My figs are ripening at a rate of knots. 6lb in two days and many more to come. As I'm the only one who eats them here, and not wanting to lose too much weight in a natural way :o, I need to store them. Has anyone frozen figs? I have found recipes which use a sugar syrup to freeze them in, but I really don't want to do that. I need to know what they would be like just shoved in the freezer. Apparently I've got three days before they are past their best.
What if you put couple in freezer tonight..thaw them tomorrow..and share the info with us ;)
What a good idea ;D. Doing it this instant.
Job done, will report in tomorrow.
;) ;D...I'll be waiting for your interesting reply... ;D
try this worth getting the squits for.........
Chocolate-dipped Rum-infused Fresh Figs
INGREDIENTS
* 4 medium to large fresh figs
* 1/4 cups dark rum
* 2-1/2 ounces of bitter chocolate
PROCEDURE
Prick skins of figs; place in bowl and pour rum over. Let stand overnight. Drain, reserving liquid. Dry figs with paper towel (or lick off the excess rum [[my version]]). Melt the chocolate and cool slightly. Holding each fig by stem, dip in melted chocolate to cover completely. Arrange on plate lined with wax paper. Store in refrigerator to harden chocolate.
To serve, simmer reserved liquid in small saucepan until thick and syrupy. Cool; divide and spoon onto 4 individual dessert plates. Arrange one fig on each plate.
ohhh..now I'm drooling....or rum pot figs with dark sugar...ohh..served with clotted cream ice cream... :-X
Ecstatic raptures here ;D This is better than good. Going to a party tomorrow, will soak now and finish tomorrow to take for a gift. They wont know about the reserved liquid, I'll just spend a long time in the loo,. ;D
Fig and ginger jam is delicious!
Tricia
Yes they can be frozen, which method depends on what you want to use them for afterwards.
To freeze figs whole and sliced or crushed.
Dry pack. just fill containers, seal and freeze. Or freeze on a tray loose and pack when individually fozen.
Wet pack in syrup..cover with sugar syrup 35% is best for figs plus 1/2 cup lemon juice per quart of syrup.Seal and freeze.
Wet pack in water., pack cover in water to which you have added same lemon jiuce as above.seal and freeze
Crushed.to each quart of crushed figs add 2/3 cup sugar and 1/2 cup lemon jiuce,seal and freeze.
35% sugar syrup is made with 2 1/2 cups of sugar and 4 cups water, blend in hot water till sugar is dissolved then cool before using.
Lemon juice prevents discolouration. You may use powdered ascorbic acid instead, 3/4 teaspoon = 1/2 cup lemon jiuce for this purpose.
IF you want to dry them or indeed can/bottle them I can give you the instructions for that too.
XX Jeannine
I reckon bottling is nearest to the real thing.
I have sampled the frozen figs now and all I can say is the texture is a little softer than fresh. Can't report on flavour though. I tried to make Him eat one but He wont. ::) Doesn't know what he's missing.
Thanks for the info all.
Jeannine may I have the methods for drying and bottling please?
The rum soaked choc ones are in the fridge. They look great. Dug out a doyley, now looking for a suitable receptical. :)
Yes but just going to bed, I will post them tomorrow XX Jeannine
Night night. Hope you sleep tight.