Fresh Fig Preserves
- 6 California Fresh Figs, stems trimmed
- 1 cup 100% pomegranate juice
- 1 tablespoon balsamic vinegar
- Pinch of salt
Burrata Cheese Platter
- 1 (8-ounce) container burrata cheese
- Toasted or grilled baguette slices or good crackers
- Roasted no-shell pumpkin seeds (about 2 tablespoons)
- Extra-virgin olive oil (about 1 tablespoon)
- Tiny fresh thyme sprigs, detached from the main stem
- Flaked sea salt
- Freshly cracked pepper
- Optional: 6-8 California Fresh and/or Dried Figs
Nutrition Facts (per serving): 308 calories, 20 g total fat (9 g saturated fat, 0 g trans fat), 265 mg sodium, 0 mg cholesterol, 24 g total carbohydrate (2 g fiber), 9 g protein, 5% DV iron, 8% DV calcium, 0% DV Vitamin D, 9% DV potassium.
To make the fig preserves:
Place the figs, pomegranate juice, balsamic vinegar, and salt in a medium saucepan. Heat on medium heat. When the liquid begins to bubble lightly, reduce heat to medium-low, and simmer until the figs are fork tender, about 5 minutes. Gently remove the figs from the pan with a slotted spoon or “spider web,” transferring to a plate to cool. Continue to simmer the liquid and reduce to two-thirds or about 1/4 cup until thickened into a syrup, skimming off any “scum” that rises to the top with a spoon. When ready to serve, or when the figs are cool enough to handle, quarter the figs.
To assemble the burrata cheese platter:
Carefully transfer the cheese to the platter using a large spoon and your fingers. Blot off any excess liquid. Arrange the figs, bread or crackers, and pumpkin seeds on the platter. Sprinkle pumpkin seeds in the open spaces. Cut a large slit across the burrata cheese and open it up to reveal the creamy center. Drizzle with olive oil and the fig-pomegranate syrup. Sprinkle with thyme sprigs, flaked sea salt, and pepper. Garnish with additional California Fresh or Dried Figs.