PICKLED FIGS IN BALSAMIC
Balsamic glazed soft figs sweetened with sugar and honey enhanced with lemon, vanilla, peppercorns, allspice, juniper berries, rosemary and with meaty walnuts.
Provided by Rita1652
Categories Fruit
Time 1h20m
Yield 3 1 quart jars
Number Of Ingredients 14
Steps:
- Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes.
- Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy .
- Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom.
- Close and seal the jars . Process in a boiling water bath for 15 minutes.
Nutrition Facts : Calories 2493.6, Fat 54.3, SaturatedFat 5.5, Sodium 851.8, Carbohydrate 521.4, Fiber 36.8, Sugar 473.9, Protein 21.5
LANCE'S BALSAMIC PICKLED EGGS
A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!
Provided by Lanceb33
Categories Appetizers and Snacks Spicy
Time P4DT1h10m
Yield 24
Number Of Ingredients 9
Steps:
- Place the eggs into a large pot cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat; remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool completely under cold running water; peel and place in a glass jar large enough to hold them.
- Combine the onions, balsamic vinegar, water, sugar, garlic, peppercorns, beet juice, and cayenne chiles in a deep saucepan over high heat; bring to a boil and immediately remove from heat. Allow the mixture to cool to room temperature. Pour into the glass jar with the eggs. Seal the jar with the lid. Refrigerate 4 to 5 days before serving.
Nutrition Facts : Calories 109.4 calories, Carbohydrate 9.6 g, Cholesterol 185 mg, Fat 5.1 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 166.9 mg, Sugar 6.4 g
BALSAMIC-POACHED FIGS
Keep a container of these delicious figs on hand and add them to any meal for a super-flavorful boost.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan, heat sugarand 1/2 cup water until sugar dissolves.Add vinegar, orange juice,thyme, and spices and bring toa boil. Reduce until slightly thickened,about 5 minutes. Transferto a medium heat-proof bowl andadd figs. Let cool completely.
BALSAMIC FIG VINEGAR
Make and share this Balsamic Fig Vinegar recipe from Food.com.
Provided by Rita1652
Categories Fruit
Time 30m
Yield 1 quart, 64 serving(s)
Number Of Ingredients 3
Steps:
- Bring figs, vinegar, and sugar to a simmer in a large saucepan. Cook, stirring occasionally over low heat, for 10 minutes. Cover, and let cool completely.
- Working in batches, puree mixture in a food processor until smooth.
- Strain through a fine sieve into a large nonreactive bowl.
- Line sieve with cheesecloth or coffee filter, and place over another large nonreactive bowl. Pour strained mixture into sieve. (Do not press solids in sieve.) Cover with plastic wrap, and let mixture strain in refrigerator overnight (or up to 2 days).
- Uncover, and remove sieve from bowl. Discard solids. Pour vinegar into a resealable nonreactive bottle or jar.
- (Vinegar can be refrigerated for up to 1 month.).
Nutrition Facts :
BALSAMIC PICKLED EGGS
These are a great snack or appetizer. They are brownish in color, so if you serve them to guests they are sure to be a conversation starter! You can vary the vinegar to suit your taste or color preference!
Provided by gibsey23
Categories Appetizers and Snacks Pickled Egg Recipes
Time P4DT20m
Yield 6
Number Of Ingredients 6
Steps:
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
- Place the onion, balsamic, water, sugar, and garlic in a saucepan over high heat. Bring to a boil, then remove from stovetop, and allow to cool to room temperature. Place the eggs in a glass jar, and the vinegar over top. Cover, and refrigerate for 4 to 5 days before serving; the longer the better!
Nutrition Facts : Calories 100 calories, Carbohydrate 7.2 g, Cholesterol 186 mg, Fat 5 g, Fiber 0.2 g, Protein 6.6 g, SaturatedFat 1.6 g, Sodium 75.9 mg, Sugar 5.8 g
FIGS WITH BALSAMIC VINEGAR, MASCARPONE, AND WALNUTS
Categories Cheese Dairy Fruit Nut Dessert Bake Vinegar Fig Walnut Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Bring wine, vinegar, and sugar to a boil in a 3-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved, then add figs and gently simmer, uncovered, 5 minutes. Pour figs with liquid into a 2-quart shallow glass or ceramic baking dish and sprinkle with walnuts. Bake, uncovered, until figs are softened and have absorbed about two thirds of liquid, about 30 minutes. Cool slightly, about 15 minutes.
- Serve warm figs with sauce and a dollop of mascarpone.
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PICKLED FIGS IN BALSAMIC VINEGAR RECIPE | MYRECIPES
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Total Time 1 hr
- Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
- Meanwhile, in a medium saucepan, combine the sugar, water and balsamic vinegar and bring to a boil, stirring to dissolve the sugar. Add the figs and simmer over low heat, stirring a few times, until they are barely tender, about 10 minutes.
- Using the sterilized tongs, remove the jars from the hot water and transfer to a large rimmed baking sheet. Pack the figs into the hot jars and ladle the hot balsamic vinegar over them, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.
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Total Time 1 hr
- Fill a large pot with water, cover and bring to a boil. Add the canning jars, lids and rings along with a set of tongs and a ladle and simmer over low heat for about 10 minutes to sterilize. Cover the pot and turn off the heat.
- Meanwhile, in a medium saucepan, combine the sugar, water and balsamic vinegar and bring to a boil, stirring to dissolve the sugar. Add the figs and simmer over low heat, stirring a few times, until they are barely tender, about 10 minutes.
- Using the sterilized tongs, remove the jars from the hot water and transfer to a large rimmed baking sheet. Pack the figs into the hot jars and ladle the hot balsamic vinegar over them, leaving 1/2 inch of space at the top. Using the tongs, place the lids on the jars followed by the rings. Screw on the lids securely but not too tightly.
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