Figs In Syrup Food

SYRUP OF FIGS FOR CONSTIPATION

Steps:

• Place the senna pods in a glass bowl and pour over the boiling water. Let steep for about 30 minutes, and then strain through a sieve or a piece of muslin into a blender. Add the sugar and figs to the senna infusion and whizz until smooth. Pour into a saucepan and heat slowly to reduce, stirring occasionally, about 25 minutes. You want to end up with a thick, glossy sugar-like syrup. Add the lemon juice and stir well, and then remove from the heat and pour into a sterilized 150-milliliter bottle. Shake well before use. Take 2 teaspoons before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain. The syrup can be stored in the refrigerator for 3 to 4 weeks.

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

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.

SPICED FIGS

Steps:

• Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
• Drain.
• Mix syrup ingredients.
• Lemon chunks may be added (I don't use).
• Whole Ginger may be used also (I don't use).
• Bring to boil, add figs and boil for 10 minutes.
• Boil figs in syrup 10 minutes for 3 days.
• On 3rd day can in sterilized jars.
• Note: for 12 quarts of figs, use 10 pounds of sugar.

FIGS IN SCENTED SYRUP

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.

FIGS IN WINE SYRUP

Steps:

• Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
• Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
• Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.

FIGS IN SYRUP - SAUDI ARABIA

Steps:

• With a vegetable peeler, cut a thin strip of peel about 2 inches long from lemon. Set aside. Squeeze juice from lemon; add water to measure 1/2 cup. Combine lemon peel strip, lemon juice mixture, sugar, honey and clove in a saucepan. Bring to boiling; reduce heat. Cook and stir till syrup is thickened and bubbly. Remove from heat; discard clove and lemon peel. Cool slightly.
• Insert one walnut half into each fig. Place in individual dessert dishes. Stir together cooled syrup, yogurt, and vanilla; spoon over figs. Cover; chill till serving time. Sprinkle with chopped walnuts.