BETH COLLINS / KALAMATAS
1 cup fig jam (or marmalade)
6 large fresh brown turkey figs, stem removed and split in half
¼ cup chopped dates
2 tsp fresh grated ginger (1 tsp of powdered)
1 small jalapeno pepper, seeded and chopped
¼ cup balsamic vinegar
2 tsp pomegranate molasses
Zest of 1 large orange plus juice
½ tsp vanilla
3 Tbsp water or apple juice
Salt and pepper to taste (usually just a pinch)
Put all ingredients into a medium size sauce pan. Bring to a low boil, then reduce heat to just a simmer. Let simmer for 20 to 25 minutes, stirring occasionally to make sure the mixture does not stick.
Remove from heat. Puree in a blender or use an emersion blender. Let chill in refrigerator for 30 minutes before serving. The fig mixture can be served at room temperature. Great served as a dip, or spread with sharp cheese and simple crackers, or pita chips. For more info check out www.eatatkalamatas.com
