Fig jam

Fig jam

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
200g dried figs
200g sweet marsala wine

Method

  1. Cook the figs and marsala in a small saucepan over a low heat for 20 minutes, stirring occasionally.
  2. Once the mixture has reduced in volume by a quarter, transfer to a food processor and blend to a paste. Leave to cool for 2 hours, then store in an airtight container in the fridge for up to 2 weeks.
  3. Note that this recipe makes double the quantity of jam needed; if you like, use the leftover jam to fold through the gelato as it’s coming out of the churner or to garnish the gelato when serving.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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