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The Great Unknowns
Musty, sweet elegance.
From August through September the Rao Family receives daily deliveries of Dottato figs from the small farms and families around Cosenza in Calabria.
To make the molasses, they cook down the fresh figs in copper kettles, reducing them to more than half their original volume. The fruit is separated from the syrup, leaving a concentrated, thick, musty sweet molasses that they’ll often use as ingredients in some of their confections and products like in the roasted fig balls we sell every autumn where the molasses is used to hold the figs together. It’s more than just a delicious adhesive.
Drizzle into yogurt, atop pancakes, over oatmeal. Particularly delicious paired with grilled meats, like pork or flank steak. The molasses adds nice complexity and balance to savory dishes, but it's particularly suited for desserts like panna cotta.
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