This has become my go-to spread. I dip crudite in it, I use it as a sandwich spread, I mix it with my steel-cut oatmeal. It is fabulous.
* Exported from MasterCook *
Slow Cooker Perigord Fig and Onion Jam
Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 30%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup unsalted butter
6 large sweet onions -- such as Vidalia, coarsely chopped
1 cup firmly packed brown sugar
1 1/2 cups balsamic vinegar
24 dried figs -- coarsely chopped
Divide the butter between two large skillets and melt it over medium-high
heat. Add half the onions to each skillet and saute for 3 to 4 minutes to
soften them. (Or saute the onions in one pan in batches.) Transfer the
onions to the insert of a 4 to 6-quart slow cooker; stir in the brown
sugar, vinegar, and figs, and toss to coat. Cover the slow cooker and cook
on High for 4 hours, or on low for 8 hours. The onions and figs should be
softened, and the sauce should be thickened.
Cool the mixture to room temperature; the sauce will thicken as it cools.
Cover and refrigerate for up to 2 months.
Makes about 6 cups; 24 one-quarter cup servings
AuthorNote: I can't count the number of times I have shared this recipe
with friends; it is the quintessential melding of sweet, tart, and savory.
Although it is customarily made with prunes in the Dordogne area of
France, I find that Americans prefer to use dried figs or a combination of
figs and prunes. This jam is traditionally served with seared fois gras,
but I love to use it with creamy goat cheese or other cheeses on toasted
slices of baguette. The jam is also delicious to add to the slow cooker
when cooking [pFavorite]. The savory juices are great served over buttered
noodles.
Cuisine:
"French"
Source:
"Mediterranean Slow Cooker Cookbook by Diane Phillips, 2012"
S(Formatted by Chupa Babi):
"Feb 2013"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 130 Calories; 4g Fat (26.5%
calories from fat); 1g Protein; 25g Carbohydrate; 3g Dietary Fiber; 10mg
Cholesterol; 7mg Sodium. Exchanges: 1/2 Vegetable; 1 Fruit; 1 Fat; 1/2
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0
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