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RECIPE # 4895 GINGERED FIG DIP Wed. Sept. 26, 2012

RECIPE # 4895 GINGERED FIG DIP Wed. Sept. 26, 2012

CREATED Sep 26, 2012

BETH COLLINS / KALAMATAS

1 cup fig jam (or marmalade)

6 large fresh brown turkey figs, stem removed and split in half

¼ cup chopped dates

2 tsp fresh grated ginger (1 tsp of powdered)

1 small jalapeno pepper, seeded and chopped

¼ cup balsamic vinegar

2 tsp pomegranate molasses

Zest of 1 large orange plus juice

½ tsp vanilla

3 Tbsp water or apple juice

Salt and pepper to taste (usually just a pinch)

Put all ingredients into a medium size sauce pan. Bring to a low boil, then reduce heat to just a simmer. Let simmer for 20 to 25 minutes, stirring occasionally to make sure the mixture does not stick.

Remove from heat. Puree in a blender or use an emersion blender. Let chill in refrigerator for 30 minutes before serving. The fig mixture can be served at room temperature. Great served as a dip, or spread with sharp cheese and simple crackers, or pita chips. For more info check out www.eatatkalamatas.com