Best 6 Figs In Syrup Recipes
Indulge in the delectable taste of figs preserved in a sweet and luscious syrup, a culinary delight that captures the essence of summer's bounty. These succulent gems, encased in a golden elixir, offer a symphony of flavors and textures, making them a versatile treat to be enjoyed on their own or incorporated into a variety of culinary creations.
From the classic Fig Preserves, a timeless recipe that captures the essence of simplicity, to the tantalizing Fig Jam, a delightful spread that elevates your morning toast or adds a touch of sweetness to your charcuterie board, this article presents a collection of recipes that showcase the versatility of figs in syrup. Embark on a culinary journey as we explore the art of preserving figs, transforming them into a delectable treat that will tantalize your taste buds.
HOMEMADE FIG SYRUP FOR COCKTAILS
Add depth and decadence to your fall and winter cocktails with this fig simple syrup made with dried figs. Because it's made of dried figs, we'll cook it a little longer than usual to make sure to get a strong and vibrant fig flavor infused in the syrup. Using raw or brown sugar is best with this recipe to pair with the rich flavor from the figs.
Provided by Heather Wibbels
Categories Drinks
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small saucepan over medium heat until simmering. Reduce heat to low so that the syrup is barely simmering and stir occasionally for 15 minutes. Turn off the heat and let the mixture steep and cool. Strain, reserve the candied figs for appetizers or toppings on ice cream or baked goods. Store the fig simple syrup in the fridge for 3-4 weeks.
SYRUP OF FIGS FOR CONSTIPATION
THIS IS NOT EDIBLE.
Provided by Food Network
Time 1h
Number Of Ingredients 5
Steps:
- Place the senna pods in a glass bowl and pour over the boiling water. Let steep for about 30 minutes, and then strain through a sieve or a piece of muslin into a blender. Add the sugar and figs to the senna infusion and whizz until smooth. Pour into a saucepan and heat slowly to reduce, stirring occasionally, about 25 minutes. You want to end up with a thick, glossy sugar-like syrup. Add the lemon juice and stir well, and then remove from the heat and pour into a sterilized 150-milliliter bottle. Shake well before use. Take 2 teaspoons before bed when needed. Don't use for more than a few days at a time, or if you have severe abdominal pain. The syrup can be stored in the refrigerator for 3 to 4 weeks.
POACHED FIGS IN SPICED HONEY SYRUP
Steps:
- Combine water, sugar and honey in heavy large skillet. Stir over low heat until sugar and honey dissolve. Add allspice, cloves and juniper berries. Bring to simmer. Add figs, cover and simmer until figs are just tender, about 20 minutes. Using slotted spoon, transfer figs to bowl. Chill until cold.
- Bring cooking liquid to boil. Boil until reduced to syrup consistency, about 5 minutes. Strain. Cool.
- Arrange figs in dessert goblets. Drizzle syrup over. Garnish with mint and serve.
DRIED FIGS IN SIMPLE SYRUP
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine water, orange juice, orange zest, cinnamon, brown sugar, and vanilla in a small saucepan and place over medium heat. Add the figs and cook until reconstituted, about 10 minutes.
FIGS IN SYRUP
Steps:
- In a medium saucepan on high heat, combine the figs, sugar, and water. Bring to a boil and reduce to a simmer. Cook until figs are very soft, and syrup is thick. Garnish with chopped pistachios.
FIGS IN RED-WINE SYRUP
Categories Condiment/Spread Fruit Dessert Quick & Easy Fig Red Wine Winter Vegan Gourmet Fat Free Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Tie zest, cinnamon, and peppercorns together in a cheesecloth bag. Bring wine, water, sugar, and cheesecloth bag to a boil in a 1 1/2-quart heavy saucepan, stirring until sugar is dissolved. Boil syrup until reduced to about 1 1/2 cups, 8 to 10 minutes. Add figs and simmer, covered, until soft and plump, 25 to 30 minutes. Discard cheesecloth bag and stir lemon juice into fig mixture. Cool at least 1 hour, then serve warm or at room temperature.
Tips:
- Choose ripe, fresh figs for the best flavor and texture. Look for figs that are plump and have no blemishes.
- Use a variety of figs for a more complex and interesting flavor. Try using both green and black figs, or a mix of different varieties.
- If you don't have a lot of time, you can skip the blanching step. However, blanching the figs will help to remove the skins more easily and will also help to preserve the figs' color.
- Be careful not to overcook the figs. They should be cooked until they are just tender, but still hold their shape.
- Store the figs in syrup in a cool, dark place. They will keep for up to 6 months.
Conclusion:
Figs in syrup are a delicious and versatile treat. They can be enjoyed on their own, used as a topping for desserts, or added to salads and savory dishes. They're also a good source of fiber, potassium, and antioxidants. With a little planning and effort, you can make your own figs in syrup at home. So next time you see fresh figs at the market, be sure to pick some up and give this recipe a try.
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