Danielle Said:Does anyone have a fig jam recipe that does not require you to peel them?
We Answered:Fig Jam
2 quarts chopped fresh figs (about 5 pounds)
6 cups of sugar
Â¾ cup of water
Â½ cup of lemon juice
To prepare chopped figs: Cover figs with boiling water. Let stand 10 minutes. Drain, stem, and chop figs.
Combine figs, sugar and Â¼ cup of water in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly until thick. Stir frequently to prevent sticking. Add lemon juice and cook 1 minute longer. Pour hot into hot jars, leaving Â¼ inch head space. Adjust caps. Process 15 minutes on a boiling water bath. Yields about 5 pints.
The process looked great to me except I though that it was a lot of sugar and also I did not have five pounds of figs. I had about one pound of the small green figs. I followed the directions at first and then did my own thing. I used only about Â¾ cup of sugar and 2-3 cups of water. I quartered the figs rather than chop them and I found that they were still tough after the initial water was evaporated. So I continued to add water until I liked the consistency of the fig mixture. I added less sugar than the recipe called for because I wanted the jam to taste natural, rather than sweet.
Once the figs were tender I noticed that they had all turned an even green color rather than a bit spotty when I started. I understand that when the small spots form, as in bananas, the natural sugar in the fruit is changing and rising to the skin as the fruit ripens. As the figs cooked the sugar dissolved into the jam causing most of the spots to vanish.
The filled jar was inverted while hot and wrapped in a dishcloth to sit overnight. I didn't boil it in a water bath because I don't plan on keeping it for very long and hope the seal took with the heat of the jam. Also, I had jarred some applesauce that same day and had those two jars in the same pot inverted and wrapped in a dishcloth. I figured the heat from the three jars was enough to seal the preserves.
In the past when I made strawberry and grape preserves, I learned a few tricks. Grape was the first jelly I ever made and the first time I ever used pectin. All I did was follow the recipe in the pectin package. After that time I learned that there is light pectin for those who want to use less sugar and still get the firm jelly. The strawberry jam was better; we used the pectin light and found it to firm up with out using so much sugar. But the fig jam seems to be the best of all three. I think the trick is to really let it boil until the desired thickness. Cooking is always such an adventure, which is what makes it fun for me!
We Answered:Fresh figs are best eaten as close to the tree of origin and as ripe as possible, when theyâ€™re just on the point of bursting. Look for the telltale honey-like drop of moisture on the surface. Thin-skinned and easily bruised, they need careful handling
Ripe figs, however, are highly perishable and will not keep for longer than three days in the fridge. Thin-skinned and easily bruised, they need careful handling and should be wrapped for travel in tissue, like a Romanov princess. Bring out their delicate scent and flavour by leaving them in the sun for an hour or so before serving.
Try the following
A Compote of Figs in Marsala Wine with Mascarpone Mousse
Figs are at their best in autumn and, even if they're not squidgy enough to eat straight, they still respond beautifully to light poaching. In this recipe they impart their flavour to mingle with a sweet Marsala wine. Serve them with the lightest mascarpone mousse and it's heaven on earth!
For the compote:
18 small, ripe figs
15 fl oz (425 ml) sweet Marsala wine
1 vanilla pod
2 oz (50 g) caster sugar
1 level teaspoon arrowroot
For the mousse:
1 x 250 g tub mascarpone, at room temperature
1 x 200 ml tub fromage frais (8 per cent fat), at room temperature
2 tablespoons milk
1 level tablespoon caster sugar
1 teaspoon vanilla extract
2 level teaspoons powdered gelatine or vegetarian substitute
2 large egg whites
You will also need a saucepan or frying pan (with a lid) large enough to hold the figs in one layer, and 6 ramekins, 5 fl oz (150 ml) capacity, 3 inches (7.5 cm) diameter, 1Â½ inches (4 cm) deep.
Make the mousse first: begin by whisking the mascarpone, fromage frais, milk, sugar and vanilla together in a roomy bowl. Then place 1 tablespoon of cold water in a cup and sprinkle the gelatine over. Put a small saucepan with about 1 inch (2.5 cm) of hot water in it over a gentle heat. When the gelatine has soaked into the water, sit the cup in the saucepan and leave it until the gelatine has turned completely clear and liquid.
