Figs In Scented Syrup Recipes

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.

Steps:

• Blanch figs in water for 2 minutes. Remove figs and set aside. Measure 1 quart of the blanching water discard the rest.
• Bring the 1 quart blanching liquid, sugar, ginger, vanilla, cardamom, allspice, and lemon to a gentle boil add figs and boil for 5 minutes.
• Add 1 teaspoon lemon juice per pint jar to each of the jars or 1/4 teaspoon citric acid per pint to the jars. This is to increase the acidity and help prevent discoloration and spoilage.
• Fill sterilized jars with hot figs, gently tapping the bottom of the jar on the countertop to help pack the figs down gently.
• Add the hot syrup leaving 1/4 to 1/2-inch headspace. Wipe any spilled syrup off the top, Seat the lid and tighten the ring around them.
• Keep the jars covered with at least 2 inches of hot water. Keep the water boiling. Boil them for 45 minutes at sea level.
• Remove jars and let them cool without touching in a draft-free place 12 hours. Remove the rings and wipe jars clean. Check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, to be consumed.
• Lable and enjoy within 12 months.

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.

Steps:

• Place the wine, sugar, lemon zest and juice, and spices in a medium saucepan over medium-high heat. Bring to a boil, then lower heat and simmer until reduced by half, about 1/2 hour. It should have a syrupy consistency.
• Cut an X into the tops of the figs. If they vary in size, cut the larger ones into pieces about the size of the smaller ones.
• Add the figs to the hot reduced wine syrup and let cool before serving. If refrigerated, bring them up to room temperature before serving.

Steps:

• In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
• Reduce heat and simmer slowly until reduced by half.
• Set aside and cool to room temperature, the syrup will thicken upon standing.
• Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
• Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
• Gently separate the figs outward to form a "flower"
• Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
• Garnish with walnuts.