FIGS IN SPICED SYRUP
Fresh figs have a short shelf life-expand it a bit by cooking the figs in a richly spiced sugar syrup.
Provided by Molly Watson
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
- Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
- Trim off and discard the stems from the figs.
- Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
- Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
- Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.
Nutrition Facts : Calories 134 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 33 g, Fat 0 g, ServingSize 12 figs (serves 3-4), UnsaturatedFat 0 g
BAKED FIGS
Categories Fruit Dessert Bake Fig Port Winter Vegan Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- 1. Preheat the oven to 170°C / 325°F / gas mark 3.
- 2. Halve each fig lengthways through the stalk. Place the figs in a baking dish and sprinkle evenly with the sugar and port. Bake for about 40 minutes, or until the figs are soft with a good thick syrup.
SPICED BAKED FIGS WITH GINGER MASCARPONE
This dish makes the perfect ending to a relaxed dinner party, special yet stress-free
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
- When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.
Nutrition Facts : Calories 327 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
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FIGS IN SYRUP RECIPE - LA CUCINA ITALIANA
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Servings 2Estimated Reading Time 1 minCategory Cakes And DessertsTotal Time 13 hrs 40 mins
- Wash and dry the figs without peeling them, place them in a non-stick pan (11 1/2 inches in diameter) making sure they don’t overlap. Cover with the cane sugar, flavor with the zest of 1 lemon, cut in pieces, and let rest overnight.
- Then cook them with the sugar on low heat for 1 hour and 15 minutes, shaking the pan occasionally to make sure they don’t burn. Drain the figs from their cooking liquid and transfer to jars with the lemon zest. Simmer the cooking liquid for 10 more minutes on a very low heat, to make a fairly thick syrup.
- Pour the boiling hot syrup into the jars, covering the figs but leaving 1/2 inch of space at the rim. Close the jars immediately, turn them over and let them cool. You should not need to sterilize them.
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