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Recipe: Apple and Fig Spread

You can also chop the ingredients and use it to mix in yogurt or as a cracker topping..

Most people in the northeast probably know that fall is apple season.  But the late summer and early fall is fig season too.  Right now we’re nearing the end of fresh, sweet farmers market figs.  This recipe takes advantage of the seasonal produce crossover from summer to fall.  I’ve also canned a pared down version of this recipe before, using only dates, dried figs, fresh figs, apples, lemon juice.

Enjoy this as a spread because all the dried fruit has concentrated sugars (from the removal of the water).  I enjoy it as a light dessert on a piece of bread with a thin slice of good cheese.

Apple and Fig Spread

Serves many

  • 4-5 dried figs
  • 4-5 fresh figs
  • 2 apples, roughly chopped
  • 1/4 cup pitted dates
  • 1/4 cup raisins
  • 1/3 cup sweet red wine
  • 1/4 cup dried apricots
  • 1/2 cup chopped walnuts
  • 1/3 cup orange juice

Chop the dried dates and raisins together and combine in a bowl with the red wine.  Cover and let sit on the counter for 2-3 hours.  In a food processor, combine all ingredients other than the orange juice.  Pulse, scraping down the sides of the bowl every few pulses.  Slowly add orange juice until the mixture is smooth enough to spread.

 

*I’m not including the nutrition information (as with the other spreads and dips I post) because this recipe is higher in calories from the fruit.  However, all of the sugars are natural and it is packed with vitamin C, fiber, potassium, manganese.

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