Fig Heaven: 70 Recipes for the World's Most Luscious Fruit
By Marie Simmons
Five Ways to
Preserve Fresh Figs
Frozen Fig Yogurt
Fig Chutney With Dates
Fig Chutney With Ginger
2 quarts chopped
fresh figs, about 5 pounds
3/4 cup water
6 cups sugar
1/4 cup lemon juice
1. To prepare chopped figs, pour boiling water over figs, let stand
10 minutes, then drain, stem and chop.
2. Add 3/4 cup water and sugar to figs. Slowly bring to boiling,
stirring occasionally until sugar dissolves.
3. Cook rapidly until thick, stirring frequently to prevent sticking.
Add lemon juice and cook 1 minute longer.
4. Pour, boiling hot, into hot, sterilized jars, adjust caps, process
10-15 minutes in boiling water bath.
2 pounds figs,
3 cups granulated sugar
1 cup water
8 thin lemon slices
1. Rinse figs well in cool water and then soak for 15 to 20
a syrup by boiling the sugar and water together. When syrup is clear and
slightly thick, about 10 or 15 minutes, add figs and sliced lemon.
3. Bring back to a boil and boil
for 1 minute. Lower heat and simmer for 30 minutes.
4. Seal in hot, sterilized jars and
process in boiling water bath for 10 minutes.
1. Blend 3 cups peeled, mashed
figs, 1/2 cup sugar, 3 tablespoons fresh lemon juice, and 1 teaspoon
grated lemon rind.
2. Fold the mixture into 1/2 gallon low-fat or fat-free ice cream or
frozen yogurt. Pack in an airtight container and freeze.
Chutney With Dates
5 cups red wine
1 pound light brown sugar
2 teaspoons kosher salt
2 pounds figs, stemmed and quartered
1 pound yellow onions, chopped
6 fresh hot red chiles, sliced diagonally
1/2 pound dates, pitted and chopped
1/4 cup shredded ginger
2 tablespoons sweet paprika
1 tablespoon mustard seed
1/2 tablespoon fresh ground black pepper
1. Place the vinegar, sugar, and salt into a nonreactive saucepan.
Bring to a boil and then simmer 5 minutes.
2. Add the figs, onions, chiles and spices, bring to a boil again and
simmer gently for an hour or until most of the liquid has evaporated.
3. Remove from the heat and ladle into hot, sterilized jars and seal.
Process in boiling water bath for 10 minutes. Chutney will be ready in
about a month.
Chutney With Ginger
(makes two cups)
1 large onion, coarsely chopped
8 tablespoons coarsely chopped gingerroot
4 serrano, jalapeno, or other hot chilis, seeded and coarsely chopped
4 teaspoons grated lemon zest
1 cup golden raisins
1-1/3 cup white wine vinegar
1-1/3 cup firmly packed dark brown sugar
4 tsp. ground cardamom
1 tsp. ground cayenne pepper
8 large fresh figs, peeled and cut in 1/4-inch dice
1. Combine the onion, ginger, and chilis in food processor and chop
until the mixture is the consistency of rice.
2. Spoon into a deep skillet and add lemon zest, raisins, vinegar, brown
sugar, and spices. Cook over low heat for 1 to 2 minutes.
3. Add figs and bring to slow boil, stirring often until juices thicken.
Refrigerate before serving.