Fig and Wine Conserve
This glossy, spiced conserve is particularly good with creamy blue cheese and old Cheddar. It's also a mouthwatering topping for ice cream.
Servings: 3 cups (375 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 47 |
| pro | trace |
| total fat | trace |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit C | 2% |
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1 lb (500 g) dried light-colour figs
1-1/2 cups (375 mL) white wine
1 cup (250 mL) granulated sugar
2 cinnamon sticks, broken
4 cardamom pods, crushed
2 whole cloves
Preparation:
Trim tough tips off figs; quarter. In saucepan, bring wine and sugar to boil. Tie cinnamon, cardamom and cloves in cheesecloth; add to syrup along with figs. Reduce heat and simmer until figs are tender and liquid is thick and syrupy, about 25 minutes. (Make-ahead: Let cool to room temperature. Transfer to airtight container and refrigerate for up to 2 weeks.)
Additional Information
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Tip: Figs with light-colour rinds include Calimyrna. For a dark conserve, dried dark purple Mission figs work well.
Source
Canadian Living Magazine: December 2004
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For more ideas on cooking with Real Cream, click here |
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