| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | servings | ||
INGREDIENTS
| 1 | lb | Dried figs |
| Cold water | ||
| 1 1/2 | tb | Lemon juice |
| 1 | Piece of lemon rind | |
| 1 | lg | Piece of ginger root |
| 1 | c | Sugar |
| 1 | tb | Lemon juice |
| 1 | tb | Dry sherry |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com> Wash & remove the stems from figs. Add cold water to cover well, lemon juice, lemon rind and ginger root. Stew the figs, covered, until they are soft. Drain & sweeten the juice with 1 cup sugar. Simmer the syrup until thick, add 1 tbs lemon juice. Replace the figs in the syrup. Cool. Add 1 tbs dry sherry. Chill & serve with cream. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Jan 28, 1999, converted by MM_Buster v2.0l.
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