Summer Poached Figs With Ginger |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 20 |
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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! Ingredients:
3 lbs fresh figs, firm ripe, stems on |
1 cup granulated sugar |
1 cup brown sugar |
2/3 cup water |
1 cup fresh ginger, julienned |
3 tablespoons hazelnut-flavored liqueur (frangelica) (optional) |
Directions:
1. Dissolve the sugars in 2/3 cup water.
2. Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
3. Turn off heat & let sit covered 8 hours.
4. Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
5. Let cool.
6. Pack into quart or 1/2 gallon glass jars & refrigerate.
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