Best 5 Gingered Figs Recipes

FIG AND GINGER TRUFFLES

Steps:

• Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.
• Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.
• Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.
• Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.
• Excellent source of: Fiber
• Good source of: Manganese

FIGS IN SPICED SYRUP

Steps:

• Gather the ingredients.
• Bring the sugar and 1 cup water to a simmer in a medium saucepan (it should be large enough to hold all the figs). Stir as needed to dissolve the sugar.
• Add the half of a cinnamon stick and whatever other spices you choose to use (or all of them!) and simmer the syrup for about 10 minutes.
• Trim off and discard the stems from the figs.
• Put the figs in the syrup. Simmer about 5 minutes. Don't cook them too long, or they will completely fall apart.
• Remove the figs from the syrup and let the figs and syrup cool separately for about 15 minutes (if you leave the figs in, they will soften and start to fall apart a bit, so if that sounds good, leave them in!).
• Once slightly cooled off, strain the syrup, discard the spices, and pour the syrup back over the figs.

SPICED PICKLED FIGS WITH GINGER AND CARDAMOM

Steps:

• Gather the ingredients.
• Wash the figs. Pierce each fig 2 to 3 times with the tip of a paring knife. (This is to allow the pickling brine to permeate the fruit.)
• Put the water, sugar, cinnamon stick, ginger, allspice, cloves, cardamom pods, and bay leaf into a large pot over high heat. Stir until the sugar is completely dissolved. Add the figs.
• When the liquid returns to a boil, reduce the heat and simmer the figs in the liquid for 20 minutes.
• Add the honey and apple cider vinegar to the other ingredients, stirring gently to dissolve the honey but not break up the figs. Raise the heat to high and bring the liquid back to a boil. Reduce the heat and simmer until the figs start to appear translucent, about another 20 minutes.
• Use a slotted spoon to transfer the figs carefully into clean pint or half-pint canning jars. It is not necessary to sterilize the jars for this recipe. Pour the hot liquid the figs were cooked in over the fruit, leaving half an inch of headspace between the surface of the food and the rims of the jars. Keep in mind that if you include the whole spices in the jars along with the figs, the spice flavor will intensify in storage. You can strain out the smaller spices but add one of the cinnamon sticks to each jar as an attractive garnish.​
• Wipe the rims of the jars with a clean, damp dishcloth or paper towel. Screw on the canning lids.

GINGERED FIG AND MANGO CHUTNEY WITH A BITE

Steps:

• Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning.
• Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney.
• Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top.
• Seal with lids and set the jars in a pot of hot water bath for 20 minutes.
• Label and store in a cool dark place for 3 weeks at least for flavors to develop.
• Makes 8-9 1/2 pint jars.

SPICED BAKED FIGS WITH GINGER MASCARPONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Lay the figs in an ovenproof roasting dish, dot over the butter and drizzle with honey. Sprinkle over the sugar and cinnamon, then pour over the orange juice and mix lightly. Nestle the star anise amongst the figs and roast for 15-20 minutes.
• When ready to serve, mix the ginger and syrup through the mascarpone. Place 4 fig halves, drizzled with syrup, on a plate with a dollop of mascarpone and some shortbread fingers.