Posts Tagged ‘Preserves’

Sweet and Sour Dried Figs

March 10, 2009
Sweet & Sour Dried Figs
Sweet & Sour Dried Figs

Many years ago I lived in a small cottage overlooking Puget Sound in West Seattle.  Outside my backdoor was a green fig tree which literally dripped with sweet syrup when the figs were ripe.  The harvest of these jewels yielded many jars of fig butter with walnuts, dried figs, preserved figs for gifts, and a splendid salad with feta cheese, prosciutto and baby greens.  Serve this condiment with sausages, pate’, chicken, curries, or other Middle Eastern dishes.  Pickled figs wrapped in prosciutto with arugula also makes a tasty hors d’oeuvre.

Figs have a fair amount of potassium, magnesium and calcium plus fiber.  Be sure to buy organic dried figs, especially if you’re sensitive to sulfur dioxide.

1 lb dried figs*

1-1/4 cup red wine vinegar

3 Tbsp sugar

8 whole cloves

1/2 tsp ground cinnamon

Cook vinegar, sugar, cloves and cinnamon in sauce pan over medium heat until sugar dissolves.  Add figs and simmer for 10 minutes.  Pack figs in sterile jars, pour hot syrup up to 1/2 inch from tops of jars.  Seal and process in water bath for 10 minutes.   Cool.

* May substitute dried apricots, prunes or pears

Plum Pickles

March 9, 2009
Pickled Plums and Pork Roast

Pickled Plums and Pork Roast

Grandpa stewed dried prunes every morning before going out to milk the cows.  He claimed they “kept him regular.”  Prunes are simply dried small plums and they do aid the digestive tract.   Preserved as a pickle they make a gourmet gift for any “foodie” and can be made anytime of the year.   Cover the tops of jars with pretty callico and a ribbon.  Add a gift card with this quick recipe. 

1 lb. dried prunes

2 cups water

1 cup vinegar

1 cup brown sugar – firmly packed

1/2 tsp. whole cloves

4 sticks of cinnamon – broken into pieces

Cover prunes with boiling water for 1 hour.  Drain and reserve liquid.  Combine sugar, vinegar and 1/2 cup of reserved liquid with spices and simmer for 12 minutes.  Remove cloves and cinnamon sticks, pack prunes in sterile jars and pour hot syrup to 1/2 inch from top of jar.  Seal and water bath in boiling water for 15 minutes.  Remove and cool.  Serve with your favorite pork, chicken or lamb dish.