- measuring cup
- Sturdy bottom pot, stainless 2 qt
- OR immersion blender
- 1 lb figs This is for fresh or frozen figs only
- 12 oz water if using dry figs, add more water in 2 oz increments
- 3 oz sorghum
- 3 oz sherry vinegar
When I lived in Durham back in the 1990s, I would notice a white-haired, friendly lady with a brown paper bag entering the kitchen entrance of the restaurants during the day(July through August). Muriel the fig lady would come through with her bag full of beauties for a hot minute in the summer. Word on the street is that she had Okracoke figs. https://www.carolinacountry.com/carolina-stories/departments/feature-story/ocracoke-hearts-figs During this time I remember reading about them in a Saveur magazine article. Fast forward a few years and we have our own fig lady. She shows up with pretty much any amount we want, from her home in the Rockwood neighborhood in Durham. I like to make a jam and use it as a sauce with a prosciutto-wrapped fig stuffed with any Boxcarr cheese I can get my hands on, although rocket robiola does a damn fine job, specifically.