FIGS IN SCENTED SYRUP
Fresh Picked figs preserved in a light syrup scented and flavored with warming spices of cardamom, cinnamon, vanilla, lemons, allspice and ginger. Savor on a cold winter night.
Provided by Rita1652
Categories Sauces
Time 1h35m
Yield 4 pints, 20 serving(s)
Number Of Ingredients 9
Steps:
- Blanch figs in water for 2 minutes. Remove figs and set aside. Measure 1 quart of the blanching water discard the rest.
- Bring the 1 quart blanching liquid, sugar, ginger, vanilla, cardamom, allspice, and lemon to a gentle boil add figs and boil for 5 minutes.
- Add 1 teaspoon lemon juice per pint jar to each of the jars or 1/4 teaspoon citric acid per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage.
- Fill sterilized jars with hot figs, gently tapping the bottom of the jar on the countertop to help pack the figs down gently.
- Add the hot syrup leaving 1/4 to 1/2-inch headspace. Wipe any spilled syrup off the top, Seat the lid and tighten the ring around them.
- Keep the jars covered with at least 2 inches of hot water. Keep the water boiling. Boil them for 45 minutes at sea level.
- Remove jars and let them cool without touching in a draft-free place 12 hours. Remove the rings and wipe jars clean. Check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, to be consumed.
- Lable and enjoy within 12 months.
Nutrition Facts : Calories 78.2, Sodium 1.7, Carbohydrate 20.3, Fiber 0.1, Sugar 20
SAFFRON SCENTED FRESH FIGS WITH CINNAMON AND HONEY
A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses!
Provided by French Tart
Categories Dessert
Time 15m
Yield 4 Baked Figs, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 300ml cold water, the sugar, saffron, cinnamon stick and honey in a large pan, stirring to dissolve the sugar. Bring to the boil gently and simmer for 15 to 20 minutes, or until the syrup has reduced slightly.
- Add the figs and simmer for a further 5 minutes or until tender. Remove from the heat and discard the cinnamon stick.
- Serve the figs warm with the yogurt and drizzled with the saffron syrup.
- Serving tip - Stir the yogurt into the cooled syrup for an extra creamy sauce, or serve chilled with ice cream.
Nutrition Facts : Calories 106.6, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 28, Fiber 2.9, Sugar 25.1, Protein 0.8
FIGS IN SYRUP
Two-ingredient recipe for Figs in Syrup that will preserve this delicate fruit at the end of summer so you can enjoy it all during winter.
Provided by Paula Delapenna
Categories Dessert
Time 1h
Number Of Ingredients 3
Steps:
- Wash the figs and insert a toothpick in each of them several times.
- In a saucepan, add the sugar and the water. At low heat, bring to a simmer.
- Carefully add the figs and let them simmer for 10 minutes (still at low heat).
- Turn the heat off and let them cool completely.
- At low heat, bring to a simmer again. Let them simmer for an extra 20 minutes.
- Once the figs look semi-transparent covered in syrup and the syrup is think enough (and darker colour), taka them to a sterilized jar. Pour the syrup on top and close firmly.
FIGS IN SYRUP
Steps:
- In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Garnish with chopped pistachios.
DRIED FIGS IN SIMPLE SYRUP
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.
FIG, NUT AND RUM SYRUP
The Aroma brings the holidays to whatever you enjoy this with this sweet syrup because it holds heavenly spices and dark rum. Try it warmed on bread pudding, pancakes, waffles, french toast, pour it into a trifle, glaze a ham, pork roast or a chicken with it. Oh and of course serve it over ice cream. Any questions on canning check out http://www.recipezaar.com/bb/viewforum.zsp?f=24 in Canning, Preserves, Dehydrating Forum or zaar mail me. enjoy this http://www.recipezaar.com/bb/viewtopic.zsp?t=226479 step x step
Provided by Rita1652
Categories Sauces
Time 1h15m
Yield 12 1/2 pints
Number Of Ingredients 9
Steps:
- Place figs and water in 2 batches in a blender and blend till semi smooth but still chunky.
- Place in a heavy bottom pot with sugar and spices.
- Bring to a rolling boil at 225°F using a candy thermometer for 20 minutes. Stirring almost constantly so not to burn or to boil over. Add nuts and continue stirring for 5 more minutes.
- Turn off heat and add carefully dark rum stirring.
- All the stirring over this heavenly scented syrup is so worth it and you get a facial too! ;).
- Pour into sterile jars place clean lids and process for 10 minutes.
- Store out of light. Refrigerate once opened.
Nutrition Facts : Calories 853.9, Fat 19.9, SaturatedFat 1.8, Sodium 3.2, Carbohydrate 170.2, Fiber 5.1, Sugar 164.5, Protein 3.1
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