INGREDIENTS
3 cups fresh figs
1 cup verjus
½ cup honey
METHOD
Wash, cap, and cut figs into quarters
Combine all ingredients in a non-reactive saucepan, bring to a boil slowly. Turn heat down to low, and reduce until 2/3 of the liquid is absorbed into the figs
For a fine texture, puree in a food processor. For a coarse texture, leave as is
Taste the fig mixture. Add more honey for desired sweetness and a pinch of kosher salt for balance on the palate
Recipe by Gail Page from Caromont Farm