The only way we were able to, legally, sell our D'oro (fortified Walnut Wine) for the first 5 years, was to incorporate it into a preserve. My first fresh fig experience took place in the backyard of one of my Italian uncles, who grew massive amounts on a postage stamp lot in Burnaby, a city in BC, which, likely, has the most fig trees per capita in North America! I wanted to capture that fresh 'seed crunch' taste of figs and combining it with the richness of the walnut wine, we ended up with a preserve that is as delicious served as a condiment on a cheese board as it is slathered over a grilled pork tenderloin.
Customers are constantly sharing their favorite combinations and pairings of our preserves, and more times than not, it involves the Turkish Fig with Walnut Wine. This past weekend, a lovely lady and great friend, Wendy Taylor, told me her latest creation incorporates the preserve into a vinaigrette she serves over a decadent salad of Arugula, Proscuitto and Blue Cheese....seriously? Can NOT wait to try this!
Other ways of incorporating the preserve...
Fig Loaf - Replace the mashed bananas in banana bread with the same amount of Turkish Fig w/ Walnut Wine for a rich loaf, smear with Mascarpone for a truly over-the-top treat
Panini - Turkish Fig w/ Walnut Wine, Tiger Blue Cheese, Proscuitto
Stilton Cheesecake topped with Turkish Fig w/ Walnut Wine
Balsamic Fig Vinaigrette - Combine Turkish Fig w/ Walnut Wine with Balsamic and Olive Oil for the above mentioned salad.
I'd love to hear if you've done something great with our preserves and if you'd like to share the recipe, I'd be happy to post...