Fig Grape Pancetta Jam Plate
This is inspired by a bacon and onion jam recipe. The savory and salty flavors of the pancetta, garlic, white wine, and Worcestershire balance the sweetness of the fall fruits; with a hint of balsamic for depth of flavor and brightness, as well as herbaceous rosemary.
Ingredients
- 8 oz diced pancetta
- 4 cloves garlic, finely minced
- 2 Tbsp rosemary, finely chopped
- 6 oz figs, quartered
- ½ heaping c red grapes, halved
- 2-3 dates, roughly chopped
- ½ heaping c white wine, a dry variety
- 2 Tbsp balsamic vinegar
- 1 ½ Tbsp Worcestershire sauce
- 3 dates, roughly chopped
- Salt to taste
Cheese Plate to Serve
- Red chili scalloped crackers
- 4 oz mini baguette, sliced
- Creamy Toscana cheese wedges
- 4 green figs, halved with salt and honey
- 3-4 oz salami
- Sage to garnish
Instructions
- In a medium skillet or saucepan over medium-low heat, add the pancetta. Cook slowly to allow the fat to render, 6-8 minutes, 10-12 for thicker pieces. When the pancetta is browned, remove all but 2 Tbsp of fat in the pan.
- Add the minced garlic and rosemary and bring heat to medium. Cook until softened and fragrant, 3-4 minutes, then add the quartered figs, grapes, and dates.
- Cook for 15 minutes, then add the white wine, balsamic vinegar, Worcestershire sauce, and a pinch of kosher salt. Bring liquids to a boil, then reduce heat to low and simmer. Reduce the figs for 30-40 minutes.
- Once thickened, taste for salt and remove from heat. Serve warm, as a dip with crackers, and with cheese wedges, salami, baguette slices, and fresh, salted, honey drizzled figs.