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Green Fig and Fennel Seed Marmalade
This marmalade is an excellent condiment to have on
hand for spreading on breakfast toast or coffee rolls or
topping ice cream. It also makes an unusual accompaniment
for kebabs of pork, lamb, or chicken. And it’s a snap to
make in a microwave oven.
Makes 3 cups
Cut the figs into quarters and place them in a large
microwave bowl. Add the sugar, stir to mix, cover, and set
aside to macerate overnight.
Next day, add fennel seed and stir to mix. Microwave on
high for 5 minutes, until beginning to boil. Stir and
continue microwaving on high for 10 minutes, until
bubbling. Stir again and continue microwaving for 5
minutes, until the liquid is bubbling almost to the top of
the bowl. Remove and stir in the lemon juice. Set aside
until cool, then chill overnight before using. Will keep
up to 3 months or longer in the refrigerator.
Recipe from The Armenian Table: More than
165 Treasured Recipes That Bring Together Ancient Flavors
and 21st-Century Style, by Victoria
Jenanyan Wise, Food photography by Rick Wise
(St. Martin’s Press; May 2004; $29.95/Hardcover; ISBN:
0-312-32531-2). |
