SPICED FIGS
Steps:
- Bring ingredients to simmer in a small saucepan over medium-high heat. Reduce heat to maintain a simmer and cook until liquid is reduced by three-fourths and syrupy, about 10 minutes.
- Cool to room temperature; discard bay leaf. To serve, spoon figs and syrup over a round of Buttermilk Fresh Cheese.
Nutrition Facts : Calories 93 calories
MIDDLE EASTERN SPICED FIGS
If you like figs, try this simple recipe. It is really very good. I used firmer figs so they don't get too mushy. Prep time includes 2 hours in the refrigerator.
Provided by Miss Annie
Categories Breakfast
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine the water, sugar, and spices in a sauce pan and bring to a boil over moderate heat.
- Add the figs and cook for 15 minutes, until the syrup has thickened.
- Stir in the fruit juices and remove from the heat.
- Chill for at least 2 hours in the refrigerator.
- To serve, spoon into dessert dishes and sprinkle with pine nuts, or serve over ice cream.
Nutrition Facts : Calories 427.3, Fat 0.5, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 110.1, Fiber 5.4, Sugar 100.5, Protein 1.9
SPICED FIGS
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.
Provided by Patti Grace
Categories Fruit
Time P3DT35m
Yield 8 quarts
Number Of Ingredients 9
Steps:
- Sprinkle soda over figs, pour boiling water over figs and allow to stand for 5 minutes.
- Drain.
- Mix syrup ingredients.
- Lemon chunks may be added (I don't use).
- Whole Ginger may be used also (I don't use).
- Bring to boil, add figs and boil for 10 minutes.
- Boil figs in syrup 10 minutes for 3 days.
- On 3rd day can in sterilized jars.
- Note: for 12 quarts of figs, use 10 pounds of sugar.
MIDDLE EASTERN RICE PILAF WITH POMEGRANATE
This rice pilaf with pomegranate seeds and pistachios tastes great with grilled fish or meat, especially lamb. Make sure the rice does not get sticky. It is supposed to be light and fluffy.
Provided by Afiyet_olson
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat and cook onion until soft and translucent. Add rice and toast until fragrant, 2 to 3 minutes. Pour in hot vegetable broth and bring to a boil. Add saffron and allspice, reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
- Toast pistachios in a skillet over medium heat until nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Set aside.
- Stir butter into the cooked rice. Remove from heat and mix in pistachios and pomegranate seeds. Fluff with fork and season with salt and pepper.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 59.1 g, Cholesterol 7.6 mg, Fat 13.3 g, Fiber 3.2 g, Protein 6.5 g, SaturatedFat 3.2 g, Sodium 350.6 mg, Sugar 16.4 g
SPICED FIG COCKTAIL RECIPE BY TASTY
We took one of summer's best cocktails and turned it into a fall-inspired margarita. First, we make a cheater's simple syrup by melting together fig jam, cinnamon, and water. Then, we shake it up with fresh lemon juice and tequila. Lastly, we coat the rim of the glass with cinnamon sugar for a sweet and spiced finish.
Provided by Jasmine Pak
Categories Drinks
Time 6m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Rub the lemon wedge around the rim of the glass. Add the cinnamon sugar to a shallow bowl, then dip the rim of the glass in the cinnamon sugar to coat.
- In a microwave-safe bowl, stir together the fig jam, water, and cinnamon. Microwave for 15-20 seconds, until melted and warmed through.
- In a cocktail shaker, combine the fig syrup, lemon juice, and tequila. Shake vigorously for about 10 seconds, until well combined, then add the ice and shake for 10 seconds more, or until the shaker is very cold to the touch.
- Add more ice to the prepared glass, then strain the cocktail into the glass. Garnish with the cinnamon stick.
- Enjoy!
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