GINGER FIG JAM
Figs and ginger made sweet to enjoy over cream cheese on toast or top a grilled or roast pork or chicken. Try as a spread in a wrap.
Provided by Rita1652
Categories Fruit
Time 50m
Yield 5 1/2 pint jars
Number Of Ingredients 5
Steps:
- PREPARE boiling water canner. Wash and heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- COMBINE all ingredients in a non reactive heavy bottom pot.
- Bring to a roiling boil ( full rolling boil over high heat is when stirring it still is boiling while being stirred) When temperature reaches 22 degrees remove cinnamon sticks.
- Carefully ladle hot jam into hot jars leaving 1/4 inch head space. Wipe rim. Center lid on jar. Center lid on jar. Apply band until fit is fingertip tight. Process in a boiling water canner for 10 minutes, be sure the jars are covered by at least 1 inch of water, adjusting for altitude.
- Remove jars and cool in a draft free spot. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Remove bands, wipe jars, label storing in a cool dark pantry for up to 1 year. Or wrap a ribbon if giving for gifts.
Nutrition Facts : Calories 674.5, Fat 0.6, SaturatedFat 0.1, Sodium 2, Carbohydrate 174.2, Fiber 5.9, Sugar 168, Protein 1.6
FIG AND GINGER TRUFFLES
Provided by Ellie Krieger
Categories dessert
Time 50m
Yield 16 truffles, serving size: 2 truffles
Number Of Ingredients 5
Steps:
- Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
- Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
- Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
- Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
- Excellent source of: Fiber
- Good source of: Manganese
Nutrition Facts : Calories 200, Fat 3.5 grams, SaturatedFat 2 grams, Sodium 8 milligrams, Carbohydrate 45 grams, Fiber 5.5 grams, Protein 2 grams
GINGERED FIGS
Make and share this Gingered Figs recipe from Food.com.
Provided by Sharon123
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place figs and water in saucepan.
- Bring to hard boil, then lower heat and simmer.
- Cover figs and cook for 20 minutes.
- Add molasses, ginger and sugar.
- Stir gently in order to avoid breaking figs.
- Simmer for 15 minutes more or until figs are plumped and tender.
- Wonderful with meat or on their own!
- Makes 5 to 6 servings.
GINGERED FIGS
Steps:
- Place figs and water in saucepan. Bring to hard boil, then lower heat and simmer. Cover figs and cook for 20 minutes. Add molasses, ginger and sugar. Stir gently in order to avoid breaking figs. Simmer for 15 minutes more or until figs are plumped and tender. Wonderful with ham, pork, chicken, steak or roast beef!
Nutrition Facts :
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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- Combine first 6 ingredients in a large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves. Cover, reduce heat to low, and simmer 25 minutes or until figs are tender.
- Stir in crystallized ginger and rind. Cook, uncovered, over medium heat 30 minutes or until mixture is syrupy, stirring occasionally.
- Remove mixture from heat, and cool 10 minutes. Discard fresh ginger pieces. Place mixture in a food processor, and process until smooth. Store in the refrigerator.
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