- Rating:
- Servings:
- 2 cups
- Difficulty:
- Total Time:
- Recipe By:
- Joan Nathan
Ingredients
- 4 package Dried Calimyrna Figs
- 1 tablespoon Squeezeable Lemon Juice
- 1/2 cup Sugar
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 pound Hazelnuts finely chopped
Directions
Chop the figs into very small pieces. Place them in a large bowl, cover with water and lemon juice and soak for one hour. Place the figs and liquid in a heavy saucepan and cook over low heat, uncovered, until the figs are glazed and the mixture in thick like jam. Stir in the hazelnuts. Store in the refrigerator. Makes 2 cups.
Note:
Serve in small amounts as a sweet with coffee at tea time or after dinner.
