Dried Fig, Pine Nut and Whisky Conserve

Preparation info

    • Difficulty

      Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

This gets devoured in our house when we have friends to stay. Either Yazzie or Zeki will make a batch of pancakes for breakfast and spoon this conserve over them, or they will ladle it into bowls of steaming porridge with a swirl of cream. A wee dram alongside is rather good too!

Ingredients

  • 300 ml/½ pint water
  • 300 ml/½

Method

Heat the water and whisky with the sugar in a heavy-based pan. Bring the liquid to the boil, stirring all the time, until the sugar has dissolved. Reduce the heat and simmer for five to ten minutes, until the syrup begins to thicken.

Stir in the lemon juice and the figs. Bring the liquid to the boil once more, then reduce the heat and simmer for 15 minutes, until the figs are tender. Ad