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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place figs in a large pot and cover with boiling water for 3 minutes. Cool. Drain all but 3 cups of the water. Combine the 3 cups water, vinegar, sugar, honey, vanilla, peppercorns, allspice berries, juniper, salt, rosemary, lemon meat and zest strips in a large nonreactive pot. Bring to a boil and simmer for 10 minutes. | 2. Carefully lower the figs into the simmering syrup. Simmer uncovered for twenty minutes, add the walnuts. Continue simmering for another 10-25 minutes depending on the size of your figs. The liquid should look slightly syrupy and the figs should be a little glossy . | 3. Arrange figs in jars, dividing the goodness in the syrup evenly between them. With a ladle pour the syrup over the figs leaving 1/2 inch of headroom. | 4. Close and seal the jars . Process in a boiling water bath for 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fig	7	lbs		2349.6113	608.9938	23.8136	9.5255
balsamic vinegar	2	cups		448.8	86.853	2.499	0.0
lemon juice	1	cup	bottled	53.68	16.836	0.8540000000000001	0.5856
fig	3	cups	boiled	2349.6113	608.9938	23.8136	9.5255
honey	1 1/2	cups		-	-	-	-
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
vanilla pod	1		cut	-	-	-	-
peppercorn	10		crushed chopped	251.92	1.5633	0.536	27.4253
allspice berry	3		crushed chopped	-	-	-	-
juniper berry	4		crushed chopped	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
meat lemon				-	-	-	-
walnut	2	cups	hulled	3854.24	0.0	0.0	436.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.