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
SPICED PICKLED FIGS WITH GINGER AND CARDAMOM
This sweet and sour pickled fig recipe includes the warm flavors of ginger, cardamom, cinnamon, and other spices. Enjoy with cheese or meat.
Provided by Leda Meredith
Categories Appetizer Snack Condiment Jam / Jelly
Time 1h
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Wash the figs. Pierce each fig 2 to 3 times with the tip of a paring knife. (This is to allow the pickling brine to permeate the fruit.)
- Put the water, sugar, cinnamon stick, ginger, allspice, cloves, cardamom pods, and bay leaf into a large pot over high heat. Stir until the sugar is completely dissolved. Add the figs.
- When the liquid returns to a boil, reduce the heat and simmer the figs in the liquid for 20 minutes.
- Add the honey and apple cider vinegar to the other ingredients, stirring gently to dissolve the honey but not break up the figs. Raise the heat to high and bring the liquid back to a boil. Reduce the heat and simmer until the figs start to appear translucent, about another 20 minutes.
- Use a slotted spoon to transfer the figs carefully into clean pint or half-pint canning jars. It is not necessary to sterilize the jars for this recipe. Pour the hot liquid the figs were cooked in over the fruit, leaving half an inch of headspace between the surface of the food and the rims of the jars. Keep in mind that if you include the whole spices in the jars along with the figs, the spice flavor will intensify in storage. You can strain out the smaller spices but add one of the cinnamon sticks to each jar as an attractive garnish.
- Wipe the rims of the jars with a clean, damp dishcloth or paper towel. Screw on the canning lids.
Nutrition Facts : Calories 193 kcal, Carbohydrate 49 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 46 g, Fat 0 g, ServingSize 2 pints (12 servings), UnsaturatedFat 0 g
GLAZED FIGS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Halve 2 cups fresh figs and place in a small pot with 2 strips lemon zest and 2 tablespoons each red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft, 20 to 25 minutes.
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.
POACHED FIGS IN SPICED HONEY SYRUP
Steps:
- Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
- Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
- Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.
SPIEDIES
Spiedies are the pride and joy of the Greater Binghamton area of N.Y. They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer. Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.
Provided by JOYBOWES
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 12
Steps:
- Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers.
- Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 1.5 g, Cholesterol 107.8 mg, Fat 22.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 3.8 g, Sodium 936.8 mg, Sugar 0.1 g
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
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
FRESH FIGS WITH MASCARPONE AND WARM SPICED HONEY
This healthy dessert utilizes fresh figs -- a nutrient-rich fruit popular in Europe and brought to California in the late 18th Century by Spanish Franciscan missionaries.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Arrange the figs cut-side up among four plates. Use the back of a teaspoon to gently press into the center of the flesh and create a small indentation.
- Add a dollop of mascarpone to the center of each fig half and set plates aside.
- Place honey and spices in a small heat-proof bowl and set over a pan with simmering water. Cook over medium heat, whisking to blend, until the honey is liquefied and warm, 1 to 2 minutes. Drizzle honey over each fig, garnish plates with mint sprigs, and serve immediately.
Nutrition Facts : Calories 230 g, Fat 9 g, Fiber 2 g, Protein 2 g
SPICED FIG PRESERVES
Categories Condiment/Spread Food Processor Fruit Ginger Lemon Fig Fall Edible Gift Simmer Candy Thermometer Bon Appétit
Yield Makes about 3 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop lemon in processor. Add figs. Using on/off turns, process until figs are coarsely pureed. Transfer mixture to heavy large saucepan. Add 2 1/4 cups sugar, cinnamon stick, 2 1/4 teaspoons minced ginger and 1/8 teaspoon ground cloves. Simmer until mixture thickens to jam consistency and candy thermometer registers 200°F, stirring often, about 20 minutes. Discard cinnamon stick. Divide hot preserves among hot clean jars. Cover tightly and refrigerate up to 2 months.
SPICED FIGS IN PORT
Steps:
- Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
- Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
- Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 0 grams, Carbohydrate 77 grams, Fat 1 gram, Fiber 5 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 63 grams, TransFat 0 grams
SPICED POACHED FIGS
Green figs poached in Sauternes and flavored with star anise and peppercorns are an ideal end to any dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 14
Steps:
- Combine wine, sugar, lemon peel, peppercorns, cinnamon stick, bay leaves, thyme, ginger, star anise, and cardamom in a small, deep saucepan. Place pan over medium-high heat, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Cover, and simmer 20 minutes more.
- Add whole figs to the syrup; return to a simmer, cover, and poach gently until the figs are soft but not mushy, 10 to 15 minutes. Transfer figs and syrup to a bowl, and let stand to cool, until no more steam rises. When cool, cover the bowl with plastic wrap, and refrigerate overnight.
- Combine mascarpone and confectioners' sugar in a medium mixing bowl. Slit vanilla bean lengthwise, and, using a small paring knife, scrape out the seeds into the bowl with the mascarpone mixture. Stir together with a spoon or rubber spatula until well combined.
- Remove chilled figs from the refrigerator, and let stand until room temperature. Transfer figs to another bowl, and strain syrup, discarding the solids.
- Place 2 figs, sliced in half, in the center of each plate. Spoon some of the poaching liquid to cover plate, and place a dollop of vanilla mascarpone next to figs.
SPICED FIGS POACHED IN WINE
If you haven't had figs before, this is a delicious way to introduce yourself to them. The the flavors from spices and wine blend together to nicely complement the flavor of the figs. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first eight ingredients. Stir in figs. Bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until the figs are tender. Remove figs and set aside., Bring poaching liquid to a boil; cook until liquid is reduced to about 1/2 cup. Strain into a small bowl; add figs. Cool. Serve with ice cream or yogurt if desired.
Nutrition Facts : Calories 142 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 31g carbohydrate (25g sugars, Fiber 4g fiber), Protein 1g protein.
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