This recipe for Preserved Figs by Bernadette Provost (aka Maw Maw B) showcases ripe figs simmered in a thick, sweet syrup. They’re perfect for serving with cheese. A lot of what sugarcane farmer June ...

Chef and cooking instructor Alekka Sweeney says this three-ingredient appetizer couldn’t be easier. “But it packs a lot of flavor thanks to the maple syrup and tangy goat Brie,” Sweeney says. “This is ...

Wilted Greens with Cane Syrup Balsamic Glaze and Caramelized Figs Makes 4 servings. Recipe is by Teresa B. Day. 1 small onion, sliced into strips ¼ cup pure cane syrup 1 tablespoon balsamic vinegar 1 ...

Makes 12 pints. Modified family recipe by Teresa B. Day. 32 cups fresh figs with stems attached 24 cups granulated sugar 2 lemons 1. Wash figs under cold water. 2. In a 12-quart stock pot, layer 8 ...

In a small saucepan over medium heat, cook sugar, water, and fig spread, stirring occasionally, until slightly thickened and sugar is dissolved, 5 to 7 minutes. Let cool. Make Ahead: Fig syrup can be ...

1. In a skillet, sauté onion until almost caramelized. Add syrup, balsamic vinegar, olive oil, lemon juice and 2 tablespoons brown sugar and bring to a boil. Reduce the heat. Season with salt and ...