Yield: 1 servings
|1 pounds||Dried figs|
|1½ tablespoon||Lemon juice|
|1||Piece of lemon rind|
|1 large||Piece of ginger root|
|1 tablespoon||Lemon juice|
|1 tablespoon||Dry sherry|
> From: Sam M Rasheed <srasheed@...> Wash & remove the stems from figs. Add cold water to cover well, lemon juice, lemon rind and ginger root.
Stew the figs, covered, until they are soft. Drain & sweeten the juice with 1 cup sugar. Simmer the syrup until thick, add 1 tbs lemon juice. Replace the figs in the syrup. Cool. Add 1 tbs dry sherry. Chill & serve with cream.
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@...> on Jan 28, 1999, converted by MM_Buster v2.0l.