Fig Jam Sweet Spanish Temptation Recipes

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FIG JAM SWEET SPANISH TEMPTATION!



Fig Jam Sweet Spanish Temptation! image

Licor 43 a Spanish liqueur which has 43 complex ingredients and matches very well with figs is included in this recipe. The vanilla is right up front then citrus and herbs and spices that are a secret. Shh!! To keep this Spanish you can use Spanish figs but any well work. I made a step x step directions and photos on making Recipe #252973 here http://www.recipezaar.com/bb/viewtopic.zsp?t=226477. A guide if you need. ;)

Provided by Rita1652

Categories     Spreads

Time 1h

Yield 6 1/2 pint jars, 90 serving(s)

Number Of Ingredients 5

2 cups white sugar
1 cup packed brown sugar
3 lbs figs, washed and quartered
1/4 cup bottled lemon juice
1/3 cup Licor 43

Steps:

  • In a large pot place sugars, the figs, lemon juice,.
  • Stir to release juices it will be thick. Simmer over low heat stirring not to burn. Juices will come and when it does raise heat to high stirring most of the time.
  • When it hits a rolling boil for 15 minutes all the time stirring add liquor cook 1 minute.
  • Pour into sterile jars leaving 1/4 inch head space and process 10 minutes.
  • Optional : for those that like it smoother without chunks you can blend thee figs before adding to sugar or use an immersion blender while cooking.

Nutrition Facts : Calories 37.8, Fat 0.1, Sodium 1, Carbohydrate 9.8, Fiber 0.4, Sugar 9.3, Protein 0.1

SWEET TAMALES WITH FIGS AND RED CORN MASA



Sweet Tamales with Figs and Red Corn Masa image

Sweet tamales are unique, delicious, and a fun project for holiday desserts or breakfasts. Using fresh red corn masa flour or homemade nixtamal, the flavors of heirloom corn come through beautifully and compliment the two filling options suggested below: fig jam and dried figs or raspberries and dark chocolate.

Provided by Melissa Johnson

Categories     Recipes

Time 2h20m

Yield 16-20

Number Of Ingredients 14

300g unsalted butter, lard, vegetable shortening, oil (I use 1 cup lard + 7 Tbsp butter)
175g sugar (3/4 cup + 2 Tbsp)
1 1/4 tsp baking powder (5.5g)
1/2 tsp salt (2.5g)
1 1/2 tsp ground cinnamon (4g)
1/4 tsp ground all spice (0.5g)
1/8 tsp ground cardamom (0.25g)
500g red corn masa flour (harina) + 750g water (3 3/4 cups flour + 3 cups and 3 Tbsp water) OR 1.25 kg nixtamalized corn masa. This is 500g dried corn plus water that is absorbed during nixtamalization and added while grinding.
Fig Filling
1/2 cup fig jam (4oz, 113g)
3/4 cup finely chopped dried figs (100g)
Raspberries and Dark Chocolate Filling
250g dark chocolate chips (1 1/2 cups)
250g frozen raspberries (2 1/3 cups)

Steps:

  • Rinse about 30 dried corn husks and then soak them overnight. Weigh them down with a plate so they stay submerged.
  • The next day, in the bowl of a stand mixer using the paddle attachment, beat the lard and butter until the mixture looks similar to merengue.
  • Slowly add the sugar, baking powder, salt, ground spices, and fig jam (skip the fig jam if you're making the raspberry and chocolate variation). Continue mixing and occasionally pause to scrape down the sides of the bowl with a spatula.
  • Add the masa harina and water in parts, pausing the mixer so the dry flour doesn't poof out of the bowl. If you're using wet nixtamal masa, add it in chunks. Scrape down the sides of the bowl, check on the texture of the masa, and add more water if needed.
  • Run the mixer for about 3 additional minutes after you're satisfied with the masa's hydration. Then add the dried figs (or raspberries and chocolate chips) and mix briefly to distribute them throughout the batter.
  • Drain the water from the corn husks and pat them dry. Separate out small or damaged husks to use for lining your pot or tearing into strips to tie around the tamales.
  • Set up a tamale-making work area with the corn husks, a baking sheet for the finished tamales, a cutting board where you will fill and fold the tamales, and the bowl of masa with a spatula for scooping.
  • See the gallery below and video above for visual depiction of these instructions.
  • Place a corn husk on your cutting board with the narrow end/angle of the triangle closest to you. Scoop about 1/3 cup of filling and place it in the center of the husk. Fold the husk in half lengthwise, and then fold that empty double layer of husk over the filled portion of the tamale. Finally fold the pointy empty base of the tamale upward over the filled portion. Lay the folded tamale, final fold side down, on a baking sheet. Repeat until all the filling is gone.
  • Tear a couple of corn husks into strips and tie them around the tamales, over the final fold if possible.
  • Place a coin (e.g. nickel) on the bottom of your pot so the sound of it rattling will let you know your water is boiling. If the heat is high and the coin has gone silent, you need to add more water.
  • Add the steaming basket/rack and water, making sure the water is below the level of the basket. Then line the side of the pot with some of the extra husks to prevent the tamales from being flush with the hot sides of the pot.
  • Now add a loosely balled piece of aluminum foil to the pot to take up extra space (unless you've doubled the recipe or are using a small pot). Finally place your tamales in the pot with the final fold facing inward toward the foil ball. I put the larger tamales on the outside and the smaller ones in the middle.
  • Cover the tamales with more of the corn husks, tucking the narrow ends under the tops of the tamales. Add a small towel to the top of the husks and cover the pot with the lid.
  • Place the pot on the stove at high heat. When the water begins to boil (coin rattles), lower the heat until you feel pressure under the lid but the water is lightly boiling.
  • Set a timer for 1 hour and let the tamales continue to steam.
  • When the time is up, remove and unwrap one of the tamales. If the masa doesn't stick to the husk, it's done cooking. If the masa sticks to the husk, rewrap the tamale, add a little water to the pot, and steam for another 15-20 minutes before you check again.
  • Serve the tamales immediately or reheat them later in the microwave or on a fry pan. Store in a covered container in the refrigerator for about a week or wrap individually and freeze for several months.

FIG JAM



Fig jam image

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Provided by Esther Clark

Categories     Condiment

Time 40m

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

Steps:

  • Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
  • Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Nutrition Facts : Calories 49 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.02 milligram of sodium

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