What To Do With Fig Spread Recipes

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FIG SPREAD



Fig Spread image

The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely available.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Yield Makes 1 3/4 cups

Number Of Ingredients 3

1 package (10 ounces) dried Calimyrna figs, stemmed and cut into 1/4-inch pieces (about 1 3/4 cups)
3 tablespoons sugar
1 tablespoon fresh lemon juice

Steps:

  • In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
  • Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.

FIG SPREAD



Fig Spread image

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

Provided by katie in the UP

Categories     Fruit

Time 50m

Yield 1 3/4 cups

Number Of Ingredients 3

10 ounces dried calimyrna figs, stemmed and cut into 1/4 inch pieces (1 3/4 cups)
3 tablespoons sugar
1 tablespoon fresh lemon juice

Steps:

  • In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
  • Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
  • Transfer mixture to a food processor; add lemon juice.
  • Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
  • Store in refrigerator for up to 1 month.

Nutrition Facts : Calories 99.7, Fat 0.1, Sodium 0.9, Carbohydrate 25.8, Fiber 0.6, Sugar 24.5, Protein 0.2

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