This is my version of a spread some dear friends brought back from Italy for a Christmas present. It came with the suggestion that it be put on bacon... GENIUS!!!!
2 lbs fresh figs
2/3 c. dark brown sugar
2 T. honey (42 g)
1 c. balsamic vinegar
3 1/2" wide strips lemon peel
My original take on this used figs carried back on a plane from San Francisco. They were both a little past their prime and not very sweet. If you have lovely sweet figs, I would start with half the amount of sugar and add some back during cooking if you think it needs it.
Rinse figs, cut off stems and halve. Place in 2 or 3 quart saucepan with lemon peel, sprinkle on sugar and pour honey and balsamic over the top. Let marinate overnight. I put them in the fridge, if your figs are nice and fresh they could probably sit on the counter.
The next day, put them on the stove over very LOW heat, I had the cover mostly on, but cracked open. Cook for 3-4 hours, keeping an eye on them and stirring/tasting to adjust sweetness if necessary. They are done when the consistency is about right for a spread. Remove the lemon peel. Give a brief whir with an immersion blender so there are not any big chunks. Place in clean glass jars and refrigerate. Makes 3-4 cups of spread (about 6 g net carb per tablespoon).
