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Fig Confit


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Fig Confit


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Fig Confit

This marmalade recipe is perfect for garnishes, for adding to your favorite duck or chicken dishes or jazzing up a piece of pound cake. I look forward to making this every year.


  • Prep Time : 2 hour
  • Ready Time : 2 hour



  • 4 cups sugar
  • 2 cups water
  • 2 lemons, skin cut off and cut into thin strips, fruit cut into chunks
  • 2 1/2 - 3 pounds figs, stemmed
  • 1/2 cup chopped walnuts


1. Place a medium saucepan over medium heat. Place the sugar, water, lemon skin and fruit in the pan. Bring the mixture to simmer. Place the figs in the pan and lower the heat to a very low simmer.

2. Poach the figs for 1 1/2 – 2 hours until the poaching liquid has reduced and the figs are thick and similar to marmalade. Add the walnuts and turn off the heat. Allow the mixture to sit for 1 hour.

3. Remove the figs and store covered in the refrigerator for up to 2 weeks or freeze for 3 months. Reserve the poaching liquid for vinaigrettes, wine reductions or topping frozen desserts.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com




3 Responses to Fig Confit

  1. avatar says: Shirley

    I love your jam recipes and I would like to receive kosher recipes by email

  2. avatar says: Jeanne

    When the figs are removed after cooking, do the walnuts and lemon skins stay behind in the remaining poaching liquid?

  3. there shouldnt be much liquid left at all.

    you are cooking the mixture until the texture is that of jelly.

    you can see if the poaching has “set-up” by drizzling a bit on a plate and placing the plate in the refrigerator. if the cooled liquid is very thick, the confit is finished cooking!

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