Cocoa Fig Spread, oh where have you been all my life? My daughter recently purchased some Cocoa Fig Spread, called me up and said "mom you need to make this" then proceeded to tell me all about it. She sent me some photos so I could see it, and the ingredients label from the back of the jar.
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| photo credit: Sharon Benton Studios |
I did a little homework and discovered Cocoa Fig Spread is a product of Croatia. How cool is that! Croatia, with its over 1,000 islands and islets, is a country with an exceptional natural beauty, varied terrain, and cosmopolitan cities. Croatia is also renowned for its production of healthy food, a characteristic of this part of Europe.
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| photo credit: Sharon Benton Studios |
Around the time I was making it, I was preparing for a Getaway with some amazing women chefs, and a fabulous food photographer, Sharon Benton Studios. Several taste tested and critiqued it for me, then proceeded to set up an entire photo shoot around it. It was fantastic and the photos used here are the result.
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| photo credit: Sharon Benton Studios |
This versatile Cocoa Fig Spread is amazing on baked goods and breakfast treats, or warm and poured over ice cream or fresh fruit.
Fold gently into mascarpone and use as a filling for crépes. Pairs with soft cheeses such a Brie, Manchego, and aged Cheddar's or Gouda's or spread onto whole grain toast with sliced bananas.
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| photo credit: Sharon Benton Studios |
You may also like these other Fig recipes
Southern Fig Jam
Drunken Fig Jam
German Fig-Apple Mustard
Fresh Fig Spice Cake
Fig-Cranberry Chutney
RECIPE
Ingredients
4 cups diced ripe figs (I use Brown Turkey)
2 1/2 cups sugar
1/4 cup fair trade cocoa (Equal Exchange or similar product)
2 tablespoons lemon juice
1/2 tsp cinnamon
1/2 tsp cloves
1/3 cup brandy
Method
In a large heavy saucepan combine diced figs, sugar, cocoa powder, lemon juice, cinnamon and cloves. Stir and heat over medium high heat bringing to a gentle boil.
Reduce heat and simmer 20-30 minutes, stirring often. Mixture will begin to thicken up and figs will be macerated.
Remove from heat and stir in brandy (be careful as it will splatter some). Spoon mixture into a blender or food processor and pulse on low a few times, or until mixture is smoother with a few remaining pieces of fig.
Pour or spoon into prepared 8 oz mason jars, leaving 1/4-inch head-space. Top with lids and rings and process in a water bath or steam canner 10 minutes.
Remove jars and place on a kitchen towel on your counter-top and allow jars to sit undisturbed 24 hours. Jars are sealed when button on top of lid is depressed and won't flex up or down.
Yield: 5 - 8 oz jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Southern Fig Jam
Drunken Fig Jam
German Fig-Apple Mustard
Fresh Fig Spice Cake
Fig-Cranberry Chutney
RECIPE
Ingredients
4 cups diced ripe figs (I use Brown Turkey)
2 1/2 cups sugar
1/4 cup fair trade cocoa (Equal Exchange or similar product)
2 tablespoons lemon juice
1/2 tsp cinnamon
1/2 tsp cloves
1/3 cup brandy
Method
In a large heavy saucepan combine diced figs, sugar, cocoa powder, lemon juice, cinnamon and cloves. Stir and heat over medium high heat bringing to a gentle boil.
Reduce heat and simmer 20-30 minutes, stirring often. Mixture will begin to thicken up and figs will be macerated.
Remove from heat and stir in brandy (be careful as it will splatter some). Spoon mixture into a blender or food processor and pulse on low a few times, or until mixture is smoother with a few remaining pieces of fig.
Pour or spoon into prepared 8 oz mason jars, leaving 1/4-inch head-space. Top with lids and rings and process in a water bath or steam canner 10 minutes.
Remove jars and place on a kitchen towel on your counter-top and allow jars to sit undisturbed 24 hours. Jars are sealed when button on top of lid is depressed and won't flex up or down.
Yield: 5 - 8 oz jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.