FIG SPREAD RECIPES RECIPES
FIG SPREAD RECIPE | MARTHA STEWART
The amber-colored Calimyrna, from California, is most common fig grown in the United States. This is the kind we've used in our recipe. Black Mission figs, which are a little less sweet, are also widely available.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Total Time 35 minutes
Prep Time 15 minutes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
- Transfer mixture to a food processor; add lemon juice. Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency). Store in refrigerator for up to 1 month.
FIG SPREAD RECIPE - FOOD.COM
Make and share this Fig Spread recipe from Food.com.
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
- Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
- Transfer mixture to a food processor; add lemon juice.
- Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
- Store in refrigerator for up to 1 month.
Nutrition Facts : Calories 99.7, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0.9, CarbohydrateContent 25.8, FiberContent 0.6, SugarContent 24.5, ProteinContent 0.2
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