Content

• Ingredients
• Dry fig paste
• Fresh fig paste
• Steps
• Method 1 of 2: Dry Fig Paste
• Method 2 of 2: Fresh Fig Paste

Fig pasta is a delicious treat that can be spread over rolls, toast, pancakes, tortillas, and other baked goods. This is a delicacy, not the "jam" or "pasta" you think of. This makes it even more unusual and special when you enjoy it.

Ingredients

Dry fig paste

• 12 ounces dried figs, stems removed and fruit quartered
• 3 tbsp (45 ml) sugar
• 1 ½ cups (295 ml) water
• 1 tbsp (15 ml) lemon juice

Fresh fig paste

• 12-15 fresh figs
• 1/4 cup (60 ml) sugar (depending on the sweetness of the figs)
• 2-3 pinches of cinnamon
• 1 tsp (5 ml) lemon juice
• 1 cup (236 ml) water

Steps

Method 1 of 2: Dry Fig Paste

Despite the more “pudding” taste and added sweetness, there is nothing artificial about this pasta, although it is still incredibly simple. Dried figs have a more enriched flavor, so this is not surprising. Try this recipe if you're aiming for the classic fig paste you're trying to recreate.

1. 1 Combine figs, sugar and water in a saucepan over medium heat. Bring everything to a boil, then reduce the heat to simmer slowly.
2. 2 Simmer the fig mixture over low heat so that the figs break down easily and most of the liquid evaporates. Check for doneness with a wooden spoon or knife. The figs should cook in about 20 minutes.
3. 3 Pour the mixture into a food processor and add the lemon juice. If you don't have a food processor, turn off the hotplate and add lemon juice to the saucepan.
4. 4 Stir the mixture in a food processor until it is completely pureed. If you are not using a food processor, knead the puree in a saucepan using a wooden spoon.
5. 5 Let the pasta cool and serve. Or, if you like, canning your pasta!

Method 2 of 2: Fresh Fig Paste

Made with fresh figs, this paste is much more tender than dry fig jam. A little cinnamon and lemon juice will go a long way to give this recipe the perfect combination of spice and acidity.

1. 1 Rinse, dry and chop fresh figs. Remove any dirt from the fruit and then dry it completely. Then slice or quarter your figs.
2. 2 Add chopped fruits and water to a saucepan and cook over low heat for 4-5 minutes.
3. 3 Add sugar and cook for 30-45 minutes, stirring constantly. If the mixture looks too dry, add a little water to keep it moist.
4. 4 When the jam is completely done and spreads easily, remove the pan from the burner and stir in the cinnamon and lemon juice. Cover the pot with a tea towel (to absorb condensation) and let the paste cool to room temperature.
5. 5 When the jam has cooled, serve and savor the taste.