Fig and Wine Conserve

Author: Canadian Living

This glossy, spiced conserve is particularly good with creamy blue cheese and old Cheddar. It's also a mouthwatering topping for ice cream.

  • Portion size 375 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 1 lb dried light-colour fig
  • 1 1/2 cup white wine
  • 1 cup granulated sugar
  • 2 cinnamon sticks broken
  • 4 cardamom pods crushed
  • 2 whole cloves

Method

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.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 1 mg
  • Protein trace
  • Calories 47.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 10 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Fig and Wine Conserve

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