Fig Recipes

Pickled Figs

• 5 quarts figs
• 1 quart water
• 6 cups sugar
• 1 pint vinegar
• 2 sticks cinnamon, broken
• 1 tablespoon whole cloves
• 1 tablespoon whole allspice
• 1 tablespoon mace

Select firm, ripe figs. Wash thoroughly, drain and "clean" in boiling water as above. Make a syrup with 2 cups of the sugar and the quart of water. Add figs, bring to a boil and simmer until tender, about 15 to 20 minutes.

When figs are tender, add remaining 4 cups sugar, vinegar and cinnamon, cloves and allspice tied in a bag, and mace. Bring to a boil and boil gently on medium heat until figs are clear and translucent. Allow to stand in syrup overnight. Pack fruit into clean jars; cover with syrup to within ½ inch of top. Wipe sealing edge clean; adjust lids process pint jars in boiling water bath for 20 minutes.

Fig Cake

• 1 spice cake mix
• one-third cup oil
• 3 large eggs (or egg substitute)
• three-fourths cup chopped fig preserves
• 1 box instant vanilla pudding
• one-half cup chopped pecans optional
• 1 cup water

Mix the first ingredients; fold in figs and nuts last. Pour into greased and floured tube pan and bake at 350 degrees F for about 40-45 minutes, or until done. Glaze if desired. Stays moist. Freezes well. Delicious warm with a warm lemon sauce. One serving (1/16 of cake) unglazed with nuts provided 266 calories, 13 g fat, 1.7 g saturated fat, 39.9 mg cholesterol, 321 mg sodium.

Use your favorite recipe for vanilla ice cream. Add 1 quart of mashed, ripe figs with 2 tablespoons lemon juice to the mixture before freezing.