Dave
1312388324
Posted 1407985870
Reply with quote #1
I forgot I found this awhile ago and forgot about it until Tex mentioned he makes candied figs
• 1 pound of figs (25-30 pieces)
• 1 pound of sugar
• 3 cups. tea water
• 35 blanched almonds or walnuts quartered
• carnations (what figs)
• 2 tsp. lemon juice
• juice of 2 lemons
execution
If you gather ourselves figs, it is advisable to wear gloves because
contact with the milk of the fig tree, creates very intense itching.
Wash the figs (preferably using gloves), to leave the milk will have turned.
Boil figs in plenty of water until punctured with a fork, about 5 '- 10' approx. (Water must cover them, so cover with a plate). Beware not to paravrasoume.
Strain the figs, rinse and xanasouronoume.
Then put them in a bowl of water that we throw the juice of 2 lemons and let it firm up for 2-3 hours. Then strain them well.
At this stage, each fig in place of an almond or a walnut and cloves. (Where we cut with the knife).
Put the water and sugar to boil. When the sugar is melted, pour the figs and almonds or walnuts our leftover.
Boil the syrup around 10 '- 15 minutes (skim if necessary), turn off the heat, withdraw and leave it there overnight.
The next day, add the lemon juice and xanavrazoume sweet, until the syrup thickens (not dilute).
Allow to cool and place in sterilized jars.
- If the syrup is diluted will soon moldy sweet. In this case, throwing pieces you have moldy sweet and xanavrazoume adding a little sugar and syrup making firmer.
- If the syrup is thick will ZACHAROS. In this case, the sweet xanavrazoume diluting it with a little water.
- The grandmother and my mother, put the figs to stand in water in which they had put a piece of copper (blue vitriol) to tighten and maintain figs green color. I did not put and never broke the color.http://faghta-giagias.blogspot.com/2012/05/blog-post_8263.html
Connecticut - Zone 6B Wish List - Bordissot negra rimada
rafaelissimmo
1335639347
Posted 1407986182
Reply with quote #2
What country is this recipe from?
Chivas
1283819505
Posted 1407986859
Reply with quote #3
Looks like greek to me.
Tex
1407293384
Posted 1407988140
Reply with quote #4
I've used this one a couple of times with success. In a heavy-bottomed saucepan large enough to contain the figs comfortably, dissolve the sugar in the water over medium heat, stirring often, until a clear syrup is formed. Increase the heat, and bring the syrup to a boil, then add figs and continue to heat until syrup returns to a boil. Cover, and set aside for 24 hours. After 24 hours, brings the fig mixture back to the boil, then cover and set aside again. Repeat process every 24 hours for a total of 5 times (5 days). After the 5th boil, drain the figs and place them on a rack to dry. [If it seems necessary, cool and taste one fig at various stages of cooking, to check the texture. Stop cooking when desired (tender) texture is reached, if it is sooner than described.] When drying figs on racks, each fig should be placed separately, do not overlap, for even drying. When they are almost dry (but still “tacky”), roll the figs in granulated sugar, or toss them, a few at a time in a bag or shallow covered container with granulated sugar to coat thoroughly. With your fingers, press the sugar into each fig, while pressing the pieces gently to flatten them slightly, if necessary. Cool completely [the figs are dry enough when two pieces will not stick together if pressed together] and store in an airtight container in a cool, dark, dry place. Heck, I'll post my fig preserves as well. I like to cook a lot so I have a bunch of recipes.
Dave
1312388324
Posted 1407988686
Reply with quote #5
Tex thats allot of work but I am sure it is worth it in the end, one question when making this do you want figs that are not quite fully ripened?
Connecticut - Zone 6B Wish List - Bordissot negra rimada
Tex
1407293384
Posted 1407990926
Reply with quote #6
Yes, they should be a day or two away from being ripe when you pick them, ideally.
jdsfrance
1376988473
Posted 1408007634
Reply with quote #7
Hi,
musillid
1327758167
Posted 1408013653
Reply with quote #8
Thanks Dave and Tex.xanavrazoume means?
waynea
1362316304
Posted 1408022124
Reply with quote #9
Moldy sweet can't be good, yes..no?
HarveyC
1212433117
Posted 1408081039
Reply with quote #10
Bass has a recipe similar to this on his web site I believe. I haven't tried it myself, maybe someday.
Harvey - Correia Farms
http://www.figaholics.com https://www.facebook.com/Figaholics
BronxFigs
1333154764
Posted 1408102254
Reply with quote #11
I just wonder if green, unripe figs would make good "kosher dills"...like green tomato pickles?
KCMarie
1372945291
Posted 1408146919
Reply with quote #12
Sure wish I could figure out definitively the recipe. Would not want to use precious figs and have a bad result due to translation issue. The pictures of the final product are stunning!
FigAlot
1406610099
Posted 1408151006
Reply with quote #13
Quote:
Originally Posted by Chivas
leon_edmond
1188903453
Posted 1408154466
Reply with quote #14
So please, for clarification, these are the unripe figs, correct?
