Item #: 236
Size: 8 oz
Single Price: $9.95
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100% Natural, Ripened Black Mission Figs
- Rich in Dietary Fiber to Aid Digestion
- Natural Source of Calcium, Potassium & Magnesium
- Low in Fat, Sodium & Cholesterol
- Use in Place of Sugar or Artificial Sweeteners
- No Artificial Preservatives
- BPA Free Bottle
Why use Fig Syrup?
Our Fig Syrup is delicious
and nutritious. It is 100% natural and made from fresh fully ripened black mission
figs with no sugar added. Extremely nutritious and contains a proteolytic enzyme
that is considered an aid to digestion.
Figs provide more fiber than any
other common fruit or vegetable and have a high quantity of polyphenol antioxidants.
They contain no fat, no sodium and no cholesterol.
Figs have the highest
overall mineral content of all common fruits. A 40 gram serving provides 244mg
of potassium, along with calcium, iron and zinc. Figs are also a natural source
of serotonin, which may aid in stimulating the pineal gland. Figs contain vitamin B6,
which produces mood-boosting serotonin, lowers cholesterol and prevents water retention.
Recent research has determined that dried figs contain
Omega-3 and Omega-6 essential fatty acids, as well as
phytosterols. Phytosterols are credited with decreasing natural cholesterol synthesis
in the body, thus lowering overall cholesterol counts.
How can I use Fig Syrup?
Add to milk as a substitute for chocolate,
use to sweeten your coffee or use as a coffee substitute, dilute with water to
make a fig juice energizer or use in baking. Use in recipes for baking cookies, sauces, fillings and fruit breads. Fig Syrup is a natural sweetener that can replace sucrose, corn syrup and artificial sweeteners. Dilute with water to make fig juice. Keep Refrigerated. Best if used within 6 months of purchase date.
"Last week someone told me about a company that sells fig syrup, and I ordered
some online (www.baar.com/figsyrup.htm). It is 100% natural. I am jumping for
joy. I just called and ordered another 4 bottles to be sent to my parents in Florida,
who can't wait to get it. The ironic thing is that it costs about the same amount
as I spent buying all the dried figs, and I don't have to spend days making it." - G.L.O., Ventnor City, NJ
Ingredients: 100% Fig concentrate.
See below for more great cooking ideas!
Serving Size 1 tsp; 47 servings per container
Amount Per Serving
% Daily Value
| Calories from fat
| Total Fat
| Saturated Fat
| Total Carbohydrate
| Dietary Fiber
| Vitamin A
| Vitamin C
|% Daily Value based on a 2,000 calorie adult diet
* Daily Value not established
FAVORITE RECIPES USING FIG SYRUP
Fabulous Fig Bars
Caramel Fig Mini-Cheesecakes
Lemon-Fig Bread with
| Glazed fruit bars, made with healthy walnuts, oats, and Calimyrna figs.
Makes 36 bars
- 16 ounces Blue Ribbon Orchard Choice or Sun-Maid Mission or Calimyrna Figs, stems trimmed and figs coarsely chopped
- 1⁄2 cup chopped walnuts
- 1/3 cup sugar
- 1/4 cup rum or orange juice
- 2 tablespoons hot water
- 1⁄2 cup butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking soda
- 1 1⁄4 cups old-fashioned oats
Heat oven to 350° F. Coat 13 x 9-inch baking pan with cooking spray. Combine figs, walnuts, sugar, rum and hot water; set aside. Beat together butter and sugar until creamy. Add egg and mix until smooth. Stir in flour and baking soda; blend in oats to make a soft dough. Reserve 1 cup dough. With floured fingertips, press thin layer of remaining dough in bottom of prepared pan. Firmly pat fig mixture over dough. Drop reserved dough by teaspoonfuls over top, allowing fig mixture to show between drops. Bake 30 minutes or until golden brown. Cool completely in pan. Drizzle with rum glaze*.
*Rum Glaze: Stir together 1/2 cup powdered sugar and 3-4 teaspoons rum or orange juice until smooth.
Makes 12 servings
- 1/2 cup graham cracker crumbs
- 1/3 cup finely chopped hazelnuts or pecans
- 2 tablespoons butter, melted
- 1 1/2 cups finely chopped Blue Ribbon Orchard Choice or Sun-Maid Calimyrna or Mission Figs, stems removed
- 1/4 cup caramel ice cream topping
- 3 tablespoons hazelnut liqueur or orange juice
- 1 pound (2 blocks) cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- Thinly sliced figs
- 1/4 cup caramel ice cream topping
- 1 tablespoon hazelnut liqueur or orange juice
Preheat oven to 325° F. Line 12 (2 3/4-inch) muffin cups with paper cups. Combine graham cracker crumbs, nuts and melted butter. Press firmly into bottoms of cups. Bake in middle of oven for 5 minutes, till fragrant. Remove from oven and reserve. In small saucepan, combine figs, caramel topping and liqueur. Bring to a simmer over medium heat, stirring constantly, and cook for 1 minute or until most of liquid is absorbed. Spoon figs over crusts and press firmly with back spoon to an even layer. In bowl with electric mixer, beat cream cheese on medium-low speed until creamy, scraping bowl frequently. Beat in sugar, lemon juice and vanilla. On low speed, beat in eggs, one at a time. Spoon cheese mixture into cups over figs. Return to middle of oven for 18 to 20 minutes, till set. Remove from oven and cool in pan on wire rack. Chill in pan for 3 hours. To serve, carefully remove cheesecakes from pan and paper cups to serving plates. For topping, fan fig slices on top of cheesecakes. Combine caramel topping and liqueur; drizzle over cakes.
||Makes1 loaf (16 servings).
- 1 1/2 cups stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and chopped
- 1 cup boiling water
- 6 tablespoons unsalted butter, melted and cooled or vegetable oil
- 1 large egg
- 1 tablespoon finely grated lemon zest
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chopped, toasted almonds (optional)
i. Almond Streusel, recipe follows.
Generously coat 9-x-5-inch loaf pan with nonstick spray. Adjust oven rack to middle position and preheat oven to 350°. Place figs in medium bowl. Cover with boiling water; let sit 30 minutes. Drain figs, reserving liquid. Return liquid to bowl; whisk in melted butter, egg and lemon zest. In separate large bowl whisk together flour, sugar, baking powder, soda and salt. Mix liquids into dry ingredients, stirring just until blended. Stir in figs and almonds. Scrape batter into prepared pan. Sprinkle streusel evenly over top. Bake for 50 to 60 minutes, until pick inserted in center comes out with just a few crumbs attached. Cool 10 minutes in pan. Run sharp knife around edge of pan and remove bread from pan to wire rack to cool completely. Wrap airtight and store at room temperature or freeze.
ii. Almond Streusel: In small bowl combine 1/3 cup chopped almonds, 1/3 cup all purpose flour and 3 tablespoons packed brown sugar. Stir in 3 tablespoons melted unsalted butter.
1-2 tbsp Butter