Next, in another roomy bowl, whisk the egg whites to the soft peak stage. Now rinse the ramekins in cold water, leave them to drain, but don't dry them as this will make it easier to turn the mousses out. Now, using the same whisk, with the beaters running slowly, pour the liquid gelatine into the mascarpone mixture, whisking all the time so that the gelatine does not set. When it's all in, use a metal tablespoon to fold a spoonful of the egg white into the mixture to loosen it, followed quickly by the remaining egg white. Fold thoroughly, but gently, to mix evenly together.
Now pour or spoon the mousse into the ramekins, smooth the tops, and cover with clingfilm. Chill for at least 6 hours before serving, but preferably overnight. To make the compote, pour the wine into the pan, add the vanilla pod and the sugar, stir over a gentle heat until the sugar has dissolved, then bring to simmering point. Stab each fig two or three times with a skewer then, using a long-handled spoon, lower them gently into the simmering liquid (stalk side up). Cover and cook very gently for 20 minutes or until they are absolutely tender.
Use a draining spoon to remove them from the liquid to a shallow serving dish where again they can sit in a single layer. Remove the vanilla pod and boil the liquid to reduce it slightly. Then mix the arrowroot in a cup with a tablespoon of cold water, pour this into the hot liquid and bring it back to simmering point, whisking all the time. Pour the slightly thickened liqueur over the figs, leave to cool and chill till needed. To turn out the mousses, run a knife carefully round the edge of the dish and invert each one on to a plate. The mousse is meant to be very light and fluffy and not at all jelly-like. Give each person three figs and spoon some of the juice around.
or Compote of Figs in Port
8 oz (225 g) whole dried figs (no soak, or else soaked overnight and drained)
3 fl oz (75 ml) port
2 oz (50 g) demerara sugar
Use a potato peeler to pare off the coloured part only of the orange zest then, using a sharp knife, cut this into little shreds. After that squeeze out the orange juice, then place the figs, orange juice and zest in a bowl. Add 10 fl oz (275 ml) water, stir everything around, and leave it on one side for 2 hours.
Next pour the contents of the bowl into a saucepan, add the sugar and simmer very gently for 1 hour (without a lid): it should only just simmer, so have a look from time to time to make sure the liquid does not all evaporate. At the end of the cooking time pour the whole lot into a serving bowl and, while it is still hot, stir in the port. Allow the figs to cool completely in this liquid, and chill before arranging them in a glass serving dish
or Ricotta with baked figs, pistachio walnut honey
8 large figs, not overly ripe
3 tbsp rich Greek honey
16tsp ricotta cheese
1 tbsp icing sugar
1 tbsp Cointreau or other orange liqueur
1. Cut an x in the top of each of the figs, to open them up.
2. Roast the nuts and chop roughly.
3. Mix the nuts with the honey.
4. Spoon 1 tbsp of the nut and honey mixture into the top of each fig.
5. Cook in the oven for 8-10 minutes at 200C/400F/Gas 6 (depending on the ripeness of the figs).
6. Place the dates in a pot, just cover with rose water and Cointreau or similar, bring to the boil, simmer for 30 seconds, remove from heat and leave to cool.
7. Mix the ricotta cheese with the icing sugar and add a dessertspoon to the top of each fig.
8. Garnish each plate with a couple of dates.
or Poached figs
2 tbsp soft brown sugar
splash of red wine
2 figs, cut into quarters
spoonful of Greek-style yoghurt, to serve
1. Heat the sugar and wine in a pan until simmering. Add the fig quarters and poach for 6-8 minutes.
2. Remove from the heat and transfer to a serving plate. Serve the yoghurt on top.
Claudia Said:Home canned fig recipes? What to do with them?
We Answered:Fig Cake
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon vanilla extract
1 1/2 cups white sugar
1 cup vegetable oil
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons hot water
1 teaspoon vanilla extract
1 cup canned figs with juice, chopped
1 cup chopped pecans
1 teaspoon white sugar
1/2 cup buttermilk
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/4 cup butter
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, salt, cinnamon, nutmeg and allspice. Set aside. Dissolve 1 teaspoon baking soda in 2 teaspoons hot water; set aside.
