Love Maggie Beers fig paste? With this recipe, you can make your own easily at home. Serve your fig paste with a cheese for a delicious treat!
One of my absolute favourite things is Maggie Beer's Fig Paste (overseas readers Maggie Beer offers a great line of Australian products and preserves).
Fig paste with cheese is nothing short of amazing. And as far as I am concerned no cheese platter is complete without it.
Recently I wondered about making my own fig paste. I thought surely it can't be that hard, and well, it's not.
In fact, it's quite easy and all you need is a little time and you will be rewarded with a delicious abundance of fig paste to enjoy or even share with your friends.
Even better, it is a great way to preserve fresh figs!
It was also super easy to make this a plant-based recipe, which I love. (If you haven't already grabbed it, be sure to snag a copy of my "vegan-ize it" cheat sheet, to help you turn almost any recipe vegan!)
The important thing with this recipe is to use jam setting sugar. This enables the paste to set properly and have the same consistency of Maggie Beer's famous pastes.
Simply cook the figs and sugar until nice and thick, which is around 3 hours. That doesn't mean you need to stand over the stove for 3 hours, though, an occasional stir is all that is needed.
Serve as part of a cheese platter as it goes wonderfully with soft and hard cheeses.
So tell me, what are your essentials for a good cheese platter?
📖 Recipe
Ingredients
- 12 just-ripe figs, pureed
- 500 g jam setting sugar, (2 ¼ cups)
Instructions
- Combine the figs puree and sugar in a large saucepan and place over a medium heat. Stir until the sugar dissolves and bring to a simmer. Reduce heat to low and simmer, stirring occasionally for 3 hours, or until the paste is very thick.
- Grease the base and sides of 6 ramekins and divide the paste evenly among the ramekins. Smooth the surface and loosely cover with baking paper and leave to set overnight.
- Remove from the ramekins and wrap in plastic wrap and refrigerate.
Notes
Nutrition (estimated per serving)
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Ameena says
What a fantastic way to use figs...which I love! Beautiful photos as well.
delicieux says
Thank you so much Ameena 🙂
Daisy@Nevertoosweet says
Figs are a new sort of thing to me 🙂 these look great!!! I agree totally perfect for a cheese platter ~ Thanks for sharing!
Shari Wakefield (@GoodFoodWeek) says
RT @ledelicieux{NEW POST} Fig Paste - a delicious addition to any cheese board http://t.co/K75pFpzo #recipe #foodphotography #foodies
Sara (Belly Rumbles) says
Cheese is an addiction of mine, I love it. I will most often forgo dessert for a cheese plate when dining out. The addition of dried fruits and my loved fig paste are essential. Figs are pretty reasonable at the moment so this recipe is perfect timing.
JJ @ 84thand3rd says
I missed this post earlier in the week somehow but you and I must be on the same wavelength lately, as I made fig jam last weekend! The paste looks delicious. Now I want cheese and my jam for dinner 😉
Jan says
I am always looking for different recipes, and have made plenty of fruit pastes in the past. I sauteed the figs in a desert wine to give that added sweetness. I never use jam setting sugar as I only use organic raw sugar and find this is sufficient. To add a bit of a difference a few drops of rose water towards the end of the paste "setting" is a pleasant change to most of the fruit pastes. thankyou for sharing your recipe. It is wonderful to see so many folk who are passionate about where there food comes from and are willing to make their own delicious delights !!!!!
delicieux says
Hi Jan,Thanks for your comments. I'd actually been thinking of roasting the figs in dessert wine next time, glad to see I'm not the only one with that idea 😀
laura c. says
I made my first batch of this the other day and it was easy and delicious! I want to make more to give as gifts, but just wondering how long it will keep for? Also, what do I need to do if I want to make it in jars (to then give the jars as gifts), rather than in ramekins?Thanks so much for this delicious recipe!
delicieux says
Hi Laura,The fig past should keep for a few months 😀 If you want to make it in jars, simply pour to set into the jars. I'd use low jars though, to make it easier to get the paste out as it's quite sticky.
Joyce says
I'm working in Saudi Arabia at the moment, and just came across your Okra recipe, and then the fig paste recipe. My mind then jumped over to fresh dates, since we have an abundance of them in this country. On the supermarket shelves, you can purchase date paste which is 100% made from dates (no additives), I think that have been crushed/smashed/pulsed into a paste like block. This can then be used for cooking with cakes and many other dishes. The flavour and texture is so lovely, I just slice it and eat it as a treat. When fresh it is super soft and sticks to the knife.
Lorraine says
Am keen to try this while we are still picking figs. How well does it keep? Can I keep it long term or could I freeze some. Lorraine
Jennifer says
Aren't figs wonderful at the moment? I picked some up today myself. 🙂 If you store the paste in an airtight, sterilised jar, I would think it would keep 6 months or maybe more. Admittedly I haven't tried keeping that long myself as it is usually all eaten after 3 months, but with the large amount of sugar it would preserve it well. I hope that helps.
