Gingered Figs

This recipe also appears on my recipe blog here.

I decided to take a break from quilting and do a little cooking tonight. Turns out, I only had enough figs to make a half recipe . . . and I took this photo after eating four of the figs! These are just too tempting to ignore! I love the mix of the sweet syrup with the bite of the ginger. I ate them hot tonight but they are meant to be eaten chilled.

Gingered Figs

From: The New York Times Cookbook (with a few edits from moi)

Makes 6-8 servings

1 pound dried figs
2 lemons
1 large piece of ginger, peeled
Sugar
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).
• 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.