Fig and Walnut Salami



200gm dried figs

1/2c red wine

1pinch cinnamon

1pinch allspice

1/2c walnuts chopped (Willowbrook Orchard)

1/4c walnuts finely chopped (Willowbrook Orchard)


Chop figs, discarding the hard stems.

Place into a saucepan with the red wine, cinnamon and allspice.

Simmer over low heat for 5 minutes.

Let stand for 1 hour to macerate.

Drain well.

Put the fig mix into a food processor and puree.

Add the chopped walnuts and pulse just enough to mix through.

Form the mix into a sausage shape, then roll in the finely chopped walnuts.

Refrigerate until ready to serve.

Serving suggestion:  Whitestone Cheese Selection & Lilly’s Cherry Butter (Porridge Bar).


Recipe from Andrea Reid-Wilson 


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