EASY FIG RECIPE RECIPES

Name: Fig jam
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 2 x 500ml jars
Ingredients: 1kg ripe figs , quartered; 1 large orange , zested; 400g granulated sugar; 1 lemon , juiced, plus strips of zest, to serve (optional)

FIG JAM RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Fig jam recipe - Recipes and cooking tips - BBC Good Food image

Give the gift of homemade fig jam to family and friends. It's the perfect partner to a fresh loaf at breakfast time, or try swirled into natural yogurt

Provided by Esther Clark

Categories Condiment

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield Makes 2 x 500ml jars

Number Of Ingredients 4

Ingredients

1kg ripe figs , quartered
1 large orange , zested
400g granulated sugar
1 lemon , juiced, plus strips of zest, to serve (optional)

Steps:

Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.
Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Nutrition Facts : Calories 49 calories, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.02 milligram of sodium

LAMB CHOPS WITH FRESH FIG PAN SAUCE RECIPE | MYRECIPES

Lamb Chops with Fresh Fig Pan Sauce Recipe | MyRecipes image

Fresh figs cooked with red wine provide the perfect foil for rich lamb rib chops.

Provided by Domenica Marchetti

Total Time 45 minutes

Yield Serves 6 (serving size: 2 chops and about 2 1/2 tablespoons sauce)

Number Of Ingredients 12

Ingredients

1 tablespoon extra-virgin olive oil, divided
¼ cup finely chopped shallots
8 ounces fresh Brown Turkey or Black Mission figs, stemmed and cut into pieces
¾ teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
½ cup shiraz or other spicy red wine
¼ cup unsalted chicken stock
1 bay leaf
1 tablespoon honey
1 tablespoon cider or balsamic vinegar
1 teaspoon chopped fresh rosemary
12 (3-ounce) lamb rib chops, trimmed

Steps:

Preheat oven to 400°.
Heat a medium saucepan over medium-low heat. Add 2 teaspoons extra-virgin olive oil; swirl to coat. Add shallots; cook for 7 minutes or until tender, stirring frequently. Add figs; mash with a potato masher to break them up. Cook for 3 minutes or until figs start to break down, stirring frequently. Stir in 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Increase heat to medium-high. Add wine; boil for 1 minute. Stir in stock and bay leaf. Reduce the heat to medium-low; simmer 10 minutes or until sauce thickens, stirring occasionally. Add honey and vinegar; simmer 5 minutes. Remove from heat; discard bay leaf. Stir in rosemary; cover and keep sauce warm.
Heat a large cast-iron skillet over medium-high heat. Brush lamb with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add lamb to skillet; sear 2 minutes on each side. Place pan in oven; bake at 400° for 4 minutes (for medium-rare) or until desired degree of doneness. Remove pan from oven; remove lamb from pan. Let lamb stand for 5 minutes before serving. Serve with sauce.

Nutrition Facts : Calories 238 calories, CarbohydrateContent 13 g, CholesterolContent 68 mg, FatContent 9.3 g, FiberContent 1 g, ProteinContent 22 g, SaturatedFatContent 2.8 g, SodiumContent 363 mg

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