RAW FIG APRICOT ORANGE PRESERVE :: PURE + WILD JOURNAL

M.PARKE STUDIO | RAW FIG PRESERVE | PURE + WILD

Nathalie Laya, of the gorgeous PURE + WILD JOURNAL, joins us today to share a beautiful preserve recipe that you are most definitely going to want to add to your holiday spreads over the next few days and beyond.  Nathalie and I bonded a while back over similar nothing less than intense life journeys, along with our love of photography and playing kitchen alchemist.  I have been in awe of her and the way she shares her triumphs and struggles with such deep compassion and honesty.  We need more of this. 

Do enjoy her festive recipe below and head on over to her IG to peruse her raw + stunning photography

N :: the holidays are here. Growing up my favorite part of the season was the hours my mom and I and my brother spent in the kitchen making our gifts. No matter what was going on, my mom always made the time to find or create recipes and make them with us. I find immense joy in carrying on this tradition of creating nourishing foods and gifting them to those I love. This recipe I am sharing with you, is a raw version of a preserve that I created many years ago, with maple syrup replacing the sugar. The luscious figs, apricots and orange spiked with warming wintery spices, make it the perfect celebratory treat on a cold night. Enjoy as an accompaniment to a vegan cheese board, a filling for cookies, or slathered on toast.

INGREDIENTS

  • 1 cup dried figs, I used half Turkish Smyrna gigs and half Black Mission figs
  • ½ cup dried apricots
  • ⅛ cup maple syrup
  • Juice and zest of 1 orange
  • A dash of vanilla powder, cinnamon and ground cloves to taste.

PROCESS

  • Chop up the figs and apricots into small pieces. Cover with warm water and soak for half an hour.
  • Zest and juice the orange.
  • Drain the water from the figs and apricots.
  • Combine all ingredients in a food processor and blend until all the ingredients are incorporated. Store in an airtight container in the fridge for up to 2 weeks.