Preserve made with sun dried figs.
Figs are believed to be native to Asia minor and were introduced to Greece from Egypt around the 9th century BC. The Parian poet from seventh-century B.C. Archilochus tells of figs being cultivated on the isle of Paris, now called Paros.
At Open Garden Restaurant we pair this preserve with baked feta in phyllo. You can serve it with yogurt, ice cream, on its own, or pair it with baked or raw cheese.
Be bold: Try it to caramelise baked apples or add some to shepperd pies.