Fig & Hazelnut Preserves

Bret's Fig and Hazelnut Preserve

Makes approximately 24 oz of preserves

I found figs on sale at the store and decided impulsively to buy them.  They were likely on sale because they were somewhat old and they tasted that way too.  They were a bit bland, not what I'm used to for figs.  Preserves seemed the best method to get the most out of a sub-par group of figs. 
I looked up a couple different recipes and then took the parts I liked best from them.  I think it came out quite tasty.  Its got a definite fig character, but its enhanced by some citrus tang and the nutty hazelnuts add a gentle background flavor and subtle crunch.

Ingredients List
1 1/2 lb. (about 36) black mission figs (other species will work too)
   1/3 c. chopped mixed peel
   --or--
   Lemon peel of 1 large lemon, chopped into matchstick strips
1 c. white sugar
1/2 c. brown sugar
6 tbsp brandy
1 1/2 to 2 c. hazelnuts, toasted and food processed to a semi-fine grind
   --other nuts such as pecans and walnuts are acceptable too.
1/4 tsp salt

Method
Remove and discard the hard stems from the tops of the figs.  Chop the figs into quarters.  Put all figs into a medium saucepot with a lid.  Add the sugar, brandy, salt.  Heat on medium heat until it begins to bubble.  Pour into a blender and puree until smooth.  Put back into saucepot and add citrus peels and ground nuts. 

Simmer for 10 minutes, covered.

Spoon into  mason jars.  Seal and process in hot water bath for 30 minutes.

Greek Chicken and Pasta

1 (16 ounce) package pasta (choose favorite)
1/2 cup chopped onion
1 tablespoon olive oil
2 cloves garlic, crushed
1 tbsp bell pepper paste
1 1/2 lbs chicken, cut into bite-size pieces
1 (14 ounce) can marinated artichoke hearts, drained and chopped
2 large tomato, chopped
1 large eggplant, peeled, and diced
1 14 oz. can black olives, chopped in half
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 teaspoons dried oregano
1 tsp dill weed
salt and pepper to taste

crumbled feta cheese

 If using bone-in chicken, roast it first and then let it cool enough to remove meat from bones.  Then chop into bite sized pieces.  If using boneless, chop into pieces.

Prepare onion, eggplant, tomato and olives.

Saute the onion and the eggplant in olive oil.  Add the pepper paste and garlic and stir to evenly distribute.

While that sautes, cook the pasta in water.

Saute until onions start to turn translucent and add the chicken.  Cook until the chicken is cooked.  Add the artichokes, tomatoes, olives and seasonings. 

Drain pasta when cooked, and add everything together, tossing until thoroughly incorporated.  Serve with feta cheese crumbled on top.