FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes in all 50 States, Online and Worldwide

 

PICKLED FIGS

Serves 8

2 cups granulated sugar
2 1/2 cups red wine vinegar
2 1/2 cups balsamic vinegar
2 3-inch cinnamon sticks, broken into 3 pieces
12 cardamom pods, crushed
1 whole star anise or 6 pods
12 round, thin slices, peeled, fresh ginger
8 thin slices lemon
12 whole black peppercorns
24 dried figs


In a medium, non-reactive pot, combine the sugar, vinegars, cinnamon, cardamom, star anise, ginger, lemon, and peppercorns.

Place over medium heat, stirring occasionally, for 10 minutes.

Add the figs, cover, decrease the heat to low, and simmer for 3 minutes.

Remove from the heat and let the figs cool in the syrup.

Strain the liquid and place in a medium saucepan over medium heat and reduce by half.


California Figs
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages