SUMMER POACHED FIGS WITH GINGER
The figs are coming in & wanted a recipe to preserve their summery goodness. I keep these in the fridge for now but will try to can at some point. I use these for Fig Upside Down Cake, alongside vanilla ice cream, mixed into homemade vanilla & lemon gelato, on greek yogurt for breakfast & right out of the jar just because they are so good!
Provided by Busters friend
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Dissolve the sugars in 2/3 cup water.
- Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
- Turn off heat & let sit covered 8 hours.
- Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
- Let cool.
- Pack into quart or 1/2 gallon glass jars & refrigerate.
Nutrition Facts : Calories 134.4, Fat 0.2, SaturatedFat 0.1, Sodium 5.8, Carbohydrate 34.6, Fiber 2.1, Sugar 31.7, Protein 0.6
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