Fig And Wine Conserve Food
FIG-RUBY PORT PRESERVES
Provided by Food Network Kitchen
Time 35m
Yield 2 half-pint jars
Number Of Ingredients 0
Steps:
- Bring 1 pound chopped fresh figs, 1 1/2 cups sugar, the seeds from 1/2 vanilla bean and a pinch of salt to a boil in a saucepan over medium heat and stir until the sugar melts. Continue cooking, stirring occasionally, until a drop of the mixture sets on a chilled plate, about 20 minutes. Remove from the heat. Stir in 1 tablespoon each lemon juice and ruby port, and a pinch of pepper. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process (see Cook's Note) for 15 minutes. Serve this with goat cheese, prosciutto and crackers.
FIG CONSERVE
Make and share this Fig Conserve recipe from Food.com.
Provided by DustyandSarah
Categories Fruit
Time 45m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Wash figs and cut in pieces.
- Mix with pineapple and lemons and put into a boiler with a an equal amt of sugar and the 1/2 teaspoons salt.
- Bring slowly to boiling point and simmer gently until thickened, but still a little runny.
- Stir in nuts; put in hot jars.
- Yield/serving size is a guess as I have not made this yet.
Nutrition Facts : Calories 804.1, Fat 40.9, SaturatedFat 3.7, Sodium 588.3, Carbohydrate 119.6, Fiber 21, Sugar 95.4, Protein 9.6
FIG AND WINE CONSERVE
Make and share this Fig and Wine Conserve recipe from Food.com.
Provided by SoupCookie
Categories < 30 Mins
Time 30m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Trim tips off figs and quarter; set aside.
- In a saucepan bring wine and sugar to a boil. Tie cinnamon, cardamom, and cloves into a cheesecloth bundle; add to syrup along with figs.
- Reduce heat to a simmer and cook until figs are very tender and liquid is thick and syrupy. Remove from heat and cool to room temperature Store in a mason jar in the fridge (up to 2 weeks).
Nutrition Facts : Calories 263, Fat 0.5, SaturatedFat 0.1, Sodium 8.3, Carbohydrate 56.7, Fiber 3.5, Sugar 49.9, Protein 1.2
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