FIGS IN WINE SYRUP
Adapted from a recipe on SippitySup.com. I have used both a late harvest zinfandel and a merlot for this. Inexpensive wines are fine, as they are reduced and sweetened. This will keep three days in the fridge. The figs can be frozen in the syrup, but will soften more because the ice crystals will break the cell walls. I suspect this recipe would be good for canning, although I have not tried it. Figs in regular sugar syrups need to be acidified and processed in a boiling water bath for 45 (pints) to 50 (quarts) minutes, which would poach the fruit. They are a gorgeous red color and are good with ice cream, cheeses (brie would be good), yogurt, or mascarpone.
Provided by zeldaz51
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
- Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
- Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.
Nutrition Facts : Calories 455.8, Fat 0.5, SaturatedFat 0.1, Sodium 9.1, Carbohydrate 83.8, Fiber 4.4, Sugar 75.5, Protein 1.3
FALL FIGS STUFFED WITH STILTON CHEESE, WRAPPED IN PROSCIUTTO AND CHATEAU ELAN PORT WINE SYRUP
Provided by Food Network
Categories appetizer
Time 35m
Yield 4 servings, appetizers
Number Of Ingredients 4
Steps:
- Cut figs into quarters and place them in a saucepot with the port wine and bring to boil, simmer and reduce by 2/3. You should have a little less than a 1/4 cup of port at a syrup consistency. Allow the port syrup to cool.
- On a cutting board, tear thin slices of prosciutto lengthwise in half and place 16 pieces on the board. Take a piece of fig and place it at 1 end of the prosciutto and place a small piece of Stilton cheese on top of the fig and roll the fig with the prosciutto. Continue this process with the remaining figs, Stilton cheese, and prosciutto.
- To serve, arrange the figs on a platter and drizzle with the port wine syrup.
DRIED FIGS IN SIMPLE SYRUP
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.
FIGS IN RED-WINE SYRUP
Categories Condiment/Spread Fruit Dessert Quick & Easy Fig Red Wine Winter Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.
SYRUP OF FIGS FOR CONSTIPATION
THIS IS NOT EDIBLE.
Provided by Food Network
Time 1h
Number Of Ingredients 5
Steps:
- Place the senna pods in a glass bowl and pour over the boiling water. Let steep for about 30 minutes, and then strain through a sieve or a piece of muslin into a blender. Add the sugar and figs to the senna infusion and whizz until smooth. Pour into a saucepan and heat slowly to reduce, stirring occasionally, about 25 minutes. You want to end up with a thick, glossy sugar-like syrup. Add the lemon juice and stir well, and then remove from the heat and pour into a sterilized 150-milliliter bottle. Shake well before use. Take 2 teaspoons before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain. The syrup can be stored in the refrigerator for 3 to 4 weeks.
FIGS IN SYRUP
Steps:
- In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Garnish with chopped pistachios.
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