I was at Bari this afternoon stocking up on giardinara and Italian sausage when I noticed that they had replenished their stock of Fig Syrup. This is on the shelves below the giardinara, in simple mason-style jars and goes for $19.99 a jar (love the pricing!) They don't even have the Bari label on them just "fig syrup" written in black ink on the lid. I have been wondering about this stuff for years but always a bit hesitant to shell out $20 for something I'm relatively unfamiliar with (but I love fresh figs . . .)
When I got to the cash register this tiny bird of a woman was ringing up my purchases and I asked her if they made the fig syrup in house. She said yes and clarified that it was in fact her family's recipe and that she's in charge of its production every year. "A lot of work," she said matter-of-factly. "You have to press and squeeze all the figs and then strain all the seeds out--a lot of tiny seeds in figs!" I was ready to ask her what exactly you pour the fig syrup on when the woman behind me started huffing and puffing and the three cops behind her with their subs were actually looking like they were in a hurry so I didn't get to continue our conversation.
Anyone had this stuff? Anyone have suggestions for how one would use it? I bet it would be lovely on panna cotta . . .
Love to hear from you. Thanks!
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