Fig Preserves (syko Glyko) Recipe
Yield: 25 ServingsRecipe by luhu.jp
Ingredients:
50 small: Green figs,
Blanched almonds, optional
3 cup: Sugar,
3 cup: Water,
1 tbsp: Lemon juice,
1 Strip: of grapefruit peel OR- lemon peel,
Directions:
Wash figs and trim stems. Place figs in a large pan and cover with
boiling water. Bring to a the boil and boil gently, uncovered, for
15 minutes. Drain and rinse with hot water. Return to pan and cover
again with boiling water. Repeat boiling and draining process four
times in all. Cook until figs are tender after last change of water
(about 1 hours cooking in all).
Drain figs, rinse with cold water and spread out on paper towels to
dry.
Insert a whole or split almond into base of each fig if desired.
In a clean pan bring sugar and water to the boil. Add lemon juice and
grapefruit or lemon peel and boil for 10 minutes. Add figs and boil
over moderate heat for 10 minutes, skimming when necessary. Cover pan
and leave overnight.
Next day bring pan contents slowly to the boil and boil gently until
syrup is thick when tested. Put figs and syrup into sterilised jars,
seal and store in a cool place.
Testing syrup: Drip a little syrup onto a cold plate. If drops do not
spread, syrup is ready. If you have a sugar thermometer, cook to a
temperature of 105 C (220 F).
Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen
Mintzias
Source from luhu.jp
boiling water. Bring to a the boil and boil gently, uncovered, for
15 minutes. Drain and rinse with hot water. Return to pan and cover
again with boiling water. Repeat boiling and draining process four
times in all. Cook until figs are tender after last change of water
(about 1 hours cooking in all).
Drain figs, rinse with cold water and spread out on paper towels to
dry.
Insert a whole or split almond into base of each fig if desired.
In a clean pan bring sugar and water to the boil. Add lemon juice and
grapefruit or lemon peel and boil for 10 minutes. Add figs and boil
over moderate heat for 10 minutes, skimming when necessary. Cover pan
and leave overnight.
Next day bring pan contents slowly to the boil and boil gently until
syrup is thick when tested. Put figs and syrup into sterilised jars,
seal and store in a cool place.
Testing syrup: Drip a little syrup onto a cold plate. If drops do not
spread, syrup is ready. If you have a sugar thermometer, cook to a
temperature of 105 C (220 F).
Source: The Greek Cookbook - by Tess Mallos Typed for you by Karen
Mintzias
Source from luhu.jp