Caramelized figs with rum and cinnamon
Caramelized figs with rum and cinnamon

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, caramelized figs with rum and cinnamon. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Caramelized figs with rum and cinnamon is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Caramelized figs with rum and cinnamon is something which I’ve loved my entire life. They are nice and they look fantastic.

These figs are a tasty delight. And if in the end I can confirm their tastiness, I can also say that the whole process was extremely delightful. I spent about an hour with my head bend, almost hypnotized by the exhilarating aroma of the rum, the cinnamon and the citrus fruits, watching the figs brown.

To get started with this particular recipe, we have to prepare a few ingredients. You can have caramelized figs with rum and cinnamon using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Caramelized figs with rum and cinnamon:
  1. Get 1 kg figs (black, small and firm)
  2. Make ready 500 g sugar (preferably demerara)
  3. Prepare 100 ml rum (a little less than 1/2 cup)
  4. Get zest of one lemon
  5. Get zest of 1 orange
  6. Get 2 cinnamon sticks

Caramelized Figs with Whipped Brown Sugar Cinnamon Cream Cheese - Lemon Tree Dwelling. Great recipe for Caramelized figs with rum and cinnamon. These figs are a tasty delight. And if in the end I can confirm their tastiness, I can also say that the whole process was extremely delightful.

Instructions to make Caramelized figs with rum and cinnamon:
  1. Pick figs that are small and preferably black.
  2. Clean them as best as you can using kitchen paper that you have already moistened. Cut and remove the stem trying to not cut through the surface of the fig at that point. If you do, the figs will open up and break during cooking.
  3. Place them in a pot with a thick bottom but low sides, large enough to fit all of them (look at the tips). Don't pour them in, just arrange them one next to the other, bottom down, with the stem facing upwards.
  4. Sprinkle them with rum and pour the sugar on top of them, distributing it evenly over all, the rum will help keep it in place as well as on top of the figs.
  5. Cover the pot and set the figs aside to rest and "get drunk" overnight. If you start making your jam on a Saturday morning or if you don't have all this time available, don't rush it, they will require at least 2-3 hours.
  6. On the next day turn on the heat very low and after adding the cinnamon and the zest, watch them simmer.
  7. From time to time, shake the figs so that they are thoroughly drenched with the syrup. How to do that? Just lift the pot and make a couple of small but strong and decisive circular moves. You can either do that or move it back and forth or even use a wooden spoon to push the figs lightly but very carefully so that you don't punch a hole in them by mistake or taking a little syrup at a time and sprinling it on them.
  8. Continue with the simmering - shaking - sprinkling until the sugar dissolves completely, it will take about an hour for that. When that time has passed you have to be careful. The syrup will (and should) start getting thicker and it will thicken quite a bit, but it shouldn't caramelize too much. So, keep an eye on it and be careful.
  9. When a very thick (but still liquid) syrup has formed (it took me 8 minutes but time varies depending on the cooker and can reach or take more than 10 minutes) and the figs have a dark colour, then they are ready.
  10. Place the figs in sterilized jars and cover them with the caramelized syrup. With 1 kg of fresh figs you will fill up about 4 small jars of 250 ml each. Of course, it depends on the size of the figs (larger figs have more empty space in the jar, so less figs per jar).
  11. Seal the jars hermetically and turn them upside down for at least 5 minutes so that you create a vacuum inside.
  12. Store in a cool place for a few months.

How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural. Perfect to serve at an elite gathering, the Caramelised Rum and Raisin Ice-Cream has a very strong flavour of rum, which is made even more exciting by the interplay of caramelised sugar. It is important to allow the rum and raisin mixture to ferment for a few hours, to improve its pungency. View top rated Cinnamon eggnog with rum recipes with ratings and reviews.

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