Recipe of walnut and cognac fig jam
La Chambre plays with and redefines the classic fig by working it into this indulgent recipe: fig, walnut, and cognac jam, which combines melting fruits, crunchy nuts, and an intoxicating aroma!
Ingredients
- 1 kg of ripe figs
- 550g of white granulated sugar
- Juice of one lemon
- 150g of crushed walnut kernels
- 10 cl of cognac
Equipment:
- A clean dish towel
- A paring knife
- A jam-making pan
- A skimmer
- A spatula
- A cooking thermometer
Instructions
1) Clean the figs by gently rinsing them under cold water. Dry them using paper towels or a clean dish towel.
2) Remove the stems with a paring knife and cut the figs into quarters. Set aside.
3) Prepare a sugar bath to reach the "great thread" consistency. To do this, add 25cl of water per kg of sugar, then melt the sugar and bring it to a boil to reach the desired temperature, which is 110°C in this recipe. Use a cooking thermometer to check the temperature.
4) Add the fig quarters to the sugar bath, along with the lemon juice and crushed walnut kernels, being careful of any splashes!
5) Continue cooking on low heat, skim the surface, and reduce the temperature to "small thread" consistency, around 103°C. The bubbles should be large, and the syrup will thicken: this is the ideal temperature for the jam to set. Add the cognac at the end of cooking.
6) Once the figs are translucent and slightly candied, test the cold plate method. Drop a spoonful of jam on a plate that has been chilled in the refrigerator for 5 minutes. If the jam sets, it's ready! If it runs, continue cooking for a little longer.
7) Jar the jam immediately.
Enjoy the fig, walnut, and cognac jam for tea time, paired with a pear Tarte Tatin, foie gras, duck breast, or cheese
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