Fig ‘Salami’ with Figoun Infused Red Wine Recipes


| 10/13/2015 11:13:00 AM


Tags: appetizers, recipes, infusions, wine, Texas, Wendy Akin,

 

Fig Salami is a unique substitute for the usual cured sausage on a cheese plate; because it’s fruity, it works as well before or after dinner. It takes minutes to make, but plan ahead so it has time to set up and “cure” four or five days — after that, it will keep weeks in the refrigerator. 

My inspiration for this yummy treat came from Patricia Wells’ book Vegetable Harvest about the fruits and vegetables of my beloved Provence in the South of France. For the wine used in fruit salamis, I used the last of my bottle of Figoun, for which I’ll give a quick recipe at the end.

Fig Salami Recipe

Ingredients

• 4 cups chopped dried figs (I used 32 large figs)
• 4 tbsp sweet red wine
• 2 tbsp whole fennel seeds
• small pinch sea salt, fleur de sel

Directions




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