Fig and Wine Conserve
This recipe makes 3 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 47 |
| pro | 0 |
| total fat | 0 |
| sat. fat | 0 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 2 |
This glossy, spiced conserve is particularly good with creamy blue cheese and old Cheddar. It's also a mouthwatering topping for ice cream.
Ingredients
- 1 lb dried light-colour figs
- 1-1/2 cups white wine
- 1 cup 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 :
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
- Keywords : Condiments/sauces; Simmer; Christmas; Figs; White wine; Cinnamon; Sugar;
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