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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.