Friday, 14 Aug 09 Overcast 18°C / 64°F
OOOOH I’ve been a busy harvester today!!! I had a bumper crop of figs from ,my Negronne variety and they are getting ripe so fast I need to put them up somehow.
In the process of making fig preserves today I decided to use some of the preserve “base” to make a glaze for lamb kebobs.
Heres my recipe
QUICK AND EASY FIG-RASPBERRY-HABANERO LAMB GLAZE
- 3 cups figs, cut up
- 1 cups sugar
- 1/2 cup lemon juice
- 1 box raspberry gelatain
Combine all ingredients in large saucepan and cook for 30 minutes, stirring constantly on low to medium heat.
Add finely chopped habanero, or jalepeno, or Thai chili fresh peppers to taste during the cooking process….take care not to use too much at once and taste often for heat level.
I added one garlic clove as well….minced.
Baste any meat, poultry or fish when almost fully cooked to give a wonderful glaze. Serve with lots of plain yogurt infused with fresh mint on the side to cool the heat.
The last photo is my Chow hound…“Megawatt”
Hope you all have a wonderful weekend