Fig And Wine Conserve Food

FIG-RUBY PORT PRESERVES

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

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.

FIG AND WINE CONSERVE

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).