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.
Slow Cooker Perigord Fig and Onion Jam - 25g Carbs, 3g Fiber
Recipe By:
Serving Size: 24
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 30%) - Vegan
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
Author Note: 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"
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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
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