In a large bowl, beat eggs with electric mixer until thick and lemon colored. Beat in 1 1/2 cups sugar and 1 cup oil. Combine buttermilk and dissolved baking soda. Beat in the flour mixture alternately with buttermilk mixture. Stir in 1 teaspoon vanilla, figs, and nuts. Pour into prepared pan.
Bake in the preheated oven for 70 to 75 minutes. Remove from pan and pour hot Buttermilk Icing over warm cake.
To make Buttermilk Icing: In a heavy saucepan, combine 1 cup sugar, 1/2 cup buttermilk, 1/2 teaspoon baking soda, corn syrup and butter. Bring to a boil and cook to soft ball stage (240 degrees F/ 115 degrees Remove from stove and stir in vanilla. Pour over warm cake.
Pullum Frontonianum (Apicus Chicken)
A recipe from ancient Rome
1 (3 pound) whole chicken
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
1 leek, bulb only, chopped
1/4 cup chopped fresh dill weed
1/3 cup saturei (dried rose petals)
2 tablespoons ground coriander seed
1/2 teaspoon ground black pepper
2 tablespoons olive oil
salt to taste
1/2 cup syrup from canned figs
Mix together 1/2 cup olive oil, wine mixed with salt, chopped leek, dill, rose petals, coriander, and black pepper.
Heat 2 tablespoons olive oil in a large pan. Fry whole chicken over medium heat. Add about half of the seasoning mixture, and continue to fry until chicken just starts to change color.
Place chicken in a baking dish large enough to hold it along with the seasoning mixture--both what was in the pan and what you didn't use. Rub the bird with the mixture for a minute or so.
Bake at 425 degrees F (220 degrees C) for 1 hour, occasionally basting with the seasoning mixture. The chicken will look almost burnt when done. Moisten a plate with fig syrup, place chicken on it. Season with salt and pepper.
Beth Said:Anyone got any fab fresh fig recipes for freezing?
We Answered:Freeze within 12 hours of picking time, if possible. Prepare and freeze Figs only about 3 pints at one time. Then repeat the process until all Figs are frozen.
Make a medium sweetness syrup of
3 cups sugar
4 cups water
The figs will taste slightly sweeter than desired at this stage to be the proper flavor after freezing. Simply stir the sugar into the water to dissolve. No heating is necessary.
To the sugar syrup, add an citric/ascorbic add mixture bought at the grocery store (for example, "Fruit Fresh") and follow the directions on the package, generally adding about 1 teaspoon per batch. This is to help preserve color and flavor.
Wash the figs. remove the stems and any soft spots. Slice the figs about Â¼-inch (1/2 cm) thick.
Pack the sliced figs into polyethylene containers, ziploc bags, or vacuum freezer bags, allowing room to add about 1/2 cup of sugar syrup, and allowing about 1/2 inch per pint expansion room. More room will be needed for larger containers. Pack the containers to force out as much air as possible since air dries out the figs when they freeze. Be sure to label and date containers.
Place containers as quickly as possible into the ccoldest part of your freezer, allowing room around the containers to promote fast freezing. Containers can be packed more economically after they are frozen solid, usually 24 hours.
When you are ready to eat them, thaw the frozen figs in the refrigerator in the container.
Want to make your own candied figs? Begin by picking your own figs from local tree then after washing the figs, fill up the pot (a crock-pot is an easier method) three quarters of the way, then add about 10 pounds of sugar and one thin sliced lemon. Start slow, letting the sugar melt, because it will burn. And then just let it cook. It takes a long time to do figs. It's usually an all day process. When you pick up your syrup on your spoon you don't want it to run off, you want it to go drop, drop."
Fig Ice Cream
Makes 2 quarts
2 tablespoons butter
4 cups coarsely chopped fresh figs
Â½ cup brown sugar
Â½ teaspoon cinnamon
1 cup plus 2 tablespoons granulated sugar (you can substitute Splenda)
3 tablespoons flour
Â¼ teaspoon salt
1 cup milk (any type, whole, skim, lowfat, fat-free)
3 Â½ cups half-and-half (you can use the fat free type to make a lower calorie, more healthy version)
2 eggs beaten
2 tablespoons pure vanilla extract
Heat butter in a non-stick skillet. Add fresh figs and brown sugar and cook for 10 minutes, stirring occasionally. Remove from stove and stir in cinnamon.
