FIG COOKIES 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 | BBC GOOD FOOD

Fig jam recipe | 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

PORK LOIN WITH FIG AND PORT SAUCE RECIPE | GIADA DE LAURE…

Pork Loin with Fig and Port Sauce Recipe | Giada De Laure… image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 1/2 cups port
1 1/4 cups reduced-sodium chicken broth
8 dried black Mission figs, coarsely chopped
2 sprigs fresh rosemary
2 cinnamon sticks
1 tablespoon honey
3 tablespoons unsalted butter, cut into pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves
1 tablespoon salt, plus additional for seasoning
1 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
1 cup canned low-salt chicken broth
1 (4 to 4 1/2-pound) boneless pork loin

Steps:

For the sauce: In a heavy medium saucepan, combine the first 6 ingredients. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the herb sprigs and cinnamon sticks (some of the rosemary leaves will remain in the port mixture). Transfer the port mixture to a blender and puree until smooth. Blend in the butter. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat before using.)
For the pork: Preheat the oven to 425 degrees F.
Stir the oil, rosemary, 1 tablespoon salt and 1 1/2 teaspoons pepper in a small bowl to blend. Place the pork loin in a heavy roasting pan. Spread the oil mixture over the pork to coat completely. Roast until an instant read meat thermometer inserted into the center of the pork registers 145 degrees F, turning the pork every 15 minutes to ensure even browning, about 45 minutes total.
Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest 15 minutes. Meanwhile, stir the chicken broth into the roasting pan. Place the pan over medium heat, and scrape the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with salt and pepper, to taste.
Using a large sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.

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Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.

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