FESTIVE FIG CHUTNEY

1 - Remove the stem from the figs and dice into six even pieces.

2 - Pour the vinegar into a large stainless steel pan (fitted with a lid) then peel and dice the apples, adding them into the pan as you go to prevent them going brown.

3 - Add all the rest of the ingredients into the pan, except for the brown sugar, and mix together.

4 - Turn the heat on, place the lid on and bring up to a gentle boil.

5 - When it begins to bubble, pour in the sugar, stirring well. Turn the heat down to a simmer, place the lid back on and cook for 1 hour. Stir the pan occasionally to ensure the chutney is not sticking to the bottom.

6 - Remove from the heat and divide the chutney into sterilised jars, secure with sterilised lids and store in a cool dark place until you are ready to use it.

Notes:

This recipe makes 8 x 190g jars chutney.

The chutney is ready to eat straightaway but the flavours will improve if allowed to mature for at least 2 weeks.

The chutney will keep for up to 6 months if stored in a cool dark place.

Once opened, store the chutney in the fridge.

1 - Remove the stem from the figs and dice into six even pieces.

2 - Pour the vinegar into a large stainless steel pan (fitted with a lid) then peel and dice the apples, adding them into the pan as you go to prevent them going brown.

3 - Add all the rest of the ingredients into the pan, except for the brown sugar, and mix together.

4 - Turn the heat on, place the lid on and bring up to a gentle boil.

5 - When it begins to bubble, pour in the sugar, stirring well. Turn the heat down to a simmer, place the lid back on and cook for 1 hour. Stir the pan occasionally to ensure the chutney is not sticking to the bottom.

6 - Remove from the heat and divide the chutney into sterilised jars, secure with sterilised lids and store in a cool dark place until you are ready to use it.

Notes:

This recipe makes 8 x 190g jars chutney.

The chutney is ready to eat straightaway but the flavours will improve if allowed to mature for at least 2 weeks.

The chutney will keep for up to 6 months if stored in a cool dark place.

Once opened, store the chutney in the fridge.

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.