Fig Nut And Rum Syrup Recipes

FIG AND DATE BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
• In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
• Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
• Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

CINNAMON RUM SYRUP

Steps:

• Combine sugar, water and cinnamon in a small saucepan.
• Bring to a boil over high heat and boil until sugar is dissolved.
• Remove from heat; stir in rum and lemon.
• Pour syrup into a clean jar with a tight-fitting lid and store in the refrigerator.

FIG, NUT AND RUM SYRUP

Steps:

• Place figs and water in 2 batches in a blender and blend till semi smooth but still chunky.
• Place in a heavy bottom pot with sugar and spices.
• Bring to a rolling boil at 225°F using a candy thermometer for 20 minutes. Stirring almost constantly so not to burn or to boil over. Add nuts and continue stirring for 5 more minutes.
• Turn off heat and add carefully dark rum stirring.
• All the stirring over this heavenly scented syrup is so worth it and you get a facial too! ;).
• Pour into sterile jars place clean lids and process for 10 minutes.
• Store out of light. Refrigerate once opened.