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    • Lissy Hayward

      Fig Spread Recipe | Cooking | How To | Martha Stewart Recipes

    • dot wright

      GET MORE Subscribe to Martha Stewart Living Sign Up to Receive Video Recipes Of the hundreds of fig varieties grown, the amber-colored Calimyrna, from California, is most common in the United States. This is the kind we've used in our recipes. Black Mission figs, which are a little less sweet, are also widely available.

    • Hannah Lopez

      FRESH FIG SPREAD Ingredients: 1 package (10 oz) dried Calimyrna figs, stemmed & cut into 1/4-inch pieces (about 1 3/4 c) 3 T brown sugar 1 T fresh lemon juice Directions: In a medium saucepan, combine figs, sugar & 1 1/2 c water; bring to a boil. Reduce heat; simmer, covered, until most of liquid has evaporated & figs are soft, about 20 min. Transfer mixture to a food processor; add lemon juice. Puree until smooth.

    • Starr Pease

      Figs. They're not just for Newtons anymore.: Fig Spread. Eat with goat cheese on a cracker. Dried figs, sugar, lemon

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