5 minutes.
Arrange the figs around the chicken, and continue
or the honeyed figs, combine honey, wine and figs in small saucepan
0 minutes.
Stir in figs, wine, broth, vinegar and fresh
oats cheese rounds for this recipe.
Place the goats cheese
o 8 minutes.
Select figs of uniform size and ripeness
f salt indicated in the recipe. Also, the directions did not
y half.
Place the figs in a large clean pan
730;.
Rinse the figs and pat dry. With a paring knife
In a large, non-aluminum saucepan, combine honey and wine. Bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved.
Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns.
Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute.
Remove figs with a slotted spoon and place in a ceramic bowl.
Reduce poaching liquid to about 1-1/2 cups. Spoon over figs and chill.
Serve figs with some of the poaching liquid in individual bowls.
Preheat broiler.
Whisk together egg yolks, sugar, wine and rum over a double boiler for 6-8 mins. Remove from heat and continue whisking for 3-4 mins, until slightly cooled. Transfer to a baking dish and arrange figs on top. Broil for 3-4 mins. Let cool slightly then dust with powdered sugar and serve.
Combine first 6 ingredients in medium saucepan and bring to boil, stirring until sugar dissolves.
Reduce heat to low and simmer 10 minutes.
Discard rosemary.
Mix in cranberries and 3/4 cup sugar.
Cook over medium heat until liquid is slightly reduced and berries burst, stirring occasionally, about 6 minutes; cool.
Transfer sauce to bowl; chill.
This recipe yields about 3 1/2 cups.
Boil figs in water.
Let stand 15 minutes.
Drain and rinse thoroughly in clear, cold water.
Dry figs, getting out as much water as possible.
Pick off stems.
Crush figs and measure. Measure 1/2 amount of figs in sugar (1/2 cup of sugar to 1 cup figs).
Mix sugar and figs and just enough water to start boiling. Add a small amount of lemon juice, orange peel or ginger.
Boil until thick.
Watch carefully so it doesn't burn.
Seal in jars.
oasting, chop the dates and figs.
3. Also peel the
br>Add the wine and figs; stir to combine with the
ll.
Meanwhile, chop 10 figs. Melt 2 tablespoons butter in
Make a syrup of cold water and sugar, using a little brown sugar, if desired, and bring syrup to a boil.
Sprinkle soda over figs.
Add boiling water and let stand for 5 minutes.
Drain and rinse figs well.
Peel, if desired.
Add to syrup and boil for one hour.
Remove fruit, pack in hot containers, fill with boiling syrup and process immediately for 5 minutes in boiling water and for 10 minutes in the oven at 250\u00b0.
Mix sugar and water and bring to a boil, stirring until sugar is dissolved.
Add chopped figs and cook slowly, stirring gently every 10 to 15 minutes.
Cook until 2 drops syrup comes off spoon at one time, approximately 1 hour but may take longer.
Seal and boil in boiling water bath for 10 minutes.
Remove and cool.
Test for seal and store in cool place.
(This recipe may be doubled or tripled.)
Stir salt and tapioca into boiling water very slowly.
Use long handled wooden spoon, or it will sometimes pop on your hand. Cook until tapioca is almost transparent.
Add brown sugar, finely cut figs and raisins.
Cook a few more minutes, until fruit is tender.
Add fruit juices and nuts; cook a minute or 2 longer. Cool and serve in sauce dishes with whipped cream or Cool Whip. This is a large recipe, but can be cut in half.
Wash and dry figs.
Trim stems and mash.
Combine figs, sugar and gelatin and let mixture stand for 30 minutes to blend flavors. Bring to slow boiling point.
Let cook and stir for 5 minutes. Pour into sterilized containers and seal.
Tastes like \"old-fashioned strawberry preserves.\" Will keep a month in refrigerator without paraffin and up to a year if properly sealed and stored in cool, dry place.
he stems and pat them dry with paper towelling.
Skewer