I was clearing out and sorting through old magazines and chanced upon a seven-year-old magazine called “Dish” from New Zealand that had an interesting recipe for a fig “salami”… I bookmarked the page and decided to use it a few days later to “mop up” some of the excess dried fruit we had in the fridge. Not even four batches of food for the Gods had used up all of the dates we had on hand, and there were figs as well, so there was little to lose…
Take 250 grams of moist dried figs, remove the tough stem if any, chop roughly and put in a food processor. Add 50-70 grams of pitted dates and blitz that for a few seconds until roughly chopped. Place this in a big bowl.
Add 20 grams of minced crystallized ginger, 40 grams of slivered almonds, 40 grams of pine nuts (both nuts lightly toasted first), and half a teaspoon of vanilla, and half a teaspoon of mixed spice and 1 tablespoon of good brandy. Mix well.
Divide the contents of the bowl into two and form into small “logs” or salamis.
Roll them over a wood boards with powdered sugar.
Wrap in foil and store in fridge for a week before using. Roll in powdered sugar just before serving. Wonderful when sliced thinly and served alongside some pecorino cheese or even some parmigiano reggiano. The fig salami was a bit sweet (duh) but paired nicely with a nice hunk of cheese. Unusual to say the least. And it helped finish off dried fruit stocks.