Fig And Walnut Salami ( Sweet Not Meat)

• 1/2 pound dried figs, stem removed
• 1/2 cup prune juice, ( will be reduced to 1/4 cup)
• 1/2 cup walnuts, chopped. Leave a few pieces whole
• 2 tablespoons sambuca or anice liquor or anice seeds, to taste

1. Reduce the prune juice from 1/2 cup to 1/4 cup over medium heat. ( In Italy, we use vin cotto, a fresh grape juice reduction).
2. Make sure the figs have any hard part of the stem removed. Cut into small pieces and place in a pot to cook.
3. Add the reduced juice to the pot with the figs and if you are adding any liquor add it now, ( or the seeds). Cook to break down the figs a little. If dry, add a tiny bit of water.
4. Remove from heat and stir in the walnuts.
5. Place the mixture on baking parchment and tie like a salami and let rest a few days in the refrigerator before serving.rnI like to hang mine like a real salami and let in dry at room temperature in the kitchen.

prune juice, walnuts, liquor

Taken from food52.com/recipes/28166-fig-and-walnut-salami-sweet-not-meat (may not work)