Fig Marmellata recipe

(by Executive Chef Peter McNee of Poggio)

We source our figs from a number of local farmers every summer. Common varieties grown in California include black mission, adriatic, calimyrna and brown turkey figs. Figs actually have two seasons, one called the breba crop, a result of the prior year’s growth, taking place in late spring/early summer. The second season, in late summer, known as the main crop, is more substantial, producing much more fruit. As the season nears its end, and the figs mature, farmers have harder time with overripe fruit.  This is the time to preserve the figs for use when the season has ended.

  • 1 lb figs
  • 1/2 lb sugar
  • 1/2 Tbs sea salt
  • 1 lemon peel
  • 1 bay leaf
  • 1/2 cup vin santo
  • water

Wash figs and cut in half. Mix with sugar, salt, lemon peel and bay leaf. Let sit for an hour, waiting for the figs to begin to release liquid and form a syrup. In a non-reactive sauce pan, heat figs and syrup to a simmer. Add vin santo and immediately remove from heat. Pour into sterilized canning jar and seal tight. Refrigerate until use.

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