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Vivienne Bolton - Recipes
ripe walnuts
Walnuts Ripening

Walnut and Fig Conserve

Figs and walnuts hit the fresh food markets at around the same time, so have a go at making a jar or two of fig and walnut conserve. I often add sliced peaches or pears to my midday salads, ringing the changes through the seasons. Try a salad of fresh leaves, thinly sliced ripe figs and a soft goat’s cheese, simply dressed with well-seasoned olive oil and orange juice and embellished with a liberal sprinkling of walnuts, and a thick slice of wholemeal bread and you have a meal fit for the Gods! 

Fig and Walnut Conserve:

I've never liked fig jam, I find it too sweet and too pippy. My grandmother made the most delicious fig conserve which I consider a far superior product. The fruit is cooked in syrup and stays whole, but spreadable. The addition of lemon juice improves the flavour of both the syrup and the figs.

Spoon onto hot, freshly toasted wholemeal bread for a breakfast treat, or enjoy with tea and scones (don’t forget to add an extravagant spoonful of crème fraiche)

1 kilo figs
Handful of walnuts
1litre water
500g sugar
Juice of one lemon

Begin by making the syrup. Measure the water into a large saucepan, add the sugar and lemon juice and bring to the boil. Boil rapidly for 5 minutes. Peel and quarter the figs, add to the hot syrup and boil for about 5 minutes or until the fruit takes on a glassy appearance, toss in the walnuts and boil for another minute or two. Pour carefully into prepared jam jars and seal. Delicious eaten warm.

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