Dried fig and ginger paste
The fruit and vegetable strainer can also be used to puree softer fruits. In this recipe it produces a simple paste. A 'cheaters' method to a traditional paste recipe that involves cooking the pulp for a long time stirring constantly. This version is simple and delicious – great served with a good soft brie or sharp tasty cheddar. Serves 10
- Sep 3rd 2012
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Ingredients
- 300g dried figs*
- optional syrup if required *
- 250ml water
- ½ cup (110g) caster sugar
- 50g glace ginger
- 2 tsp orange blossom water
Method
- Attach the fruit and vegetable strainer attachment to stand mixer and turn to speed 6. Place a bowl under the straining attachment. Add the figs, followed by the ginger pushing them gently into the hopper with the pusher. The paste will extrude from the actual strainer cone and from the end of the strainer cone.
- This firmer paste from the end of the cone can be placed back into the hopper to re-strain. Remove the cover from the attachment and scrape all the paste from the whole of the cone into the mixing bowl. Attach the flat beater and add the orange blossom water.
- Mix for 5 seconds to combine. Refrigerate until using. Serve a large dollop of paste with crisp almond bread and a selection of cheeses.
Tips
- Depending on the brand, some dried figs are very firm and dry, others are very soft and pliable. If very dry and very firm to touch, the figs will need to be poached first in a light sugar syrup. To poach: Place the water and sugar into a frying pan. Bring to the boil stirring until the sugar has dissolved. Add the figs and toss to coat in the syrup. Simmer 3-5 minutes until figs are plump and soft. Cool 15 minutes and drain well. If the figs are soft within the packet, poaching is not required.