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Summer Poached Figs With Ginger

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“The figs are coming in & wanted a recipe to preserve their summery goodness. I keep these in the fridge for now but will try to can at some point. I use these for Fig Upside Down Cake, alongside vanilla ice cream, mixed into homemade vanilla & lemon gelato, on greek yogurt for breakfast & right out of the jar just because they are so good!”
READY IN:
1hr 10mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve the sugars in 2/3 cup water.
  2. Add the unpeeled figs to the hot syrup. Cover & simmer 30 minutes.
  3. Turn off heat & let sit covered 8 hours.
  4. Reheat to simmer, add julienned ginger & simmer covered 30 minutes until figs become translucent. Add optional Frangelica & simmer 5 minutes more.
  5. Let cool.
  6. Pack into quart or 1/2 gallon glass jars & refrigerate.

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