In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Candied Figs
- add review
- #81145
You'll be eating these candied figs like, well, candy. They take a few days to do right, but once you've got a batch ready you'll see that they're worth it.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
fresh green ripe figs, enough for your electric fry pan (not overripe)
1 teaspoon soda
1 1/4 cup apple cider vinegar
3 cups sugar
directions
Boil some water in a medium size pan and add soda. Pour this over figs and let stand for about five minutes. This must cover the figs; turn them to be sure.
Drain and rinse figs, and place in the electric fry pan.
In a small pan put the vinegar and sugar and bring to a boil. Pour this over the figs; cover and cook 1 hour at 250 degrees F. Cool and let stand overnight.
The next day, cook 1 hour without the cover. Cool and let stand overnight.
Third day, cook 1 hour and cool. When cool, arrange the figs on a cookie sheet. Let stand for 2 or 3 days, turning once or twice. After they are dry, pack them between layers of waxed paper.
Keep refrigerated until all are eaten.
added by
nutrition data
169 calories, 0 grams fat, 44 grams carbohydrates, 0 grams protein per ounce. This recipe is low in sodium. This recipe is low in fat.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
reviews & comments
August 11, 2020
Wow! Dennis these are wonderful. Thank you for this recipe, it's a keeper. I am going to try some plums using this same method. I would recommend to anyone trying this to set the skillet on a drip pan or kitchen towel(I had a major problem with boil over the first day) I thought my poor skillet would never be the same -It cleaned right up with the garden hose 😁 The syrup reminds me of molasses - next time I'm saving the excess for cookies.