Fig Paste – No platter is complete without it.
The key to this recipe is time and quantities. I had 2.5 kilos of figs and used 2 kilos of white sugar (very similar to jam quantities) and 4 hours of very slow cooking.
2.5 kilos figs
2 kilos white sugar
In a food processor, break down the figs with the skins still on them in batches. Once done, add the fig mixture to a large heavy based non-stick saucepan over a low heat. Add in the sugar and the juice of the 2 lemons. Stir until the sugar has dissolved and leave to cook for 3-4 hours on a low heat.
Check on the mixture every 20 minutes.
The consistency of the mixture is up to how you like it. I have made a few versions. Some more spreadable, some thicker and sliceable like the photo attached. The longer it cooks for the harder the paste will be.
Once the cooking is completed, place into tin baking dishes that have been lined with cling film. Leave out to cool and then put into the fridge into an airtight container.
> Adding nuts to this recipe is a complete winner! I have made some variations with almonds and with pistachios.