What is the fig syrup?
Fig syrup is a type of sweet syrup made of fresh or dried figs. Although often made from relatively few ingredients, some gourmet versions are more complex. It can be used as a topping for pancakes or waffles, ice cream or other sweet desserts, as well as flavored for homemade ice cream. Some versions can be used as a meat sauce. Fresh figs are most commonly used, but dried can be replaced. More complicated versions may also include spices such as cinnamon, white pepper and cumin, as well as vinegar sherry, orange juice and shallots. Water is also necessary for any version of this syrup.
To form fig syrup, figs are usually chopped and then cooked in water for two or three hours. Some versions will add lemon components with figs, but others can only add them after the figs have been cooked into soft pulp. Once the pulp is formed, it must be tense. Stress can be achieved by a fine sieve, a colander or a grinder of food or alternatively using jelly or TVAros. Some versions indicate that they first reach over the sieve, and then again through the jelly bag to ensure a clear syrup without seeds.
As soon as SIEIVing is completed, sugar or honey can be added. Although honey often has a set amount, sugar is usually added to a ratio of fig juice, so the juice must be measured before it can be determined by the amount of sugar. The sugar-buddy mixture is then heated and reduced to the syrup consistency.
More complex versions can cook shallots in oil before adding figs. After the figs are briefly cooked, the spices are added and cooked until it is fragrant. Then honey and vinegar are included and the mixture is allowed to cook for about an hour while decreasing. The syrup is then tense before it can. Complex versions are more often used as an accompanying meat such as a duck or game.
After completion, the fig syrup may be left to cool to the room temperature and served or served or served or servedshaken for later. If the syrup is shock and sealed in pressure cannons, it can keep up to a year without cooling. Syrup, which is not canned, or canned syrup that has been opened can keep up to a month when it is cooled.