Black Garlic Fig Quince/Jam/Jelly

This is the most delicious addition to your cheeseboard on any occasion but simply perfect for Christmas.

4 whole fresh figs, halved

250ml hot water or unsweetened apple juice

2-3* tsp powdered gelatin (or other setting agent to set 250 ml of liquid)

3 tablespoons brown sugar

2 black garlic cloves

¼ teaspoon cinnamon

1 teaspoon lemon zest

 

Preheat oven to 180C. Place halved figs on a baking tray and bake uncovered for 40 min, until soft.

Meanwhile, dissolve gelatin in hot liquid and allow it to cool to room temperature.

When figs are ready, combine all ingredients and liquidize them until super smooth in a food processor.

Pour this mixture into a shallow, flexible dish (plastic or silicone, although glass is fine too) and refrigerate for 2h or until completely set.

When the mixture has set into jelly, remove the container from the refrigerator and run a knife along its inside edge to detach the jelly from it. Turn the dish upside down (you can squeeze it gently to help things a bit) and tap it a few times against the kitchen counter to release the jelly.

Now you can slice the jelly to desired shapes and serve it as a condiment with your cheese board.

 

Notes

 

*2 teaspoons of gelatin will produce jelly, which will soften to jam consistency after sitting at room temperature for a while. To produce firmer jelly that will remain firm for longer at room temperature use 3 teaspoons of gelatin instead.