Fig Spread

I realized after I made the fresh fig puree for Jake's fig and cream cheese sandwich, it was good, but it wasn't exactly what I was trying to go for.  I wanted a fresh fig spread that tasted like the inside of a fig newton.  After some research on the internet I realized I needed to use dried figs and cook them to get a sweet fig spread.  This fig spread turned out perfect and will keep in the refrigerator for up to 1 month. 

Ingredients 

1 package (10 ounces) dried Calimyrna figs

3 tablespoons sugar

1 1/2 cups water

1 tablespoon fresh lemon juice

1. Stem dried figs and cut into 1/4-inch pieces (about 1 3/4 cups)

2. In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered for 15 minutes.  Remove lid and simmer until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 15 - 20 minutes.

3. Transfer mixture to a food processor; add lemon juice. Puree until smooth. Store in refrigerator for up to 1 month.

Possible Ideas for uses for Fig Spread:

Fig & Cream Cheese Sandwich
Fig & Goat Cheese Sandwich
Spread on Toast, English Muffin or Waffle
Crackers and Cheddar Cheese