Fig Spread

This is wonderful on cracker, toast or sandwiches!

• Ready In: 50 mins
• Yields: 1 3/4 cups

Ingredients

• 10  ounces dried calimyrna figs, stemmed and cut into 1/4 inch pieces (1 3/4 cups)
• 3  tablespoons sugar
• 1  tablespoon fresh lemon juice

Directions

1. In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
2. Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
3. Transfer mixture to a food processor; add lemon juice.
4. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
5. Store in refrigerator for up to 1 month.