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The Great Divide Fig and Apricot Conserve

We love this recipe and every time we serve it, we get demands for a copy. Make it, try it, fall in love!

Ingredients:

½ cup honey (or less to taste)
1 ½ cups dried whole organic Turkish apricots, halved
2 cups dried organic Calymirna figs, stemmed and halved
½ cup organic raisins
½ tsp spearmint, fresh or dry, chopped or crushed leaves
½ tsp anise / fennel seeds
juice of 1 small lemon or ½ of a big, juicy lemon

Garnish: Toasted walnut halves and slivered almonds
orange slices
yogurt (Mediterranean yogurt or sheep yogurt is especially good!)
fresh mint

Directions:

In a saucepan, bring the honey and water to a boil. Add the halved apricots and figs and simmer for 5 minutes, stirring occasionally. Add the raisins, spearmint and anise seeds Continue to cook for about 20 minutes. When the figs are thick and tender and the liquid has become a very thick syrup, stir in the lemon juice.

Serve hot, chilled or at room temperature in small dishes garnished with 2 or 3 walnut halves, a few slivered almonds and a sprig of fresh mint. Or serve plain yogurt with a tablespoon or two of the conserve on top, garnished with the nuts and mint and an orange slice... very, very good all together!

Final product:

Submitted by:

Nadine Fletcher

From:

Lake Louise, AB

Tags: sauce, dessert, vegetarian, pescetarian, lactose-free, gluten-free, lemon, anis, spearmint, raisins, calimyrna figs, trukish apricots, honey

Rancho Vignola products:

Raisins - Thompson, Select
Raisins - Thompson - ORGANIC
Apricots - Turkish, Jumbo
Apricots - Turkish - ORGANIC
Jacob Brayshaw on swimming at the ParaPan-Am Games

Rancho Vignola is happy to introduce you to our newest and youngest sponsored athlete, Jacob Brayshaw. We got to sit down with Jacob, from Coldstream, BC. He wowed us with his dedication to his sport despite the obstacles he faces.

Read more...

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Recipe

Thank you! Your submission has been received!

Oops! Something went wrong while submitting the form! 

The Great Divide Fig and Apricot Conserve

We love this recipe and every time we serve it, we get demands for a copy. Make it, try it, fall in love!

Ingredients:

½ cup honey (or less to taste)
1 ½ cups dried whole organic Turkish apricots, halved
2 cups dried organic Calymirna figs, stemmed and halved
½ cup organic raisins
½ tsp spearmint, fresh or dry, chopped or crushed leaves
½ tsp anise / fennel seeds
juice of 1 small lemon or ½ of a big, juicy lemon

Garnish: Toasted walnut halves and slivered almonds
orange slices
yogurt (Mediterranean yogurt or sheep yogurt is especially good!)
fresh mint

Directions:

In a saucepan, bring the honey and water to a boil. Add the halved apricots and figs and simmer for 5 minutes, stirring occasionally. Add the raisins, spearmint and anise seeds Continue to cook for about 20 minutes. When the figs are thick and tender and the liquid has become a very thick syrup, stir in the lemon juice.

Serve hot, chilled or at room temperature in small dishes garnished with 2 or 3 walnut halves, a few slivered almonds and a sprig of fresh mint. Or serve plain yogurt with a tablespoon or two of the conserve on top, garnished with the nuts and mint and an orange slice... very, very good all together!

Final product:

Submitted by:

Nadine Fletcher

From:

Lake Louise, AB

Tags: sauce, dessert, vegetarian, pescetarian, lactose-free, gluten-free, lemon, anis, spearmint, raisins, calimyrna figs, trukish apricots, honey