Today I want to share with you a delicious experiment I recently completed. After sharing the Balsamic Ginger Fig Jam with friends and co-workers (to rave reviews I might add), I found Adriatic figs at my local international store and decided to see if I could work the same magic with them. I was thinking something along the lines of the Fig Newton filling – but with a bit of something extra. How about an adult Fig Newton; one laced with bourbon? So, I set about to create this concoction and here are the results. Like the Balsamic Ginger Fig Jam, this recipe is super easy and foolproof due to cooking it sous vide. No scorching, no stirring, no hassle… and I like that. Besides, the results speak for themselves!

Heat your water bath to 190 degrees F. In a small food processor, pulse the walnuts to a fairly fine grind (see picture below).

Place the figs, walnuts, sugar, water, and the 1/4 cup of bourbon into a recloseable bag, preferably with a valve but a ziploc style bag will work as well.

Remove the air from the bag using a small vacuum or by using the water displacement method.

Submerge the bag into the preheated water bath and clip the bag to the edge. Cook for 2 to 3 hours. After the cook time when removing the bag, please remember the water bath and bag will be extremely hot – so take necessary precautions. Carefully empty the bag with the hot contents into a large food processor. Add the remaining bourbon and pulse until a paste forms, scrapping down the sides as needed. If the paste is extremely granular, add small amounts of water (or bourbon!) until the paste smooths out. Spoon the jam into small mason jars and place the lids on finger tight.

Submerge the jars into an ice bath for 20 to 30 minutes to quick chill before storing in the refrigerator.

The jam will taste best after a rest of 1 to 2 days to allow the flavors to meld. Before then, it will taste ‘hot’.

Enjoy!