This recipe was given to me by an American friend of mine about fifteen years ago; we ate it at Christmas in San Francisco. At that time, you couldn’t get dried black Mission figs in London, so I was unable to try the recipe out when I got home, but they’re quite widely available now, so I thought I’d share the recipe.
- 3 tblsp minced shallots
- 2 x 3” thyme sprigs plus 1/3 tsp minced fresh thyme
- 1 bay leaf
- 1.5 tblsp unsalted butter
- ¼ pound dried black Mission figs, finely chopped
- ¾ cup Port
- ¼ tsp salt
- ¼ tsp pepper
6oz soft mild goat’s cheese
24 small thin crackers of your choice
Cook shallots, thyme sprigs, bay leaf and butter in a pan over a low heat until shallot is softened, add figs, Port, salt and pepper; bring to a boil, reduce heat and simmer until liquid has evaporated. Remove springs of thyme and bay leaf; stir in minced thyme, adjust seasonings.
Spread the goat’s cheese on crackers, and top with the warm fig jam.