Image is for illustrative purposes only.
This is a simple two-ingredient paste made by simmering dried figs in water until they are plump and soft, draining them, then blending them to a thick, smooth purée. It has a deep, honeyed sweetness with the faint crunch of the tiny fig seeds, and a texture close to a thick jam that holds its shape when spread.
I use it as a filling paste wherever a natural fruit sweetness is wanted without adding extra sugar: rolled into pastry batons and strudels, spread between sponge layers, folded into fruit cake mixtures, or piped into biscuits and tarts before baking. Because it is nothing but fruit and water, it also makes a useful base to flavour further with spices, citrus zest or a spoonful of rum.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 750
Number of Units: 1
Unit Size: jar of thick fig paste, about 560 g
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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500 |
17.6 ounces
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Dried Figs
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hard stems removed, roughly chopped |
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B
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250 |
1.1 cup
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Water
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750
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
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STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Cut the hard stem tips off A (dried figs) and chop the figs roughly so they soften evenly. |
Pieces of a similar size, about 1–2 cm |
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2 |
Boil |
Put A and B (dried figs and water) into a saucepan, bring to the boil, then lower the heat and simmer with the lid on, stirring now and then. |
Figs plump and completely soft, about 15–20 minutes; add a splash more water if the pan runs dry |
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3 |
Drain |
Tip the figs into a sieve set over a bowl and let them drain, keeping the cooking liquid. |
Most of the free liquid drained off, figs still hot |
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4 |
Blend |
Blend the drained figs to a paste in a food processor or with a stick blender, adding a little of the reserved cooking liquid only if the machine struggles. |
Thick, smooth and spreadable, holding its shape on a spoon; the fine seeds will still be felt |
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5 |
Cool |
Spread the paste out in a shallow dish to cool, then pack it into a clean jar or airtight container. |
Completely cold before sealing so no steam condenses inside |
Important Notes
The half batch given here uses 500 g of dried figs and makes roughly 560 g of paste — the figs take up water while cooking and lose some again when drained, so the finished weight is a little more than the dried fruit you started with. Keep the paste in an airtight container in the fridge and use it within about a week, or freeze it in small portions. Do not thin it down too much: a stiff paste stays where you pipe or spread it and will not soak into pastry during baking. Save the strained cooking liquid — it is lightly sweet and can be brushed onto sponge as a soaking syrup.
Tools & Arrangements
Saucepan with a lid, sieve, bowl, food processor or stick blender, spatula, airtight container or clean jar