Charlene says
Just tried this recipe.... They look good... Can't wait to taste (though the leftovers on the spoon are delicious)Thanks for sharing your recipe
Kelsie says
Made this yesterday (waited to comment so I could see what it was like after sitting overnight). It is delicious! However, I'm in the united states and we don't even know what jam setting sugar is, so I found this link (http://www.charlotteobserver.com/2013/09/17/4321126/jam-setting-sugar-and-powdered.html#.UmV481AqiOa) and used it to make my paste. Since I only had 6 figs, I halved the recipe, but to make it easier: 12 figs (1-2 pounds), 1 packet of sure-jell and 2.5 cups sugar. I also only cooked it for 1-1.5 hours and it seems plenty thick.Thanks so much for the recipe!
Annaleis says
Looks delicious. How long do you think it would last in the fridge?
Jennifer says
To be honest it's never lasted all that long in my fridge because it's been quickly gobbled up, but it should last a good few months. 😀
Monica Webb says
My husband has just brought in three buckets of figs Black Genoa will attack tomorrow fig paste and dry
teresa m says
Hi, I was wondering if you need to peel the figs for this recipe ?
Jennifer says
No, you don't need to peel the figs. Let me know how it goes 🙂
claire says
This recipe looks great. How long will it keep for?
Jennifer Schmidt says
If you wrap it well, and store it in an airtight container in the fridge, it should keep for a couple of months....that is if it doesn't get eaten before then! 😉
Dave H says
Fresh figs are $70.00 a kilo in our shops so we'll have to stick to Maggie Beers. Have you tried soft packet figs?
Nicole @ Delicious Everyday says
No, sorry, I haven't tried this recipe with soft figs. If you decide to give it a go let me know how it turns out. 🙂
organiville says
yum yum! I can't wait till fig season!
Laurie says
Hi, I know this is an old post but could you please tell me if you peel the figs before processing them.
Nicole @ Delicious Everyday says
No, I don't peel them. I simply remove the woody stalks. 🙂 I hope you enjoy the fig paste.
Chris says
Hi all. I make this exact recipe - it is scrumptious. I chop up the whole figs (minus the woody stalk section) and purée with a Bamix. You don't have to have the figs completely puréed when they go into the pan; just make sure the whole lot is puréed soon after the sugar is in the mix and cooking. I use jam setting sugar and put the whole paste into a ceramic loaf tin to set. Then I cut it into portions (about 2cm thick x the width of the pan), wrap in plastic wrap, wrap that in foil and then wrap again in plastic wrap then store them all in an airtight container in the fridge. Make sure you get as much air out as possible on the first wrap. I just ate the last of my fig paste from two years ago and it was perfect. Not much crop last year but am inundated with stunning figs this year so we are madly making fig jam and fig paste.
Nicole @ Delicious Everyday says
How lucky you are to have a fig tree. I'd love to have one, one day. Thanks for sharing your tips. :)
Jennifer Smith says
The BEST FIG PASTE EVER, highly recommend this simple recipe, all you need is patience and time. We added freshly ground fennel- yum yum yum.
Kathleen says
Fantastic recipe!My husband's Nonna has an amazing fig tree and she gave me come. Wasn't sure what to do so I used this recipe to make 1 pot of fig jam (cooked for less time) and the paste. I didn't have pectin so I substituted for 2 cups of caster sugar (will use less next time as it's a bit sweet), 2 TBS of fresh orange juice and some of the orange rind (also from Nonna's orange tree!). Took the rind out at the jam time. It's just at the thick paste part and about to put it in the ramekins. Can't wait to try it with some cheese and wine!
Eva says
thank you for this recipe, I did not want to cook the delicate figs this long, so only simmered it for about an hour, then mixed Agar-Agar with lemon juice and some of the fig juice and cooked for another 10 minutes and let it sit over night and it came out amazing and it still has this taste of fresh figs. I also added a few walnut pieces to it and it gives it a bit of a crunch and adds some astringency to the sweetness. If I may say, I would have preferred to get the weight of the figs as I got the weight of sugar, and figs can be all sorts of sizes. I weighed mine and only added 10% of the weight of jaggery which has retained the minerals of sugar cane. Figs are high in minerals as well and I believe by cooking them for 3 hours there's nothing good other than the sweetness of the sugar left. I hope you don't mind me saying so.
Jill says
I made the recipe twice, once using Caster sugar and once using regular sugar (both times with the pectin). I could not tell a difference. Also, I stopped cooking at 1 hour and that was plenty of time. In fact, at that point, no matter how low I had the stove, it was starting to burn.