Ginger, Fig and Shallot Conserve Recipe

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Ingredients:

Serving

8 large shallots, peeled and quartered
1 1/2 tbsp unsalted butter
1 tbsp vegetable oil
8 oz dried calimyrna figs, stemmed and quartered
4 inches fresh gingerroot, peeled,quartered,and thinly sliced crosswise
1/2 cup dry sherry
1/2 cup water

Directions:

In a large, nonstick shallow sided saucepan, cook the shallots in the butter and oil over moderately low heat, 20 to 25 minutes, stirring occasionally, until golden brown and very soft.
Add the figs, ginger, sherry, and water and bring to a boil over high heat, stirring frequently.
Reduce the heat to moderately low and cook 20 minutes, stirring occasionally, or until figs are tender and mixture is thick and aromatic.
Remove from heat and cool to room temperature before serving or storing.
Will keep in a tightly sealed container in the refrigerator for up to 3 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	663.56 Kcal (2778 kJ)
Calories from fat	138.84 Kcal
		% Daily Value*
Total Fat	15.43g	24%
Cholesterol	22.9mg	8%
Sodium	74.36mg	3%
Potassium	2044.36mg	43%
Total Carbs	106.1g	35%
Sugars	51.15g	205%
Dietary Fiber	18.79g	75%
Protein	18.26g	37%
Vitamin C	48mg	80%
Vitamin A	0.1mg	4%
Iron	6.2mg	34%
Calcium	236.8mg	24%

Amount Per 100 g
Calories	78.14 Kcal (327 kJ)
Calories from fat	16.35 Kcal
		% Daily Value*
Total Fat	1.82g	24%
Cholesterol	2.7mg	8%
Sodium	8.76mg	3%
Potassium	240.72mg	43%
Total Carbs	12.49g	35%
Sugars	6.02g	205%
Dietary Fiber	2.21g	75%
Protein	2.15g	37%
Vitamin C	5.7mg	80%
Iron	0.7mg	34%
Calcium	27.9mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.8

Points
16

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
low cholesterol

Bad Points

High in Sugar

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