无花果洋葱酱
Fig & onion jam
无花果和洋葱也能配在一起做成果酱吗？为什么不呢！
熟透的新鲜无花果带来的浓郁果香使果酱整体味道非常浓郁，而洋葱的天然微甜以及经过黄油慢煮后带来的一点焦糖、坚果香气则增添了很适合秋冬的温暖味道。少量的红酒以及香醋带来的酸味平衡甜味，也让层次感更复杂。这款无花果洋葱酱可以搭配奶酪、煎鸭肉，可作三明治、汉堡的酱料，或简简单单抹在面包、饼干上。做法简单，但可以让不少食物吃起来更加高级！
The rich aroma of ripened figs gives this fig and onion jam an intense fruity flavor, while the onions, slow-cooked in butter, adds a hint of caramelized aroma and nuttiness. A touch of red wine and balsamic vinegar brings a gentle acidity that balances the sweetness and adds layers of complexity. This fig and onion jam pairs beautifully with Brie and Brillat-Savarin cheeses, pan-seared duck, and serves as an elegant spread for sandwiches, burgers, etc. It’s simple to make, yet it adds a touch of sophistication to many dishes.
材料
ingredients
熟透无花果 120g
洋葱 70g
意大利香醋 15g
红酒 15g
蜂蜜 15g
黄油 15g
120g ripe figs
70g onion
15g balsamic vinegar
15g red wine
15g honey
15g butter
步骤 Instructions
小锅融化黄油，加入洋葱丝，中火煎
Melt butter in a saucepan, cook sliced onion over medium heat
大概煎15分钟后洋葱丝体积变小、变金黄
Cook about 15 minutes until onion slices shrink in size, and are golden brown.
无花果一切四，和剩下所有材料一起倒入锅中
Cut each fig into 4 parts, add to sauce pan along with all the remaining ingredients
煮大约十分钟，酱汁浓稠，无花果变得非常软。
Cook for 10 minutes, the sauce spears sticky, and figs are softened
果酱转移到料理机打成酱，再倒回锅，炒3-5分钟到上图粘稠果酱的状态。转移到干净容器里，放凉后放冰箱冷藏。
Transfer the mixture to a food processor, process into a paste, then continue cooking in the pan for an additional 3-5 min until the jam is sticky and thick. Transfer jam to a clean jar, let cool and refrigerate.
如果你想保留更粗犷的质地，也可以选择不用料理机打成细腻果酱，而是使用切丁的洋葱和无花果。
用盐、黑胡椒调味的煎鸭胸配无花果洋葱酱（嗯是的我喜欢半熟粉色鸭胸肉🤭）。任何浆果类的酱汁和煎鸭胸、鸭腿基本都是绝配。鸭肉的脂肪含量比别的禽类多，微微带点酸味的果香能够中和鸭油的油腻感，让味觉上更清爽。甜味也可以提升鸭肉本身的鲜美。牛肉汉堡，烤鸡也可以尝试用这个酱。
深红的果酱让奶酪看起来更加诱人。带有浓郁奶香味的奶酪通过果酱的酸甜更加不容易吃腻，风味上也会多元。法棍、酸面包，涂抹软质奶酪，再加上无花果洋葱酱，入口那种浓郁的麦香、奶香还有果香的融合让人觉得舌尖上就是大自然。
我认为适配的奶酪包括：布里brie，Brillat-savarin，帕马森干酪parmesan，羊奶酪goat cheese，高达Gouda
就 酱
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