Cakebread Fig Spread

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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

Cakebread Fig Spread
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Recipe type: Appetizer
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Ingredients
  • 1¼ cup dry red wine (such as Merlot)
  • 8 ounces dried black mission figs, stemmed and halved
  • 1 bay leaf
  • ¼ teaspoon anise seed
Instructions
  1. 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.
  2. Remove the bay leaf, transfer to a food processor, and purée.
  3. 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

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Comments

  1. Nicole – this looks amazing. We love good fruit spreads with our salumi. We found one in Venice of apples and horseradish – you should try it! (It’s on Cocoa & Lavender) We will be making this – and I think maybe even using it to fashion some homemade Newtons!

    • David – We love horseradish – I will absolutely look for that recipe on C&L. This is so easy to make, tastes great and keeps for a long time. Love the idea of you making homemade Newtowns from it. Yummy!