Spiced Pickled Figs With Ginger And Cardamom Food
SWEET PICKLED FIGS WITH CINNAMON, ALLSPICE, CLOVE & CARDAMOM
Sweet pickled figs with cinnamon, allspice, clove, and cardamom are a sweet, candy-like relic of bygone palates and childhood memories. Makes approximately two quarts or four pints.
Provided by Devon
Number Of Ingredients 8
Steps:
- Prepare figs by rinsing; cut extremely large figs in half, or pierce smaller whole figs a few times. Brind a large pot of water to a boil. Remove pot from heat and gently place prepared figs into hot water. Let the figs sit for five minutes then drain.
- While figs are steeping in hot water, place sugar, vinegar, water and spices in a large stockpot. Over medium high heat, bring mixture to a boil. Once mixture boils, reduce heat to a simmer and place drained figs into the simmering syrup carefully.
- Adjust heat to maintain a strong, but gentle simmer. Simmer figs in syrup for 30 minutes, stirring occasionally.
- Ladle figs, syrup and spices (if so desired) into clean jars. Place prepared lids and rings on jars and screw finger tight. Process in a water bath canner for 15 minutes for pints or 25 minutes for quarts. Remove from canner and allow to cool completely at room temperature.
- Check lids for seal and loosen or remove rings. Store in a cool, dark cabinet for up to a year. Refrigerate after opening.
FIGS IN SPICED SYRUP
Fresh figs have a short shelf life-expand it a bit by cooking the figs in a richly spiced sugar syrup.
Provided by Molly Watson
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
- Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
- Trim off and discard the stems from the figs.
- Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
- Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
- Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.
Nutrition Facts : Calories 134 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 33 g, Fat 0 g, ServingSize 12 figs (serves 3-4), UnsaturatedFat 0 g
SPICED BAKED FIGS WITH GINGER MASCARPONE
This dish makes the perfect ending to a relaxed dinner party, special yet stress-free
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
- When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.
Nutrition Facts : Calories 327 calories, Fat 21 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.22 milligram of sodium
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- Figs in Spiced Syrup. When you have figs that aren't as sweet as you'd expect, it's a good idea to cook them in a sweet syrup and make them almost preservelike, perfect for adding them to pancakes, waffles, sandwiches, or pairing with cheese.
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