As you have probably guessed by now, I really love sauces. Don’t worry though this is going to be my last one for a while, then I’ll get back to real food, Promise.
I took a stroll down to the Fruit and Veg market in Dublin there this morning to have a browse. I must admit I was pretty nervous on my way in the first time as I wasn’t full sure on how open to Joe Public it actually was. After a few minutes of walking around as if I knew where I was going I started talking to one of the vendors and I couldn’t have felt more welcome. After all, to them, business is business. Since then I have made it a regular stop on my shopping trips and would recommend anyone to do the same, not only for the experience but the price and quality can’t be beaten.
So today my search was for fresh figs for this seriously good fig chutney. Figs aren’t something we see enough of in supermarkets and the like these days, they are beautifully sweet and delectably moreish, especially baked in the oven served with a little honey and a scoop of ice cream for dessert. Anyway I digress, this is a great little recipe and the chutney goes so well with so many things. Cheese, crackers, meats, salads you name it.
12 fresh figs
1 tablespoon balsamic vinegar
60ml dark spirits (I use spiced rum but any port or whiskey will do)
1 star anise
50g dark sugar
-Cut your figs into eighths (or small if you like but I like it kind of chunky) and put them in a large heavy based saucepan
-Add the rest of the ingredients (don’t be temped to overdo the vinegar if it seems dry, as soon as the heat comes on all the juice will rush out of the figs)
-Leave the pot on a medium heat until the mixture turns to a kind of jammy consistency. (This usually takes about 45mins to an hour for me)
-Taste it at the end and add a little sugar or vinegar if it’s a little sweet or bitter.
-Jar it up while it’s still warm and then enjoy.