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Puddings and Creams
Spiced Figs with Cream (using cream, cinnamon, ginger and brown sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 large can figs
1/2 pint heavy cream
2 sticks cinnamon
1/4 teaspoon ginger
3 tablespoons brown sugar

whipped cream
rum



Directions

Place figs in skillet, add sugar, ginger and cinnamon; cook slowly, uncovered, for 15 minutes or until thick.

Pour into a bowl, cover and chill.

Serve with whipped cream flavored with rum.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Charles Tillot: Nature morte aux fleurs, late 19th century.

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