August 25, 2017
Condiments, Fruit, Figs,
Pear, Australian, 5 Ingredients Or Less, Budget-Friendly, Canning/Preserving, Baby Shower, Birthday, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Summer, Refrigerator, Stove Top, Fat Free, Gluten-Free, High Fiber, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"I found this recipe in a magazine a few years back and made it. It was so delicious and I remember serving it on my cheeseboards and meat platters during the late summer and early autumn. Everyone raved about this paste.
I lost the original recipe, but have just found it again on Taste.com and will surely be making it again when figs come into season again.
I actually bottled mine and stored in the fridge. Makes 3 cups"
Combine the figs, pear and water in a large saucepan over a high heat & bring to the boil. Reduce the heat to low and simmer, stirring occasionally, for 30 minutes or until tender. Remove from heat and set aside for 10 minutes to cool slightly.
Transfer fig/pear mixture to the bowl of a food processor and process until smooth. Weigh mixture. You will need the same weight of sugar as the puree for this recipe.
Combine the puree and sugar in a heavy-based saucepan over medium-low heat & cook ~ stirring, for 10 minutes or until sugar dissolves. Reduce the heat to low and continue to cook, stirring occasionally, for approx 3 hours or until mixture is very thick.
When thick remove from the heat and set aside for 30 minutes to cool slightly.
Grease the base and sides of six 1/2 cup (125ml) ramekins.
Spoon the puree evenly among the ramekins and smooth the surface ~ loosely cover with ramekins with baking paper and set aside for 2 days or until surface feels dry to the touch and mixture thickens. Turn out of the ramekins and cover with plastic wrap.
Store in the fridge.
To serve ~ Turn or spoon onto a cheese platter and serve with cheese and biscuits.
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