Best 6 Fig Preserves Bread Recipes

FIG PRESERVES BREAD

Steps:

• Preheat oven to 350.
• Beat together first 3 ingredients.
• In another bowl sift together the next 5 ingredients.
• Add to wet ingredients and stir in fig preserves and pecans.
• Spoon into 2 greased and floured loaf pans. (Mine are 5x9).
• Bake for 55-65 minutes.

FIG PRESERVES

Steps:

• In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.
• If processing, pour hot preserves mixture into a hot, sterile 1-quart or 2 (1-pint) glass canning jars, filling jar to within 1/8-inch from top; wipe rim and seal jar with lid. Put jar in water-bath canner or on rack set in a deep kettle and cover with hot water by 1 to 2 inches. Bring to a gentle simmer (180 to 185 degrees), and process, covered, 5 minutes. Transfer jar to a rack using tongs and let cool completely. Store in a cool, dark place.

BAKED BRIE WITH FIG PRESERVES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
• Stir together the fig preserves and thyme in a small bowl.
• To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
• Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
• Let cool 10 minutes before serving with the baguette and apple slices.

FIG PRESERVES

Steps:

• Wash figs gently in cold water.
• Place in a large bowl, fill with cool water and soak for 20 minutes.
• Make a syrup by boiling the sugar and water together in a large saucepan.
• When syrup is clear and just thick, around 15 minutes add figs and lemon slices.
• Bring to a boil over high heat.
• Boil hard 1 minute.
• Lower heat and simmer for 30 minutes.
• Remove from heat.
• Carefully pour into a blender and pulse to grind figs and lemon slices.
• You may want to cook down for 10 or 15 more minutes to desired thickness.
• Ladle into clean hot sterile jars and process in a boiling water bath for 10 minutes.

SPICED FIG BREAD PUDDING

Steps:

• On 17x12-inch half-sheet pan, place bread cubes. Let stand uncovered 8 hours to dry.
• In small bowl, place figs; cover with boiling water. Let stand 15 minutes or until figs are softened. Drain; coarsely chop figs.
• Grease 11x7 (2-quart) glass baking dish with softened butter. In large bowl, beat whole eggs, egg yolk, 3/4 cup granulated sugar, the half-and-half, orange peel, vanilla, ginger and allspice with wire whisk until well blended. Gently stir in bread cubes and figs. Pour into baking dish. Let stand 30 minutes.
• Heat oven to 325°F. Sprinkle coarse sugar over bread pudding. Bake 1 hour 20 minutes or until top is puffed and light golden brown. Cool 5 minutes.
• In chilled medium bowl, beat whipping cream and 2 tablespoons granulated sugar with electric mixer on high speed until stiff peaks form (do not overbeat). Serve with warm bread pudding.

MOMMA'S FRESH FIG PRESERVES

Steps:

• Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat. Reduce heat and cook at a low simmer, stirring every 20 minutes, until desired consistency, 3 to 4 hours.
• Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
• Pack fig preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.