GREEN FIG AND FENNEL SEED MARMALADE
"This marmalade is an excellent condiment to have on hand for spreading on breakfast toast or coffee rolls or topping ice cream. It also makes an unusual accompaniment for kebabs of pork, lamb, or chicken. And it's a snap to make in a microwave oven."
2 pounds fresh, firm green figs
1 1/2 cups sugar
1/4 teaspoon fennel seed
2 tablespoons freshly squeezed lemon juice
Cut the figs into quarters and place them in a large microwave bowl. Add the sugar, stir to mix, cover, and set aside to macerate overnight.
Next day, add fennel seed and stir to mix. Microwave on high for 5 minutes, until beginning to boil. Stir and continue microwaving on high for 10 minutes, until bubbling. Stir again and continue microwaving for 5 minutes, until the liquid is bubbling almost to the top of the bowl. Remove and stir in the lemon juice.
Set aside until cool, then chill overnight before using. Will keep up to 3 months or longer in the refrigerator.
Makes 3 cups
Recipe from The Armenian Table: More than 165 Treasured Recipes That Bring Together Ancient Flavors and 21st-Century Style, by Victoria Jenanyan Wise, Food photography by Rick Wise
"This marmalade is an excellent condiment to have on hand for spreading on breakfast toast or coffee rolls or topping ice cream. It also makes an unusual accompaniment for kebabs of pork, lamb, or chicken. And it's a snap to make in a microwave oven."
2 pounds fresh, firm green figs
1 1/2 cups sugar
1/4 teaspoon fennel seed
2 tablespoons freshly squeezed lemon juice
Cut the figs into quarters and place them in a large microwave bowl. Add the sugar, stir to mix, cover, and set aside to macerate overnight.
Next day, add fennel seed and stir to mix. Microwave on high for 5 minutes, until beginning to boil. Stir and continue microwaving on high for 10 minutes, until bubbling. Stir again and continue microwaving for 5 minutes, until the liquid is bubbling almost to the top of the bowl. Remove and stir in the lemon juice.
Set aside until cool, then chill overnight before using. Will keep up to 3 months or longer in the refrigerator.
Makes 3 cups
Recipe from The Armenian Table: More than 165 Treasured Recipes That Bring Together Ancient Flavors and 21st-Century Style, by Victoria Jenanyan Wise, Food photography by Rick Wise
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