• Prep Time:
  • Cooking Time:
  • Serves: 1 Recipe


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Category: Canning, Fruit

 Ingredients List

  • Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an
  • average of 11 pounds is needed per canner load of 9 pints-an average of
  • 2-1/2 pounds yields 1 quart.
  • Quality: Select firm, ripe, uncracked figs. The mature color depends on the
  • variety. Avoid overripe figs with very soft flesh.
  • Procedure: Wash figs thoroughly in clean water Drain. Do not peel or remove
  • stems. Cover figs with water and boil 2 minutes. Drain. Gently boil figs in
  • light syrup for 5 minutes. Add 2 tablespoons bottled lemon juice per quart
  • or 1 tablespoon per pint to the jars; or add 1/2 teaspoon citric acid per
  • quart or 1/4 teaspoon per pint to the jars. Fill jars with hot figs and
  • cooking syrup, leaving 1/2-inch headspace. Adjust lids and process
  • according to the recommendations in Table 1.
  • Table 1. Recommended process time for Figs in a boiling-water canner.
  • Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 -
  • 1,000 ft: 45 min.
  • 1,001 - 3,000 ft: 50 min.
  • 3,001 - 6,000 ft: 55 min.
  • Above 6,000 ft: 60 min.
  • Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 -
  • 1,000 ft: 50 min.
  • 1,001 - 3,000 ft: 55 min.
  • 3,001 - 6,000 ft: 60 min.
  • Above 6,000 ft: 65 min.
  • ======================================================= ===== * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Figs in Cabernet Sauvignon with Almond Ice Cream
Categories: Desserts, Wines, Masterchefs, Frisco, Tmr
Yield: 2 Servings

1 qt Milk
1/2 lb Sugar
12 lg Egg yolks, reserve the
Paste, vanilla bean

2 Figs, ripe
6 oz Cabernet Sauvignon

1 c Almonds, sliced, blanched
2 oz Paste, pistachio

1. In a saucepan, bring milk to a boil. Place the sugar and egg
yolks in a mixer or bowl and whip well, then add vanilla bean paste.
Add milk to the sugar and eggs, while whipping. Put this mixture into
a large metal bowl and heat slowly. Using a wooden spatula, move egg
yolks around so they will not cook. When puffed and mixed, cool by
placing the bowl in ice water.

2. Peel the figs, cut in half and sprinkle tops with sugar.
Place them in a flat bowl with the wine (Cabernet Sauvignon or Port)
and marinate overnight (at least 2 - 3 hours). Reserve marinade and

3. Pour the Creme Anglaise into a saucepan, mix with 3/4 cups of
the almonds and pistachio paste, then process in an ice cream machine.

4. To serve, put the figs on a plate. Shape the chilled Creme
Anglaise into quenelles and add to the plates. Pour marinade over the
figs, add whipped cream mixed with sugar. Sprinkle with almonds
(chopped) and serve.

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