Fig And Walnut Salami ( Sweet Not Meat)

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   ["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).", "Make sure the figs have any hard part of the stem removed. Cut into small pieces and place in a pot to cook.", "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.", "Remove from heat and stir in the walnuts.", "Place the mixture on baking parchment and tie like a salami and let rest a few days in the refrigerator before serving.

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   I like to hang mine like a real salami and let in dry at room temperature in the kitchen."]

* Per serving · 4 servings · Values may vary.