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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.