmer half-covered. The figs, as they rehydrate, absorb more water. They should be very tender; if not, add the remaining water and let them simmer. Season with salt and pepper.
6. Put into jars and let cool before consuming. It keeps for several months in the refrigerator.
This fig jam recipe will be perfect for most of your appetizers, on toast, blinis, etc. It’s always a delight.
How to preserve fig confit
Proceed as with fig jam : boil the jar, let it dry without wiping it, and then fill it with very hot confit. Fill the jar almost to the top, then close it tightly by screwing the lid on.
Turn it upside down on a towel. This way, the jar will be hermetically sealed. Store in a cupboard, away from light.
Normally, if everything has been done correctly, the jar will not open easily when you try to open it, and you’ll hear a small “pop” sound.
Fig confit recipe
INGREDIENTS
- 300 g (10.6 oz) fresh or dried figs
- 200 g (7 oz ) sugar
- 300 ml (10.6 oz) water if using dried figs
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- salt and pepper
- Juice of 1/2 lemon
PREPARATION
- Wash the figs and remove the stalks.
- Place the sugar, balsamic vinegar, olive oil and lemon juice in a saucepan.
- Add half the water if using dried figs. Bring to a simmer to dissolve the sugar.
- Add the fresh figs, cut into 4, and leave to stew for about 20 minutes. Stir often enough to prevent the figs from sticking to the bottom of the pan. Add salt and pepper to taste.
- For dried figs, cut into small pieces and add to the syrup. Leave to simmer half-covered. The figs, as they rehydrate, absorb more water. They should be very tender; if not, add the remaining water and let them simmer. Season with salt and pepper.
- Put into jars and let cool before consuming. It keeps for several months in the refrigerator.
- This fig jam recipe will be perfect for most of your appetizers, on toast, blinis, etc. It's always a delight.
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