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Friday, 27 September 2013

Spiced Rum Poached Figs.

Pour enough rum to nearly cover your figs into a saucepan. Add brown sugar to taste, a squeeze of lime juice, cassia bark (cinnamon), a couple of cardmon pods and some all spice. Heat to just before boiling (you can boil off the alcohol if you wish) turn off the heat, place your figs in the sauce pan, put on a tight fitting lid and leave to poach for 7-10mins.
Remove the figs and reduce the cooking liquor to a syrup.
Remove the spices and pour over the figs and serve.


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