Glazed Figs in Muscat from Sud de France by Caroline Conran
Fig trees grow in every hedgerow and wall in Languedoc, seeding themselves promiscuously; some wild figs are deliciously juicy, eaten straight from the tree, others, like the proverbial barren fig ...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 12 ripe figs
- 2 tbsp caster sugar
- knob of green ginger, peeled, cut into slices
- seeds from 3-4 cardamom pods
- 4 cloves
- cinnamon stick
- 500 ml muscat wine
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Fig Chutney from Sud de France by Caroline Conran
app.ckbk.com
Spiced Pickled Figs from Sud de France by Caroline Conran
app.ckbk.com
Confiture de Figues Sèches au Jus de Raisin from A Table in Provence by Leslie Forbes
app.ckbk.com
Roast figs from Winter Food by Jill Norman
app.ckbk.com
Fig Salad with Bitter Endive from Sud de France by Caroline Conran
app.ckbk.com
Fig Jam from Sud de France by Caroline Conran
app.ckbk.com
Figues au Gratin from The Cooking of Provence by Patricia Lousada
app.ckbk.com
Deep-fried Figs from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco
app.ckbk.com