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Friday, November 18, 2011

ARROPE WITH 13TH C FIG SYRUP RECIPE FOR ICE CREAM AND SWEET DESSERTS

Ar. rubb (fruit juice boiled until it thickens), Eng 1. fruit syrup. It is made with fruit juice and honey or sugar. 2. boiled musk, used in the elaboration of full-bodied wines. 3. a sweet boiled in pieces of musk. 4. clarified honey. See almíbar, jarabe and sirope. [Anón/Huici.1966:541:293:542:293:543:293; Baena/Dutton. 1993:586:748:v380; Corominas. Cat. 1980:I:A:358-359; and Delgado. 1994:33]

FIG SYRUP ADAPTED FROM HUICI’S TRANSLATION OF 
ANÓN AL-ANDALUS #543 ARROPE DE HIGOS, p 293
Crostino Fichi, Squaqua e...
(+ pouched figs & fig syrup)
Photo by: Carmelita Cookitaly
Excellent topping for ice cream, waffles, pancakes & other sweet desserts:


Ingredients

about 3 doz or 8 lbs black mature figs to yield 4 qts juice
1 ½ sugar
3 c water
3 tbsp butter
3 tbsp lemon juice

Preparation

Select figs and peel. Put them in a saucepan with sugar, water and butter. Bring to a boil until it is reduced to ¼ of the liquid. Stir in lemon juice. Stir constantly until the mixture thickens and bubbles. Remove from heat and be exalted!

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