In a saucepan combine sugar or Splenda, flour and salt. Slowly whisk in milk and 1 Â½ cups half-and-half. Cook over medium heat for 15 minutes until mixture starts to thicken, stirring constantly. Gradually stir one cup of hot half-and-half mixture into beaten eggs. Then stir egg-half-and-half mixture into milk mixture, stirring constantly. Cook over medium heat for one minute. Stir in cooked figs and cook for an additional minute. Refrigerate mixture for two hours or overnight.
Stir in remaining two cups of half-and-half and vanilla extract. Freeze mixture in an ice cream maker according to manufacturers' directions.
Fig jelly with lavender
Makes 2 pounds
2 pounds ripe figs
4 cups granulated sugar
Zest of Â½ lemon
5 tablespoons lemon juice
1 Â½ tablespoons finely chopped preserved stem ginger
10 heads lavender, tied in muslin
1 tablespoon pine nuts
1 tablespoon brandy
Peel half the figs, chop them all roughly. Put them in a broad, heavy saucepan with the sugar, lemon zest and juice, ginger and lavender. Bring them slowly to a boil and then boil quite fast for 15-20 minutes, until the scum has vanished. (Don't bother testing for a firm set, as this preserve sets remarkably quickly and has soon passed the point of no return.)
Take off the heat, discard the lavender and stir in the pine nuts. Spoon into warm, sterilized jars and leave to cool. Later, cover with circles of waxed paper dipped in brandy, and close tightly
Fig, Apricot and Walnut Tapenade (Served with Fresh Goat Cheese)
1 heaping cup dried Mission figs, chopped & stemmed (slice down the middle lengthwise, then crosswise into thirds or fourths depending on size)
1/4 cup chopped dried prunes (slice in the same manner as the figs)
1/4 cup dried apricots (also slice in the same manner as the figs)
2/3 cup water
1/2 cup Kalamata olives
2 tablespoons extra-virgin olive oil
1 & 1/2 tablespoons balsamic vinegar
1 heaping tablespoon capers, rinsed and drained
1 & 1/2 teaspoons chopped fresh thyme
salt and pepper to taste, if desired
1/2 cup chopped walnuts, lightly toasted
1-2 logs (5 or 6 ounces each) fresh goat cheese, cut into rounds or crumbled
fresh thyme sprigs â€“ optional, to garnish
assorted, sturdy crackers and/or breads on the side
In a heavy-bottom saucepan over medium-high heat, combine figs, prunes and apricots with water and cook until dried fruits are soft and water is evaporated, about 7 minutes; stir often. Allow to cool slightly then transfer to a medium-size bowl. Stir in olives, oil, vinegar, capers, thyme, salt and pepper if desired, and walnuts. Arrange goat cheese in rounds, or crumble as in directions above. Spoon tapenade onto goat cheese in a shape slightly smaller than the goat cheese base. Garnish with sprigs of fresh thyme or additional walnuts if desired. Serve with sturdy crackers as well as an assortment of breads
For 3 servings:
Â¾ cup of flour
4 or 5 fresh figs
Â¾ cup of milk
2 tablespoons of sugar
2 teaspoons of baking powder
1 pinch of salt
1 Mix together the flour, baking powder, salt and sugar.
Gradually add the eggs(beaten) and the milk. Whisk until the mixture becomes smooth. Leave to stand for 15 minutes.
Meanwhile, cut the figs into slices.
Add a drop of cooking oil to a frying pan and heat on a medium heat. Drop tablespoonfuls of the batter, at least 1 inch apart, into the pan and place the figs on top . When bubbles begin to appear on the surface of the pancakes, turn them over with a spatula. Serve warm with butter or maple syrup.
