Fig Caviar

Last week I got some dried organic figs from the CSA. These were beautiful pleasing in all manners – could feel the little bit of fuzz from the skin, good chew factor, and popping crunch like fruity caviar; a subtle sweetness to round it all out. Thinking about the similarity in texture to caviar – like a membrillo paste – scraping out the luscious inside, adding a tish of lemon juice and sherry to loosen it all up and then what…? Looking for your ideas. Please comment.

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2 Comments Add yours

  1. Oh, what about a mushroom broth concentrate to add earthy-ness, or just tiny bits mixed in for the chewy factor…now what kind of mushrooms…and a little parm cheese…

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