This is served alongside cheese, as is Quince paste. The feature of this recipe is that it is flexible. Once you have the basics, that is the Orange and Figs, Pomegranate and lemon juices, you can experiment with the trimmings.
I have added Cognac or Whiskey instead of the Gin. A pinch of Chilli flakes and some Rosemary are interesting.
When Apricots are in season, I will try these instead of the orange.
The amounts given in the recipe are also flexible.
450grams figs and whole oranges, (approximately 150g reconstituted dried figs and 300g whole Orange )
500 mls of Pomegranate Juice and lemon juice. (150mls fresh lemon juice and 350 mls of bottles pure Pomegranate juice.)
Experiment with add ons. A pinch of chilli flakes and / or 4 sprigs of fresh Rosemary. Or a touch of Cardamom.
Sugar, 650 to 750 g. ( this is 3/4 of the cooked volume in the bowl.
Process
Place drained Figs and 1/4 ed Oranges into TMX bowl. Zap speed 6 for 4 seconds. Some texture is ok. No big lumps.
Add juices and add ons if using, cook 30 minutes at 100 degrees.
Add sugar, cook 30 minutes Varoma.
Test for a firm set by placing 2 teaspoons full of mixture on a cooled small plate in freezer for 5 minutes.
If not firm cook for another 10 minutes.
Pour into small sterile jars or set in oiled muffin trays.
