Fig Paste

• 1 cup dried chopped figs (soaked overnight)
• squeeze of lemon juice
• 1 tbsp brown sugar (optional)
• 1/4 cup water (use soaking water for more flavour)
• 1 tbsp oil

Preparation

1 Drain figs from soaking water and keep the water.
2 Stirfry the figs in the brown sugar, lemon juice and oil.
3 Adding a dash of water periodically till they caramelize.
4  Once caramelized, set aside to cool.
5 As soon as they are at room temperature, put it in a blender and puree till smooth.
6 Must be stiff, not at all runny.
7 Goes great with a selection of cheeses, crackers and even on either dairy or meat antipasto platters.

Special instructions