Hazelnut Fig Jam

I'm not one to fall head over heels for a jam. Chocolate, yes. A big bowl of pasta, you bet. Even a simple salad can set my heart a flutter. But jam, not so much. Don't get me wrong, I like jam, it's just not particularly exciting to me. Until now. Hazelnut fig jam gives me palpitations. The rich hazelnuts & the bite of bourbon temper the sweet figs just enough. Here I slathered it on granny smith apple slices with a bit of gouda. Salty cheese, tangy apple, & sweet jam, I love you.

Hazelnut Fig Jam yields appx. 2 cups
adapted from Giada de Laurentiis' Fig Jam

12 - 14 dried figs, halved
1 c. simple syrup (1 c. water + 2 c. sugar)
3/4 c. toasted hazelnuts, coarsely chopped
3 tbsp. bourbon

Bring the simple syrup & brandy to a simmer. Add the figs, turn off the heat & let sit for about 10 minutes. Transfer the fig mixture to a food processor & add the hazelnuts. Pulse a few times to combine.

Second image, wikipedia.