Braised Figs - WHB # 239
la ricetta in italiano qui
Fig season is coming on, trees are plenty and in a short time they will be ready to eat and be preserved. But not only jam! Some years ago my dear friend Cristina taught me how to braise and store in jars for the winter season. Enjoy them with a cheese tray, a good combination to be appreciated.
You need:
1kg. figs
300 g. sugar
a no-sticky pan
small glass jars
1kg. figs
300 g. sugar
a no-sticky pan
small glass jars
- Gently clean figs with a kitchen cloth, pull off the stalk and cut in half.
- Fry in pan on high flame for 3/4 minutes, stirring with a wooden spoon so they won't stick. Add sugar and mix well.
- Cook the figs for 10/15 minutes stirring often gently.
- Remove from heat, pour into clean jars and cover with figs'caramel sauce.
- Close jars with lids, wrap in cloth and sterilize in water for 10 minutes from the boil. Let the jars in the water until cooled down.
- Cook a kilo of figs at a time, and remember to wash and dry the pan each new kilo to avooid that any caramel residual could burn and get the following preparation bitter.
- Fry in pan on high flame for 3/4 minutes, stirring with a wooden spoon so they won't stick. Add sugar and mix well.
- Cook the figs for 10/15 minutes stirring often gently.
- Remove from heat, pour into clean jars and cover with figs'caramel sauce.
- Close jars with lids, wrap in cloth and sterilize in water for 10 minutes from the boil. Let the jars in the water until cooled down.
- Cook a kilo of figs at a time, and remember to wash and dry the pan each new kilo to avooid that any caramel residual could burn and get the following preparation bitter.
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2 commenti:
These look delicious! Love figs and I can't wait until they come out here. Thanks, as always, for participating in WHB! ;)
Thank you, Chris, and hope to meet you again hosting WHB!
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