Since 1997, Sondra Bernstein has been preparing rustic French fare with a uniquely California flair at girl & the fig, her restaurant in the heart of Sonoma Valley’s wine country. Bernstein’s focus has always been on using only fresh, seasonal ingredients, and these small-batch chutneys are no exception. Each shines with the flavor of tree-ripened figs from local family farms. Their fruity tang makes them versatile players in the kitchen for both sweet and savory uses. They're delicious as a glaze or accompaniment for roasted meats and poultry, as partners for cheeses and charcuterie, or enjoy them with morning yogurt and breakfast breads.
Apricot Fig: A delicious blend of tree-ripened figs, apricots and cherries brightened with ginger, spices and a touch of red wine vinegar.
Black Mission: This delicately sweet jam starts with perfectly ripe figs, slow simmered with aromatic cinnamon and nutmeg, vanilla and a splash of lemon that adds zesty tang.
Dried Fig Compote: A mélange of dried fruit—figs, apricots and cherries—is the secret to this compote’s extraordinary flavor. White wine, a touch of vanilla and a dash of cinnamon round out the flavors.