Fresh Fig Pie (Can be frozen)
Pastry for 9" lattice-top pie
3/4 c Light brown sugar
1/4 ts Ground ginger
3 c Peeled, sliced fresh figs
3 tb Lemon juice
2 tb Unsalted butter
1 tb Sugar
Preheat the oven to 425. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the brown sugar and ginger. Stir in the figs, and lemon juice. Mix well. Turn the filling into the crust and dot with butter. Roll out, cut, and lay on the lattice strips. Sprinkle 1 tablespoon sugar over the lattice crust. Bake 30 minutes or until golden brown.
Fig Sugar Cookies
(Makes about 4 dozen)
1 cup chopped figs (about 1/2 lb)
1/3 cup water
1 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 teaspoon vanilla
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1. Cook figs with water, stirring frequently, until thickened (about 5 minutes). Set aside to cool.
2. Beat butter with sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Blend well. Sift together flour, baking powder, and salt. Mix into the creamed mixture. Stir in the cooled figs. Drop by teaspoons onto lightly greased cookie sheets.
3. Bake 375 degrees F. for 10 to 12 minutes, until lightly browned. Remove cookies and cool on wire racks
1 1/4 cups all-purpose flour
1/2 teaspoon white sugar or 1 1/2 teaspoons powdered sugar
1/2 teaspoon salt
1/4 pound (1 sticks) cold unsalted butter
2 tablespoons solid vegetable shortening
6 tablespoons ice water
12 figs, cut in half or lengthwise into long narrow strips
2/3 cup (1/3-pint) sour cream
3 tablespoons granulated sugar
2 eggs, well beaten
1 teaspoon vanilla
1/3 cup finely chopped nuts
Â½ cup walnuts
1. Using a rubber spatula, thoroughly mix in a large bowl flour, sugar and salt.
2. Working quickly to prevent softening cut butter into 1/4 -inch pieces. Add to dry ingredients. Using a pastry blender or two knives, chop the butter into pea-sized pieces. Add vegetable shortening and with quick swipes of the pastry blender, cut the shortening into large chunks and distribute throughout the bowl. Continue to chop with the pastry blender until the mixture resembles coarse crumbs with some pea-sized pieces. Drizzle the ice water over the flour mixture and work with rubber spatula until the mixture forms a ball, adding more water if needed. Flatten dough and wrap tightly in plastic wrap. Refrigerate at least 30 minutes or for several hours.
3. Roll out the piecrust and cut into 24 pieces. With fingers press the pieces of crust into the bottom and sides of ungreased tea-size muffin pans. Divide figs equally between lined pans. In a bowl, mix sour cream, sugar, eggs, vanilla and nuts. Spoon mixture over figs, filling cups to the top. Bake in a preheated oven at 375Â° F for 15 to 20 minutes or until puffed and brown. Cool in pan. Run a sharp knife around each tart to loosen and unmold. Sprinkle with confectionersâ€™ sugar.
Fresh Fig & Almond Cupcake Bombay
Fresh Fig and Ginger Ice Cream!
Fresh Fig Fritters
Hope this helps!
Ramona Said:What is a good easy bread or cake recipe to use with fig preserves (not in recipes but on the recipes)?
We Answered:Lemon Bread
1/2 c.Solid shortening
1 2/3 c.All purpose flour
1 tsp.Baking powder
Grated peel of 1 lemon
1/4 c.Lemon juice
Cream shortening and sugar, add eggs. Sift flour, measure and shift again with baking powder and salt. Alternately, add flour mixture and milk to shortening mixture, blending well. Stir in nuts and lemon peel. Pour into 9 x 5 loaf pan. Bake at 350 degrees for 1 hour. Combine sugar and lemon juice and pour over loaf while hot. Let cool and remove from pan. It will have a nice lemony crust.
Doris Said:Anybody know of any good fig recipes?
We Answered:pecan fig bourbon cake
1 pound preserved figs
1/2 cup bourbon
1 teaspoon pure vanilla extract
3 cups sifted cake flour (not self-rising; sift before measuring)
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 3/4 cups pecans (7 ounces)
2 cups packed light brown sugar
1 cup vegetable oil
3 large eggs, at room temperature 30 minutes
1 cup confectioners sugar
4 1/2 tablespoons heavy cream
2 teaspoons bourbon
1/4 teaspoon pure vanilla extract
Equipment: a 12-cup bundt pan
mix figs with bourbon and vanilla. .
Preheat oven to 350Â°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.