Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Our first entry in Charcutepalooza, duck prosciutto with wine-soaked figs, rosemary goat cheese, crispy duck and wine reduction. Also, playing a game of tag with my cow.
I have fallen in love with the simple way to preserve figs, which I learned at my weekly markets in Certaldo. I serve them with Gorgonzola cheese and use them often in savory dishes, but are naturally sweet.
This recipe is inspired by Christine Ferber. The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon. Hope you enjoy!
Figs are in season for such a short time, being able to enjoy them year-round is a true pleasure. This fig compote uses red wine to increase the acidity.
