Ken Haedrichs Stewed Figs With Fennel Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
2 cup: , Water
1: Long wide, (abt. 3") strip of
1/3 cup: Honey,
-lemon zest,
1/4 cup: Ruby port wine,
1/2 tsp: Fennel seeds, crushed, plus
3/4 lbs: Dried figs,
A few whole seeds to garnish,
Directions:
Heat the water, honey and port in a medium-sized, nonreactive (not
cast iron or aluminum) saucepan. Remove stems from the figs. Cut
the figs in half lengthwise, then stir them into the liquid along
with lemon zest and fennel seeds. Bring to a boil over medium heat,
then lower heat and simmer about 20 minutes, partially covered. Stir
them occasionally, but do it gently so you dont push the soft seedy
centers out of the figs; this is unavoidable to some extent, but you
dont want to overdo it.
Remove fig mixture from the heat, then transfer contents of the pan
to a bowl. Cool to room temperature, cover and refrigerate overnight
before serving. Serve individual portions with a few whole fennel
seeds sprinkled on top.
Yield: 4 or 5 servings.
From Food Editor Sarah Fritschners 11/09/94 "Inn-Spiration:
Bed-and-Breakfasts Celebrate the Morning Meal with Zeal" article in
"The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by
Cathy Harned. Submitted By CATHY HARNED On 11-29-94
Source from luhu.jp
cast iron or aluminum) saucepan. Remove stems from the figs. Cut
the figs in half lengthwise, then stir them into the liquid along
with lemon zest and fennel seeds. Bring to a boil over medium heat,
then lower heat and simmer about 20 minutes, partially covered. Stir
them occasionally, but do it gently so you dont push the soft seedy
centers out of the figs; this is unavoidable to some extent, but you
dont want to overdo it.
Remove fig mixture from the heat, then transfer contents of the pan
to a bowl. Cool to room temperature, cover and refrigerate overnight
before serving. Serve individual portions with a few whole fennel
seeds sprinkled on top.
Yield: 4 or 5 servings.
From Food Editor Sarah Fritschners 11/09/94 "Inn-Spiration:
Bed-and-Breakfasts Celebrate the Morning Meal with Zeal" article in
"The (Louisville, KY) Courier-Journal." Pg. C6. Typed for you by
Cathy Harned. Submitted By CATHY HARNED On 11-29-94
Source from luhu.jp