Fig Preserves with Rosemary & Lemon

Posted on October 1, 2013

• 1 lemon, zested and juiced
• 3 pounds fresh ripe figs, stemmed and cut into small pieces
• ¾ cup sugar
• 1 T chopped fresh rosemary
• ¾ cup red or port wine
• ¼ cup chicken stock
• ¼ teaspoon Kosher or sea salt

Put the lemon zest and juice in a heavy saucepan. Add the figs and sugar, tossing to evenly coat the figs, and let stand until the sugar is dissolved. Combine with remaining ingredients and bring to a boil over medium-high heat. Reduce heat to low and continue to cook as preserves thickens. Stir frequently. Cook for 20-30 minutes or until the liquid runs off a wooden spoon in thick droplets. Remove from heat and let cool slightly.

This is a more savory preserve and pairs well with roasted pork or braised chicken.