| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh figs |
| 1 |
lb |
Sugar |
| 2 |
c |
Apple cider or rasberry vinegar |
| 2 |
tb |
Whole spices; such as cloves, |
|
|
Cinnamon; nutmeg, cardomon |
| 3 |
|
Black peppercorns; (up to 4) |
| 1/4 |
ts |
Powdered ginger |
INSTRUCTIONS
Source: Jewish Communication Network URL:
http://www.virtual.co.il/city_services/holidays/tubshvat/recipes.htm
1. Wash figs.
2. Boil vinegar, sugar and spices briefly in a pot.
3. Add the figs and cook on a low flame until the fruit is soft (about 15
minutes).
4. Remove just the fruit and place in a canning jar, if available. If not a
regular jar is fine.
5. If the mixture is thin, boil until it thickens. Pour over the figs in
the jar and seal tightly.
6. If it is not hermetically sealed (as in a canning jar), then
refrigerate. Allow for at least a week to pass for optimum taste.
Posted to Bakery-Shoppe Digest by Linda Shapiro <lss@coconet.com> on Feb 7,
1998
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