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Fig Preserves Fig Preserves |
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Serves: 48 Print this Recipe(Marmellata di Fichi) Category: Fruit Desserts Makes 1 1/2 pints Fig trees, both domesticated and wild, grow all over Italy, except in the northernmost regions where it is too cold. Because they are so sweet and widely available, figs are used in many desserts, especially in southern Italy. Ripe figs do not keep well, so when they are abundant in late summer they are preserved in several different ways. In Puglia, the figs are cooked with water to make thick, sweet syrup that is used for desserts. Figs are also dried in the sun or turned into fig preserves. A small batch of fig preserves is easy to make and can be stored for a month in the refrigerator. For longer storage, the jam should be canned (following safe canning methods) or frozen. Serve it as a complement to a cheese course or for breakfast on buttered walnut bread. 1 1/2 pounds fresh ripe figs, rinsed and dried 2 cups sugar 2 strips lemon zest 1 Peel the figs and cut them into quarters. Place them in a medium bowl with sugar and lemon zest. Stir well. Cover and refrigerate overnight. 2 The next day, transfer the contents of the bowl to a large heavy saucepan. Bring to a simmer over medium heat. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. To test if the mixture is thick enough, place a drop of the slightly cooled liquid between your thumb and index finger. If the mixture forms a thread when the thumb and finger are slightly separated, the preserves are ready. 3 Spoon into sterilized jars and store in the refrigerator up to 30 days. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Fig Preserves Fig Preserves comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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