Frozen figs can help extend their short season. Their versatility means they can be added to smoothies or oatmeal, baked into muffins, cakes or pies or used as savory toppings on meat dishes.
Sugar packs, also referred to as the sugar pack method, are an effective way of maintaining both flavor and color while freezing figs.
Make Frozen Fig Jam
Fresh figs don’t last very long, so it is crucial that they are preserved to allow you to enjoy them throughout the year. Freezing them offers multiple recipes suitable for both desserts and main courses, giving you more ways to utilize this seasonal delicacy.
To make a simple fig jam, first wash and pat dry the figs before covering them in a light layer of sugar before freezing. While this step is optional, adding lemon juice or ascorbic acid to the mix may help retain their color better when defrosted.
Add the figs and sugar to a large pot, bring to a boil, and cook until they reach a thick consistency that can be spread with a spoon – this could take between 10-12 minutes depending on how ripe your figs were to start with. When done, spoon into jars leaving 1/4 inch headspace; seal securely, and process in boiling water bath for 40 minutes for optimal results.
Once your jars have cooled down, label and store them in the freezer until you are ready to use them. Fig jam makes a delicious topping for homemade bread or muffins as well as pancakes, French toast, cheesecake, etc.
Frozen figs add an eye-catching flair to classic desserts like pies and tarts, making for an exceptional dessert addition. Frozen figs also pair nicely with baked ham, chicken, pork and more! You can use frozen fig jam as an unexpected flavor boost when used in soups and stews – however be careful as thawed frozen figs may become very watery when added directly as this could contaminate other parts of your recipe!
Add Frozen Figs to Pancakes or Waffles
Frozen figs make an amazing breakfast ingredient, providing the perfect balance of sweetness with their tart flavor and versatile use in various breakfast dishes like pancakes, waffles, muffins or breads. You can also incorporate frozen figs into soups and stews or use them in fruit smoothies and homemade ice cream recipes. Figs also lend themselves well to being transformed into jams preserves and syrups – providing another option similar to strawberry jam!
Freezing fresh figs is simple. To do it well, be sure they are just ripe enough before freezing – otherwise they will become soggy when defrosted! Firm and yielding to touch is ideal when selecting your fruit to freeze.
To freeze figs, first wash and pat dry them carefully to remove dirt and debris, before patting dry with paper towels or cloths. If they are whole figs, lay them out in one layer on a baking sheet before placing in the freezer until frozen – at which point transfer to an airtight resealable freezer bag with labels showing their contents and date of creation.
Before freezing cut or whole figs, coat them in a light layer of sugar for best results. This will help preserve their sweetness when they thaw and may even enhance their texture – just leave ample room for expansion when freezing!
If preserving figs in sugar syrup, add 3/4 teaspoons of powdered ascorbic acid or lemon juice per 4 cups of frozen fruit to prevent their color from changing. After freezing, they can be stored for up to one year in an airtight freezer-safe container.
Make Frozen Fig Sauce
Fridge season may only last briefly and sweetly, so take advantage of it by freezing figs for year-round enjoyment. Freezing them is easy and provides you with flexibility when using them in recipes – whole, sliced or in sauce form can all be frozen and used when desired. Just remember to wash and pat dry your frozen figs prior to freezing for best results when defrosted! You could also make an effortless fig compote which makes an excellent topping on pancakes or waffles or used instead of fruit topping in cakes and pies – perfect additions indeed!
Peeled figs can be consumed, although some people prefer to remove it before eating or cooking with them. Before freezing them, coat them in a light layer of granulated sugar to macerate and help retain their shape and color when they thaw out. You could also sprinkle powdered ascorbic acid or squeeze out lemon juice as an antidiscolorant measure to avoid discoloration of their color upon defrosting. Once coated, transfer to an airtight freezer-safe container labeled with date/contents labels with date/contents labels ensuring smooth unfreezer use!
For the perfect fig sauce, thaw frozen figs in the refrigerator before pureeing with water and spices in a blender. You may also opt to poach frozen figs in port or another wine before freezing to add more savory flavor and depth of taste. Use your sauce on pork chops, use as the foundation of a risotto dish or freeze and keep for up to a year; the leftover sauce freezes well too and can keep well beyond one year! For an alternate approach use frozen compote as topping ice creams; just remember they’ll break down more quickly during baking processes than fresh ones would.
Make Frozen Fig Pies or Tarts
The sweet, juicy fig is an irresistibly delectable ingredient for desserts such as cakes, pies, and tarts. Frozen figs can also be frozen with other fruits and vegetables for future use – when defrosted they bring delicious sweetness and flavor to baked goods as well as smoothies and homemade ice creams! Additionally, frozen figs cook faster due to cell wall damage caused by freezing processes compared with fresh ones due to breaking down cell walls during freezing processes.
For optimal fig freezing results, wash them and trim away their stems if necessary. It is ideal to cut figs into quarters before freezing so they thaw more quickly when ready to use; this is particularly important if making jam or sauce from frozen whole figs which would take much longer to defrost when frozen whole.
If you intend on using frozen figs to make pie or tart, line a baking sheet with wax paper and arrange your frozen figs in one layer on it. For larger batches, it might be beneficial to break up their layer with another piece of wax paper or foil in order to avoid sticking together.
Though not necessary, lightly coating frozen figs with sugar before freezing them is highly recommended to help retain their color and give an appealing look once they thaw out. Leave enough space between each fig so they can separate easily when defrosted; this will also reduce any chance of watery fruit becoming overripe when thawing occurs. Alternatively, pack them tightly into syrup before freezing – be sure to leave some headspace and add either pinches of powdered ascorbic acid or half cup lemon juice per quart to prevent discoloration caused by discoloration of discolored fruit when freezing before packing into syrup or packs containing syrup before freezing to prevent discoloration and watery fruit becoming waterlogged when defrosted.
Make Frozen Fig Compote
Frozen figs make for a versatile ingredient in both sweet and savory recipes all year long, adding natural sweetness to smoothies, oatmeal and baked goods such as muffins, cakes and pies. You can even use frozen figs to create velvety sauce or add them to homemade ice cream as an extra special treat! As fresh figs can be hard to come by in the United States, freezing gives you access to this rare fruit at any time.
When selecting figs for freezing, aim for ones that are fully ripened and plump – they should have a soft texture that gives slightly when touched – with soft flesh that gives slightly. Overripe or underripe varieties often result in much mushier textures and won’t freeze well. You may opt to peel your figs before freezing; adding sugar prior to freezing may help maintain shape and flavor when defrosted later; for an added boost to preserve their shape and flavor when defrosted; to prevent darkening during storage add ascorbic acid powdered on or dissolve small amounts (3/4 teaspoon of ascorbic acid in 3 tablespoons of cold water) prior to freezing them off!
Making jam with frozen figs is one of the quickest and easiest ways to utilize frozen fruit, and requires just four ingredients and minimal cooking time. Once made, it makes for delicious toast-toppers or pancakes, topping cheesecake or tart fillings; plus it works great as marinades and glazes!
