Serve this conserve as a breakfast accompaniment or with aged, cloth-wrapped cheddar and crackers or crusty bread.
INGREDIENTS
1 kilogram moist, dried figs
750 grams sugar
3 cups water
zest and juice 1 lemon
1½ teaspoons whole aniseed
¼ cup pinenuts, toasted
1 cup chopped walnuts, toasted
½ cup chopped crystallized ginger
METHOD
Put the sugar, water, lemon zest and juice and the aniseed in a large saucepan. Bring to the boil and simmer for 5 minutes. Remove the tough stalk end from the figs and roughly chop. Add to the syrup along with the pinenuts, walnuts and the ginger and simmer rapidly until the figs are tender and syrupy. Stir frequently. Dried figs will not break down like raw figs do when cooked.
They will retain their shape to a certain degree. Test for setting point then stir in the remaining ingredients. Tip into warm sterilized jars and seal. Makes about 4 cups
Pantry Notes: Whole aniseed is not the same as star anise. They can be purchased from good food stores or specialty shops.
Use only the freshest walnuts in this recipe as rancid walnuts will taint the flavour of the jam. Look for fresh, locally grown nuts in good food stores and specialty shops.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.