Pecan Pie Ice Cream
Florence Fabricant
94 ratings with an average rating of 4 out of 5 stars
94
30 minutes, plus at least 8 hours’ chilling and freezing
Spiced Figs in Port
- Total Time
- 45 minutes, plus overnight standing
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 pints
- 3cups dried figs, about 1½ pounds
- 1½cups granulated sugar
- 1cup red-wine vinegar
- 1cup port
- 2sticks cinnamon, broken
- 20whole cloves
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
317 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 77 grams carbohydrates; 5 grams dietary fiber; 63 grams sugars; 2 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rinse figs, cover with water and simmer 20 minutes. Drain, reserving the liquid. Return one cup of the cooking liquid to the pan, along with the remaining ingredients and simmer briefly, just until the sugar dissolves.
- Step 2
Return figs to the pan and simmer 10 minutes longer. Cover and allow to stand overnight in syrups.
- Step 3
Transfer to clean jars or containers and refrigerate or reheat to boiling, transfer to clean, hot, 16-ounce canning jars, process 15 minutes in a boiling water bath and seal with new lids according to manufacturer's directions.
Tip
- Prunes, or even a mixture of dried fruits can be used with or in place of figs.
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