Whole-fruit fig and lemon preserves from Deep Run Roots: Stories and Recipes from My Corner of the South (page 178) by Vivian Howard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SheilaS on September 20, 2017

    I had my doubts about putting my beautiful, perfectly ripe figs into this recipe for Whole-Fruit Fig and Lemon Preserves but the finished product really captures the lovely tender texture of ripe figs into a preserve. The recipe calls for Brown Turkey figs and I used Black Mission figs as that's what's most common around here. I would double the amount of thinly sliced lemon next time as they add a nice touch. The recipe estimates a cooking time of ~ 1 hr for the figs and mine took much longer but that's pretty much the story of my life with preserves. Now, a whole preserved fig is way more sweetness than I want in one bite so even though they were tasty on grilled bread with a smear of goat cheese, I think they will really shine simmered into a red wine, port or sherry vinegar sauce for duck or pork and you'll be eating those with knife and fork so it will be easy to control the size of that bite of sweetness.

  • DKennedy on February 27, 2017

    Episode 3, season 3

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