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As I start trying to hunt up Sephardic recipes for Passover (Mr. Havoc is Ashkenazic, but I'm sorry, I'm not a big fan of most Eastern European cuisine), I'll be sharing some of them here. They're good for gluten-free cooking.

1 cup loose, whole dried baby figs
zest of 1 clementine or of 1/2 an orange
juice of 1/2 a small lemon
3/4 tsp. pure vanilla extract
1/8 tsp. powdered cinnamon
3 cloves
white sugar to taste - between a small pinch and 1/2 tsp.
Directions

Put the figs in a small, non-reactive saucepan* with just enough cold water to cover them. Stir in all the ingredients and bring to a boil. Immediately reduce the flame to low, cover the pot and let simmer until the figs are nice and plump. Don’t cook them so long that they fall apart (Cooking time will vary depending on how dry the uncooked fruit is to begin with).

When the figs are plump, remove the pot from the heat and set it aside to cool. The syrup should be quite liquid. Remove the cloves and serve the figs in their syrup, either alone or spooned over Greek yogurt.


* A non-reactive saucepan is one in which the materials don't react with acidic ingredients like copper and aluminum do. Generally stainless steel is the easiest to find. More info here.

Comments

( 2 comments — Leave a comment )
browngirl
Apr. 8th, 2009 07:06 pm (UTC)
That looks *luscious*.
havocthecat
Apr. 8th, 2009 07:35 pm (UTC)
I am SO making these tonight! I can't resist trying them RIGHT AWAY. :)
( 2 comments — Leave a comment )

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