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
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
- Calcium 1.0
- Vitamin C 2.0
