Wednesday, July 31, 2013

Bourbon-Fig Spread

Last Wednesday I participated in a cooking contest at Chris’ office. Some of his colleagues decided that there should be a fun monthly contest from July until the end of the year that would test out the cooking skills of the office mates and their significant others. This month’s theme was “Dips and Spreads.” I decided to make a bourbon-fig spread. For serving, I sent along Brie cheese and rosemary crackers, although I think that Stilton cheese would probably be equally tasty for next time. The batch makes enough to fill one, 16oz Ball jar.

4 Tbsp unsalted butter
½ tsp kosher salt
½ cup dark brown sugar, packed
¾ cup Kentucky bourbon
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
7oz bag of dried Mission figs, diced
¼ cup dried cranberries*
½ tsp double-strength vanilla extract
juice of 1 lemon, divided
pinch sea salt
¼ cup honey (or more to taste)
¼ cup water
4 ½ tsp fruit pectin (such as SureJell)
Brie or Stilton cheese, for serving
Crackers or bread, for serving

In a non-stick saucepan, melt butter, sugar, and bourbon over low to medium low heat. Add cinnamon, nutmeg, and ginger and mix well.

Add figs, cranberries, vanilla, juice of ½ lemon, and sea salt. Steep mixture over low heat for about 20-30 minutes. The fruit should soften some and the aromas should begin to meld.

Move entire mixture from the saucepan to a food processor or blender, and process until it is the consistency of a preserve. Scoop back into the saucepan and back over low heat. Add honey, the juice from the other lemon half, and water and stir well to incorporate. Add more honey and /or water to adjust for taste.

Sprinkle the pectin over the mixture and stir well. Turn heat to medium. Cook spread until bubbly, about 5 minutes. Remove from heat and let cool. Serve with cheese and crackers.

*You can substitute other dried fruit as desired. In total, you should end up with about 2 cups of fruit.
[Recipe adapted from Jean’s Kentucky Bourbon Fig Compote, Panera Featured Member:

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