Fig Preserves Bread Recipes

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FIG PRESERVES BREAD



Fig Preserves Bread image

I had some fig preserves in the fridge that needed to be used and I thought they would go great in bread. I tried to make the recipe low in fat, but I do love a slice of this slathered in butter. Taste your preserves to see how sweet they are... you may find you can cut down on the sugar.

Provided by Megan Michelle

Categories     Quick Breads

Time 1h15m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 10

1 1/2 cups unsweetened applesauce
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 (16 ounce) jar fig preserves (no sugar added)
1 cup pecan pieces

Steps:

  • Preheat oven to 350.
  • Beat together first 3 ingredients.
  • In another bowl sift together the next 5 ingredients.
  • Add to wet ingredients and stir in fig preserves and pecans.
  • Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
  • Bake for 55-65 minutes.

Nutrition Facts : Calories 284.9, Fat 6.1, SaturatedFat 0.8, Cholesterol 34.9, Sodium 247.5, Carbohydrate 53.8, Fiber 2, Sugar 28.8, Protein 4.4

FIG PRESERVES



Fig Preserves image

Provided by Emeril Lagasse

Categories     condiment

Yield 1 quart

Number Of Ingredients 2

1 pound fresh ripe figs, washed, stemmed
1 cup sugar

Steps:

  • In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
  • If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

BAKED BRIE WITH FIG PRESERVES



Baked Brie with Fig Preserves image

Provided by Wanna Make This?

Categories     appetizer

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 sheet puff pastry (from a 17.25-ounce box)
All-purpose flour, for rolling
1/2 cup fig preserves
1 teaspoon chopped thyme
One 8-ounce 4-inch diameter wheel of Brie, halved crosswise
2 tablespoons sliced almonds, toasted
1 large egg, beaten with a pinch of salt
Sliced baguette and apple slices, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
  • Stir together the fig preserves and thyme in a small bowl.
  • To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
  • Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
  • Let cool 10 minutes before serving with the baguette and apple slices.

FIG PRESERVES



Fig Preserves image

Make and share this Fig Preserves recipe from Food.com.

Provided by Diana Adcock

Categories     Lemon

Time 1h25m

Yield 3 half pints

Number Of Ingredients 4

2 lbs figs, unpeeled
3 cups granulated sugar
1 cup water
1/2 lemon, sliced thin

Steps:

  • Wash figs gently in cold water.
  • Place in a large bowl, fill with cool water and soak for 20 minutes.
  • Make a syrup by boiling the sugar and water together in a large saucepan.
  • When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
  • Bring to a boil over high heat.
  • Boil hard 1 minute.
  • Lower heat and simmer for 30 minutes.
  • Remove from heat.
  • Carefully pour into a blender and pulse to grind figs and lemon slices.
  • You may want to cook down for 10 or 15 more minutes to desired thickness.
  • Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 1000.8, Fat 0.9, SaturatedFat 0.2, Sodium 7.6, Carbohydrate 258.9, Fiber 9.1, Sugar 249.1, Protein 2.4

SPICED FIG BREAD PUDDING



Spiced Fig Bread Pudding image

This spiced fig bread pudding is baked to perfection - a wonderful addition to your dessert table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h25m

Yield 10

Number Of Ingredients 15

10 oz Brioche, challah or French bread, cut into 3/4-inch slices, then cut into 3/4-inch cubes (7 cups)
27 dried Mission figs (about 7 oz), stems removed
2 cups boiling water
2 teaspoons butter, softened
4 whole eggs
1 egg yolk
3/4 cup granulated sugar
3 cups half-and-half
1 teaspoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 tablespoon coarse sugar, if desired
1 cup whipping cream
2 tablespoons granulated sugar

Steps:

  • On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
  • In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
  • Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
  • Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
  • In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

Nutrition Facts : Calories 420, Carbohydrate 51 g, Fat 3, Fiber 3 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 220 mg

MOMMA'S FRESH FIG PRESERVES



Momma's Fresh Fig Preserves image

Mmm mmm fig preserves! Spread on buttered biscuits or toast, even great with cream cheese on a bagel. From momma with love.

Provided by MA McBridges

Time 15h35m

Yield 40

Number Of Ingredients 7

6 cups quartered fresh figs
3 cups white sugar
1 tablespoon lemon juice
½ teaspoon grated fresh ginger
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat. Reduce heat and cook at a low simmer, stirring every 20 minutes, until desired consistency, 3 to 4 hours.
  • Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
  • Pack fig preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 14.8 mg, Sugar 19 g

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