From the cookbook "Red, Hot and Green" by Janet Hazen. The book is from the library and I NEED this recipe forever. I love ginger anything and this is superb!
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Ginger, Fig and Shallot Conserve. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Ginger, Fig and Shallot Conserve in your home. Then, follow these steps below to serve Ginger, Fig and Shallot Conserve for your family or friends.
1 1/2 shallots
1 unsalted butter
8 dried calimyrna figs
4 dry sherry
If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Ginger, Fig and Shallot Conserve in your home by yourself.
In a large, nonstick shallow sided saucepan, cook the shallots in the butter and oil over moderately low heat, 20 to 25 minutes, stirring occasionally, until golden brown and very soft.
Add the figs, ginger, sherry, and water and bring to a boil over high heat, stirring frequently.
Reduce the heat to moderately low and cook 20 minutes, stirring occasionally, or until figs are tender and mixture is thick and aromatic.
Remove from heat and cool to room temperature before serving or storing., Will keep in a tightly sealed container in the refrigerator for up to 3 weeks.
So that brings us to the end of this special Ginger, Fig and Shallot Conserve recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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