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Advieh Fig Preserves

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Figs are such a versatile fruit, conjuring both exotic images of relief under shade trees in a desert oasis and the comfort of a fireside holiday treat. We’ve whipped up a spiced fig preserve that lives up to that reputation. Rich with wine, balsamic vinegar, orange, spices and honey, this spread is worthy of the finest table yet easy to make. Here’s the recipe, just in time for holiday entertaining.

figs

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You can make preserves in a water bath or pressure canner, but rest assured they won’t last. We’ve gobbled up three jars in the first week and are hoping we have enough left for our Thanksgiving guests. Paired with Dukkah encrusted goat cheese and crostini they make a delicious snack. We plan to serve them alongside roast meats, too, for a sublime and unexpected combination.

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For this rainy day canning session we had help with the canning AND photography from our good friend Leah Manzari. Thanks, Leah!


 2 Comments

  1. tej says:

    We don’t get nearly enough fresh figs to relinquish any to preserves. Do you think this could be made with dried figs by increasing the water and eliminating the honey?

    • Sherrie says:

      I think that would work. (You could also use the juice from the orange zested for the recipe.) I would still add honey, but maybe use only half. (Taste after it has cooked a bit to see if you need to add a little more.)

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