Fig confit is a sweet, jam-like spread made from figs. It’s got a gourmet feel to it, and it’s a simple addition that can elevate appetizers and cheese boards.
But don’t let the fancy name fool you; fig confit is incredibly versatile. You can pair it with cheese, spread it on toast, add it to holiday dishes, or even use it as a glaze for meats.
This fig confit recipe is easy to follow, and you can use either fresh or dried figs, depending on what you have on hand. Let’s get started!
What you’ll need
- Figs: 300g (about 10.6 oz) of fresh or dried figs. If you’re using fresh figs, try to find ripe, but firm, ones.
- Sugar: 200g (7 oz). Granulated sugar will work perfectly fine, but you can experiment with brown sugar for a richer, molasses-like flavor.
- Balsamic vinegar: 2 tablespoons. This adds a tangy, complex note that balances the sweetness of the figs.
- Olive oil: 1 tablespoon. Use a good quality extra virgin olive oil for the best flavor.
Optional enhancements:
- Lemon juice, to taste
- Salt and pepper, to taste
- Water: If you’re using dried figs, you’ll need about 300 ml (10.6 oz) to rehydrate them.
Don’t skimp on quality! The better your ingredients, the better your fig confit will taste.
Step-by-Step Guide to Making Fig Confit
Ready to make some fig confit? Here’s how it’s done.
Preparing the Figs
First, you’ll need to prep the figs. If you’re using fresh figs, be sure to wash them thoroughly and remove the stems. Then, cut them into quarters. If you’re going with dried figs, chop them into smaller pieces and, if needed, rehydrate them slightly with warm water.
Cooking the Confit
Now, let’s get cooking! In a saucepan, mix together your sugar, balsamic vinegar, olive oil, and a splash of lemon juice if you’re feeling zesty. If you’re using dried figs, add a bit of water to the mix. Bring it all to a simmer, stirring until the sugar is completely dissolved.
Next, gently add your prepared figs to the simmering syrup. Let it all cook for about 20 minutes, or until the figs are nice and tender (especially important for dried figs). Remember to stir frequently to prevent sticking.
Once the figs are cooked, season with a pinch of salt and pepper to bring out the flavors.
Achieving the Right Consistency
The goal is a thickened, jam-like consistency. To check if it’s ready, drag a spoon through the confit. If it slowly returns and holds its shape, you’re on the right track. If it’s too thin, continue simmering for a few more minutes. If it gets too thick too fast, add a tablespoon of water at a time.
Preserving Fig Confit
If you’re not planning to use all of your fig confit right away, proper storage will keep it fresh.
Sterilizing Jars
Sterilizing your jars is key to long-term preservation because it kills any mold or bacteria that could spoil your confit.
To sterilize the jars, put them in a large pot, cover them with water, and bring the water to a boil. Let them boil for 10 minutes, then carefully remove them and let them air dry completely before you fill them.
Filling and Sealing
While the fig confit is still very hot, spoon it into the sterilized jars, leaving about 1/4 inch of space at the top.
Screw the lids on tightly and invert the jars on a clean towel. As the jars cool, a vacuum seal will form.
Storage
For short-term storage, keep the sealed jars of fig confit in the refrigerator. They should last for several months this way. If you’re interested in long-term storage, you can process the jars in a boiling water bath to help them last even longer.
How to serve and pair fig confit
Fig confit is incredibly versatile. Try it with:
- Cheese: Goat cheese, brie, and blue cheese are all excellent choices.
- Appetizers: Spread it on crackers or baguette slices for a simple yet elegant canapé.
- Main courses: It’s particularly good with richer meats like foie gras or pork.
- Holidays: Fig confit makes a special addition to any Christmas or holiday cheese board.
Wrapping Up
Fig confit is a delightfully sweet and complex condiment that can elevate so many dishes.
I hope you’ll give this recipe a try and see for yourself how easy and rewarding it is to make your own fig confit.
And if you’re looking for a gourmet gift for a foodie friend, a jar of homemade fig confit is always a welcome treat!