What do you do when… you purchased a pint of figs to make a dessert but then one thing leads to another and the dessert doesn’t get made and you have to go out of town and you don’t want the figs to go bad? Why you can them in a spiced honey syrup…of course! This recipe for Figs in Spiced Honey is a quick, small-batch preserve that elevates just about everything you pair it with. In fact, I’m also sharing my recipe for Spiced Fig Parfaits made with these canned figs. This dessert just speaks of fall and winter…it can be made ahead of time and is SOOO easy.
When I started out canning, I would reserve a whole day in the kitchen for the process. But then, once I got my system down, I realized just how quickly I could get my preserving done, especially when small-batch preserving. I can put up a couple of jars of a preserve in about the same time I could bake a batch of cookies.
So when I found myself with a pin of Black Mission Figs that I needed to do something with before we needed to head out of town, putting up a small batch of Figs in Spiced Honey was the perfect solution.
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While canning isn’t hard, it does require a few pieces of equipment to make the task much easier:
That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double check myself against the Ball Book…that whole botulism thing.
Gently wash figs in vinegar
Put honey, water, orange zest, cinnamon and cloves in a pot. Bring to a boil and simmer for 3 minutes.
Add figs to the syrup and boil for 3 minutes.
Using a slotted spoon, pack the figs into prepared jars.
Divide cinnamon sticks and cloves between the two jars.
Add 1 tbsp lemon juice to each jar
Fill jars to 1/2" headspace with honey syrup
Wipe rims with vinegar and
Boil for pints jars for full 45 minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the minute boil time.
Once processing time is complete, remove the lid and wait for 5 minutes before taking the jars out of the pot.
Let rest, undisturbed, for 24 hours. Refrigerate any unsealed jars.
OK, so these figs in spiced honey are delightful on your morning yogurt or your evening’s ice cream and even on your next cheese board or alongside a delightful pork roast. But, let me introduce you to your new dessert best friend, Spiced Fig Parfaits…
…layers of spiced whipped cream, gingersnaps and these figs with spiced honey. Truly, if you are looking for a dessert that speaks of fall and winter, then look no further. And these Spiced Fig Parfaits could not be any easier to prepare.
You can make the whipped cream and crush the gingersnaps earlier in the day so that all you need to do at dessert time is assemble the parfaits.
If you are dying to make this dessert (and who wouldn’t?), but don’t want to go through the canning process for the Figs in Spiced Honey (don’t understand that, but whatever) you can easily just sprinkle some brown sugar and cinnamon over your cut figs and put them under the broiler for about 6 minutes. But watch them after 2-3 minutes…you just want the sugar to start to caramelize and not burn.You could easily broil the figs ahead of time too…put them in the refrigerator until ready to use.
Add all ingredients to the bowl of a stand mixer and whip until it forms stiff peaks.
Layer whipped cream, crushed cookies and figs in a parfait glass or dessert bowl.
You can make this whipped cream ahead of time. I made it 8 hours before serving and it was fine. If it needs, just whip it with a whisk right before serving.
OK…so this was a 2-for-1 recipe bonus day!
Bookmark this page for both recipes or pin the following image for the Figs in Spiced Honey canning recipe:
But if you are just all about the Spiced Fig Parfaits, then here you go…
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