Gingered Figs

Adapted fom: The New York Times Cookbook

Makes 6-8 servings
1 pound dried figs
2 lemons
1 large piece of ginger, peeled
Cream (optional)
  • Wash figs. Clip off stems. Place figs in a saucepan. Add water to cover.
  • Add 2 tablespoons lemon juice and 1 tablespoon very thinly sliced lemon rind. Add ginger.
  • Bring to boil. Boil until the figs are puffed and soft (20-30 minutes). Add water if needed.
  • Drain mixture reserving the liquid. Place the figs in a storage or serving dish. You can probably use the ginger for another recipe -- mine still has lots of flavor and fire.
  • Measure the liquid and then return it to the saucepan. Add half as much sugar as liquid and simmer until syrupy. Add 1 tablespoon lemon juice and 4 slices of lemon (or one per serving) to the syrup.
  • Pour syrup over figs and chill. Serve with cream (optional). The cream is not necessary but it makes a nice contrast to the syrup, visually and flavorwise.
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