Fig Conserve with Two-Onion Cream Cheese
I used a jar of fig preserves and just made the cream cheese using onion powder instead of flakes. Easy
I used a jar of fig preserves and just made the cream cheese using onion powder instead of flakes. Easy
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- conserve:
- 8 dried figs (4 ounces), stems removed and quartered
- 1 cup yellow onion coarsely chopped
- 1 teaspoon fresh or dried thyme
- cream cheese:
- 4 ounces cream cheese at room temperature
- 2 green onions (tops included) finely chopped
- 1 teaspoon dried toasted onion flakes
- Carbohydrate 65.5667025 g
- Cholesterol 155.243125 mg
- Fat 51.1657079166667 g
- Fiber 10.4109335346222 g
- Protein 11.4484604166667 g
- Saturated Fat 29.337807 g
- Serving Size 1 1 recipe (396g)
- Sodium 460.981 mg
- Sugar 55.1557689653778 g
- Trans Fat 6.60104425 g
- Calories 737 calories
Step-by-step
- Place figs in a medium nonstick saucepan . Add enough water to cover figs and bring to boil. Cover, reduce heat and simmer for 5 minutes. Drain well and set aside.
- Next, melt butter over medium heat in a medium nonstick skillet.Add onions and cook, stirring for 5 minutes until lightly browned. Stir in figs and thyme, and stir gently. Cook for 2 to 3 minutes until slightly softened. Add vinegar and cook for an additional 2 to 3 minutes; remove from heat and let cool completely.
- Place cream cheese in a small mixing bowl and stir in green onions and onion flakes.
- Spread cream cheese onto crackers, then top with a dollop of fig conserve.
Failing to simmer dried figs long enough leaves them tough and chewy rather than plump and ready to absorb subsequent flavors. Rehydrating dried fruit requires boiling them covered for exactly 5 minutes in a medium nonstick saucepan to soften their cellular structure before they meet the pan. Understanding how to swap components and execute precise heat control transforms this appetizer into a flexible template.
Dietary Substitutions and Ingredient Swaps
Dairy intolerance requires replacing standard dairy cream cheese with an equal 1:1 weight ratio of a firm plant-based cream cheese alternative made from almond or cashew milk. Butter in the onion-cooking stage transitions cleanly to an equivalent amount of neutral canola oil or a rich extra virgin olive oil without altering the savory profile. Vegans can omit the butter entirely and sweat the yellow onion in 1 tablespoon of water over medium heat until translucent. Apple cider vinegar provides bright acidity, but white wine vinegar or fresh lemon juice offers a seamless 1:1 replacement if pantry supplies demand it.
Technique Mastery for Conserve Success
Controlling the heat when browning yellow onions prevents bitterness and ensures proper caramelization. Cook the coarsely chopped onions over medium heat in a skillet for 5 minutes, stirring frequently until the edges show light browning. Adding the apple cider vinegar at the very end deglazes the pan, lifting fond from the bottom while introducing a sharp contrast to the sugary dried figs. Cool the finished conserve completely to room temperature before assembling to prevent the cream cheese base from melting upon contact.
