Fig Confiture Recipes
FIG CONFITURE
Make and share this Fig Confiture recipe from Food.com.
Provided by Elaniemay
Categories Fruit
Time P1DT30m
Yield 1/2 pints, 6 serving(s)
Number Of Ingredients 5
Steps:
- Pour boiling water over the figs and let stand for 10 minutes.
- Lift the figs out of the boiling water, stem and quarter. Set aside.
- Wash the lemons well and slice very thin with a mandoline or very sharp knife.
- In a preserving or other 5 qt or larger nonreactive pan, add figs, sugar, lemons, honey and thyme. Bring to a boil that cannot be stirred down, and boil for 10 minutes.
- Pour mixture into a ceramic or glass bowl, cover with parchment, and refrigerate overnight.
- The next day, bring the mixture to a boil, then reduce and simmer 45 minutes or longer, until it is aromatic and thickened.
- Remove the thyme sprigs and fill hot jars with hot jam. Wipe the jars, place new lids and finger tighten rings. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 786.9, Fat 0.9, SaturatedFat 0.2, Sodium 6.6, Carbohydrate 205.9, Fiber 9.3, Sugar 195.8, Protein 2.6
FIG AND BANANA LOAF
This hearty loaf is a healthy rendition of the classical banana bread. Serves as an excellent start to any day, and is great for an afternoon tea. Figs can be substituted with dates or raisins.
Provided by MissV
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h15m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease two 8.5 x4.5 inch pans.
- Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 27.3 g, Cholesterol 18.6 mg, Fat 2.5 g, Fiber 3.6 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 206.2 mg, Sugar 13 g
FIG-SESAME JAM
Steps:
- Simmer sugar and water in a large heavy saucepan, stirring, until sugar is dissolved. Gently stir in figs, zest, and lemon juice and simmer, uncovered, stirring occasionally, until thick and syrupy, 1 3/4 to 2 hours. Gently stir in sesame seeds.
FIG COMPOTE
Pair this fruity, sweet-tart compote with the rich short ribs. It is also great with roast pork and chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- In a medium pot, bring figs, sugar, orange zest and juice, cinnamon, and 1 1/2 cups water to a boil. Reduce to a rapid simmer and cook, partially covered, until figs are tender and liquid is reduced, 20 minutes. Uncover and cook until liquid is syrupy, 5 minutes. Stir in vinegar; season with salt and pepper. Serve warm or at room temperature.
Nutrition Facts : Calories 115 g, Fiber 4 g, Protein 1 g
AUBERGE FIG AND GINGER JAM - CONFITURE
We have a wonderful fig tree in our back garden, and this year I cannot keep up with all the fruit! We have had figs in salads, baked figs, figs and cheese - I have made fig chutney, bottled figs and figs in Armagnac...finally, I thought up this idea for a jam, as I think figs and ginger go so well together. It is delicious - and such a wonderful rich colour! Not only is it wonderful spread on toast or bread, but it is lovely dolloped on ice cream and hot desserts, or for steamed puddings! You need to use fresh figs for this recipe - you don't get the same results with dried figs.
Provided by French Tart
Categories Fruit
Time 6h30m
Yield 2 lb Jars
Number Of Ingredients 7
Steps:
- Put the figs, sugar and ground ginger into a large non-metallic bowl, cover and leave for 6-8 hours.
- Just before you are ready to make your jam, warm and sterilise your jam jars and jam pot covers or lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes.
- Transfer the figs and sugar to a large saucepan or preserving pan, add the apple, crystallised ginger, lemons and water. Stir over a low heat until the sugar has dissolved.
- Bring to the boil and simmer for 15-20 minutes or until the fruit is soft and setting point is reached.
- Remove the jam from the heat and leave to cool for 20-25 minutes. Pour into the warm jam jars and cover/seal straight away.
- Label and store in a cool dark place for 2-3 weeks to allow the flavours to develop.
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