Vermicular | Fig and Walnut Preserves

Fig and Walnut Preserves

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
45 min
Cooking Steps

REST 20 min

[EXT LOW] 20 min

[LOW] 5 min


300 g peeled figs (about 8–10 medium), cut into fourths
½ cup (50 g) walnuts, chopped
45 g sugar (15% of the fruit)
½ lemon, juiced

  1. Place figs in the pot, add in sugar and drizzle lemon juice on top. Rest, covered, for 20 minutes.

  2. Roast the walnuts in a pan. Once figs sweat, add walnuts, cover, and simmer over [EXT LOW] heat for 20 minutes.

  3. Uncover and simmer over [LOW] heat for another 5 minutes or until thick, stirring often.

  • Fruit preserves have high viscosity, so it is recommended to simmer over [EXT LOW] heat to avoid boiling over.

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Musui–Kamado with the Vermicular Cookbook.

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