Homemade Fig Syrup Food

HOMEMADE FIG SYRUP

Steps:

• Combine figs, sugar, water and lemon juice in a saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Continue to simmer for 10 minutes or until figs are softened. Remove from heat, cover and let steep for 20 minutes.Strain liquid through a fine mesh seize. Reserve softened figs for another use. You should have about 1 cup of liquid.Return strained liquid to saucepan and bring to a simmer over medium heat. Continue to cook, stirring occasionally, until syrup is thickened and reduced by about a third (it will continue to thicken as it cools). This should take about 15 minutes, slightly less if you are using a wider saucepan (more surface area=more evaporation=quicker reduction time). After reducing you should have about 2/3 cup.Transfer to a jar or other container and let cool slightly, then cover tightly and refrigerate until ready to use. Syrup will keep in the refrigerator for up to 2 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.

HOMEMADE FIG SYRUP FOR COCKTAILS

Steps:

• Combine all ingredients in a small saucepan over medium heat until simmering. Reduce heat to low so that the syrup is barely simmering and stir occasionally for 15 minutes. Turn off the heat and let the mixture steep and cool. Strain, reserve the candied figs for appetizers or toppings on ice cream or baked goods. Store the fig simple syrup in the fridge for 3-4 weeks.

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.

FIG, NUT AND RUM SYRUP

Steps:

• Place figs and water in 2 batches in a blender and blend till semi smooth but still chunky.
• Place in a heavy bottom pot with sugar and spices.
• Bring to a rolling boil at 225°F using a candy thermometer for 20 minutes. Stirring almost constantly so not to burn or to boil over. Add nuts and continue stirring for 5 more minutes.
• Turn off heat and add carefully dark rum stirring.
• All the stirring over this heavenly scented syrup is so worth it and you get a facial too! ;).
• Pour into sterile jars place clean lids and process for 10 minutes.
• Store out of light. Refrigerate once opened.

HOMEMADE SYRUP

Steps:

• Mix the water with the two sugars.
• Simmer for 15 minutes.
• Remove from heat, and stir in maple flavoring.
• This may form crystals but can be reheated.
• Does not need to be refrigerated.

FIG BALSAMIC VINEGAR/SYRUP

Steps:

• Trim and dice the figs.
• In a heavy-bottomed sauce pan on medium-low heat, mix the liquid pectin and sugar, stirring until no dry sugar remains. Stirring frequently, bring the mixture to a simmer.
• Add the figs and simmer 3 hours, stirring occasionally to prevent scorching.
• While your fig preserves are cooking, in a well ventilated area, put the balsamic vinegar in a heavy, non-reactive pot over low heat. (Personally, we used a heavy stainless electric skillet on our screened back porch.) Bring to a low simmer and cook uncovered until reduced by half. This can take a couple of hours because you don't want to rush it and scorch your balsamic. Please note: the fumes from this process may drive you from your kitchen if you choose to do this indoors, so be aware!
• If the figs are done before the vinegar, hold over lowest heat and continue to stir occasionally.
• When the balsamic is reduced, add three-quarters of the fig preserves to the balsamic and stir until dissolved.
• Taste and adjust to your personal taste using the remaining quarter of fig preserves.
• Remove from the heat and allow to cool slightly.
• Strain through a fine mesh sieve or cheesecloth to remove the seeds and any chunky figgy bits.
• Store in an airtight bottle. (One of the bottles the balsamic came in would be wonderful). This may keep for as much as six months depending on storage conditions and cleanliness of your bottling process.