Love Maggie Beers fig paste? With this recipe, you can make your own easily at home. Serve your fig paste with a cheese for a delicious treat!
With this recipe, you can make your own easily at home. Serve your fig paste with a cheese for a delicious treat!
One of my absolute favourite things is Maggie Beer’s Fig Paste (overseas readers Maggie Beer offers a great line of Australian products and preserves).
Fig paste with cheese is nothing short of amazing. And as far as I am concerned no cheese platter is complete without it.
Recently I wondered about making my own fig paste. I thought surely it can’t be that hard, and well, it’s not.
In fact, it’s quite easy and all you need is a little time and you will be rewarded with a delicious abundance of fig paste to enjoy or even share with your friends.
Even better, it is a great way to preserve fresh figs!
The important thing with this recipe is to use jam setting sugar. This enables the paste to set properly and have the same consistency of Maggie Beer’s famous pastes.
Simply cook the figs and sugar until nice and thick, which is around 3 hours. That doesn’t mean you need to stand over the stove for 3 hours, though, an occasional stir is all that is needed.
Serve as part of a cheese platter as it goes wonderfully with soft and hard cheeses.
So tell me, what are your essentials for a good cheese platter?
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Adapted from Taste.com.au's Fig and Pear Paste
- 12 just-ripe figs pureed
- 500 g jam setting sugar (2 1/4 cups)
Combine the figs puree and sugar in a large saucepan and place over a medium heat. Stir until the sugar dissolves and bring to a simmer. Reduce heat to low and simmer, stirring occasionally for 3 hours, or until the paste is very thick.
Grease the base and sides of 6 ramekins and divide the paste evenly among the ramekins. Smooth the surface and loosely cover with baking paper and leave to set overnight.
Remove from the ramekins and wrap in plastic wrap and refrigerate.
If you don't have access to jam setting sugar use 2 cups caster sugar and 4 1/4 tbs powdered pectin instead of the jam setting sugar.