Ed and I visited northern California during the summer of 2009. This trip included a few memorable days in Sonoma and Napa. One of the wineries we visited was Cakebread where we tasted some great wines and I also signed up for their “recipe of the month” emails.
One of the first I received included the recipe below. I had tried to make a fig spread prior but it didn’t turn out as good as this one! Think of it as the filling in a Fig Newton, but even better because it’s made with wine. I usually double the recipe so when I’m putting together a cheese tray I always have some on hand as it pairs well with all sorts of cheeses.
I am sure Cakebread would like me to use their wine, but they’re just a bit too-high end to cook with – would rather drink them!
|Cakebread Fig Spread|| || |
- 1¼ cup dry red wine (such as Merlot)
- 8 ounces dried black mission figs, stemmed and halved
- 1 bay leaf
- ¼ teaspoon anise seed
- Combine the wine, figs, bay leaf, and anise seed in a small saucepan. Bring to a simmer over medium heat. Cook for 15 minutes, until the figs are rehydrated and soft. Remove from the heat and let cool.
- Remove the bay leaf, transfer to a food processor, and purée.
- Store the mixture in an airtight container, refrigerated, for up to two months.
Source: Adapted from The Recipes of Cakebread’s Bruschetta with Black Mission Figs and Gorgonzola