If you enjoy the occasional cheese platter with trimmings, you are likely familiar with Pan des Higos, the fig wedge stuffed with Marcona almonds.
This is similar, but with raisins instead of almonds. It benefits from access to some equipment, and from patience,
Simmering the figs in wine takes some care. You want them to plump, then begin to burst, but be cautious not to allow any to burn.
To mak a figge tak figges and boile them in wyne
then bray them in a mortair put ther to bred and
boile it with wyne cast ther to clowes maces guinger
pynes and hole, raissins and florisshe it withe pongar-
nettes and serue it.
4 lbs figs
1 lbs raisins
1 bottle wine (I used a riesling type, semisec. Pick one that goes well with figs.)
1 tsp cloves
2 tsp ginger
2 tsp mace
1/2 tsp salt
Fig jam for the cheeses
Simmer figs in wine til they are soft and bursting.
Run through a meat grinder.
Fold in raisins and spices.
Place in a mold or form.
Put in a warm oven or cool area overnight to set, then unmold, wrap in paper, and store for as long as it needs to dry some.
Cut into wedges, wrap and store, serve as an accompaniment to cheeses.
We both tasted as we seasoned, in hopes of enhancing the flavors rather than spicing the food. It’s meant to complement other foods rather than to be a centerpiece.
I was dreading braying it in a mortar. This would be outdoor work, with a fair amount of loss, as cooked figs are so juicy. Instead, it went through the meat grinder. That took about 10 minutes and was far less scary than a mortar would have been.
After adding the raisins and spicing it, the dish is to be served. However, we need a dry consistency, and a dish which will hold, so I put it into pans and dehydrated it.
It is currently wrapped in paper, on a rack, awaiting the day it will be served. I can’t wait.