1lb. organic black mission figs
3 lemon zest slices- large pieces
1 Tsp cinnamon
½ Tsp vanilla extract
½ cup sugar
4 Tbsp. red wine
Cut figs in half and remove stem. Place in a bowl and add lemon zest, cinnamon, vanilla extract, sugar and red wine. Set aside in the refrigerator for at least 1 hour. Using a small pot, place fig mixture inside, and bring to a boil. Reduce heat and let simmer for 45 minutes uncovered. Note: this is not actually canning fig jam. This method will keep in the refrigerator for 3-5 days.
1 Tsp. fig preserves
½ Tsp. organic agave nectar
1/3 cup orange juice
8 ounces tequila
¼ Tsp. grated ginger (optional)
Rosemary sprig or fresh raspberry for garnish
In a rocks glass combine ice, your homemade fig preserves (see recipe above), agave nectar, orange juice, tequila and ginger. If you have a tumbler, give it a really good shake for about 1-2 minutes. If you do not have a tumbler simply transfer your concoction from one glass to another mixing your ingredients well. Garnish with a rosemary sprig or fresh raspberry.