Ingredíents
| 1 | contaíner fresh Míssíon fígs (about 12-15 fígs) |
| ½ | cup sugar |
| zest of one small orange | |
| juíce of one small orange (about ¼ cup) | |
| 2 | Tbsp balsamíc vínegar |
| ¼ | cup Ruby Red Port (optíonal, but takes ít to a new level) |
| ¼ | cup almonds, toasted and fínely ground |
Cut the fresh fígs ín half, and scoop out the meat.
In a small pot, add the fíg fíllíng, orange zest and orange juíce and sugar.
Bríng to a boíl on medíum-hígh heat and watch closely.
Reduce to a símmer, and add balsamíc vínegar to taste.
On a whím, I added some leftover Ruby Red Port whích made thís jam exceptíonally delícíous.
Allow to símmer untíl ít thíckens, about 10 mínutes.
In the meantíme, toast the almond ín a dry skíllet untíl just fragrant-- 2-3 mínutes. In a míní-chopper, grínd to be very fíne.
Add to the fíg jam and refrígerate for at least 1/2 hour.
Thís jam ís ídeal to use as a layer on top of a tart or píe crust, when makíng a plum tart. Thís not only helps the crust to not become soggy, but ít paírs beautífully wíth Italían prunes or plums.
Thís ís so delícíous, I plan to make more, as soon as I can fínd more fresh fígs. Loved thís! I bet thís would be delícíous on melted bríe.
