Dried Figs In Simple Syrup Food

FIGS IN SYRUP

Figs in Syrup image

Provided by Food Network

Categories dessert

Time 15m

Yield 5 to 10 servings

Number Of Ingredients 4

Ingredients

3 pounds fresh figs
3 cups sugar
3 cups water
1 cup chopped pistachios

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 RED WINE

Dried Figs in Red Wine image

Categories Fruit Dessert Bake Fig Red Wine Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 8

Ingredients

1 1/2 pounds soft dried Mission figs, hard stem ends discarded
2 cups dry red wine
1/2 cup sugar
3 (3- by 1-inch) strips fresh orange zest, removed with a vegetable peeler
2 (3- by 1-inch) strips fresh lemon zest, removed with a vegetable peeler
Accompaniments:Mahón cheese ice cream Sherry vinegar syrup
Special Equipment
parchment paper

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Put figs in a 3-quart shallow glass or ceramic baking dish. Bring wine with sugar and zests to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then pour over figs (figs will not be covered by liquid). Bake figs, uncovered, stirring occasionally, until figs have absorbed about two thirds of liquid and are very tender but still hold their shape, 50 to 60 minutes.
Put a sheet of parchment directly on figs, pressing them into liquid, then let stand at room temperature 1 hour.
Serve figs with a bit of their juices and small scoops of ice cream, all drizzled with Sherry vinegar syrup.
Figs can be made 1 week ahead and chilled, covered. Bring to room temperature before serving.

FIGS IN BRANDY

Figs in Brandy image

This recipe is from Saveur. Preserving figs in citric acid ( I used lemon juice) and brandy helps prevent the growth of microorganisms in the fruit and boiling the mixture in canning jars produces an airtight seal. If you have leftover fig syrup when you are finished canning, strain and refrigerate it to drizzle over ice cream or to stir into iced tea. This recipe using a boiling water bath for canning. There are many good instructional sites on Recipezaar if you are unfamiliar with this type of canning.

Provided by mary winecoff

Categories Fruit

Time 30m

Yield 4 pints

Number Of Ingredients 4

Ingredients

2 lbs dried figs, soaked in water and refrigerated overnight (preferably calimyrna)
1 1/3 cups sugar
1 1/4 cups brandy
1 teaspoon citric acid

Steps:

Drain the figs, then transfer to a 4 quart saucepan and cover with 6 cups of water. Bring water to a boil over high heat and cook for 15 minutes. Add the sugar, stirring with a wooden spoon to combine and return to a boil; boil for 2 minutes. Add 1 cup brandy. Bring mixture back to a boil, then remove from heat and set aside.
Using a slotted spoon, remove figs from saucepan and pack into sterilized 1 pint canning jars. Pour syrup over leaving 1 inch head space. Wipe rims and screw canning bans on tightly.
Boil in water bath for 20 minutes. Turn off heat and let sit for 5 minutes. Remove from water and let cool and check seals.

Nutrition Facts : Calories 713.4, Fat 0.9, SaturatedFat 0.1, Sodium 10.8, Carbohydrate 130.9, Fiber 9.9, Sugar 114.8, Protein 3.3

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