Fig Confit (P)
(p. 194)
Makes about 3 Cups |
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Recipe Ingredients:
Make
Ahead/Storage: The figs can be stored in the
refrigerator, covered, p to 2 weeks, or
frozen for 3 months.
- 4 C.
sugar
- 2 C.
water
- Grated
zest and juice of 1 lemon
- 1
cinnamon stick, about 2 inches long
- 1/2
vanilla bean, split lengthwise
- 2 1/2 to
3 lbs. green or black figs, stemmed
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Jewish Cooking for all Seasons
Fresh,
Flavorful Kosher Recipes for Holidays and
Ever Day |
a) Place the
sugar, water, lemon juice and zest, and
cinnamon in a medium saucepan, and scrape in
the seeds from the vanilla bean half (save
the pod for another use). Bring to a simmer
over medium heat, stirring. Add the figs and
reduce the heat to a slow simmer.
b) Gently poach the figs for 2 hours, until
the poaching liquid has reduced and the figs
are thick and similar to marmalade. Transfer
the figs with a slotted spoon to a 1-quart
container. Reserve the poaching liquid
separately for vinaigrettes, wine
reductions, or topping frozen desserts. |
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Cooking Tips:
Confit (French) (pronounced "Con-fee") is a generic term for
various kinds of food that have been immersed in a substance for
both flavor and preservation. Sealed and stored in a cool place,
confit can last for several months. Confit is one of the oldest
ways to preserve food, and is a speciality of southwestern
France. |
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