Cookbook

Suggested by Nathalie Ladurantie
for two 300 gram /10 ounces jars.

● 1 kilogram figs cut into small pieces
● 300 grams sugar
● 2 minced shallots
● 1 teaspoon grated fresh ginger
● 10 centiliters/ 1/3 cup nut flavored wine vinegar
● 1 pinch cinnamon

Preparation

1. In a saucepan, heat the vinegar and add sugar, shallots and figs. Bring to a boil and cook for fifteen minutes.
2. Add cinnamon and ginger. Mix well and cook for half an hour over low heat, stirring occasionally.
3. Store in sterilized Bell jars, like jam.

Courtesy of Tartine Jeanne.