| 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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